Recipe of Award-winning Khasta Atta Mathri - Free download

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Before you jump to Khasta Atta Mathri recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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As you can see, it's not hard to begin incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let's go back to khasta atta mathri recipe. You can cook khasta atta mathri using 9 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Khasta Atta Mathri:

1. You need 2 cups of Atta / wholemeal Flour.
2. Use 1 1/2 tsp of Salt.
3. Take 1 tsp of ajwain/carrom seeds.
4. Get 1 tsp of Kalonji/ nigella seeds.
5. You need 1/2 tsp of cracked black Pepper.
6. Take As needed of Oil.
7. Prepare 3/4 cup of Water (for kneading).
8. Prepare 2 tbsp of Ghee.
9. Prepare 2 tbsp of Water (for mixture).

Instructions to make Khasta Atta Mathri:

1. In a bowl mix flour, salt, ajwain, kalonji, pepper and oil. Mix it well till a crumbling texture is achieved. When you hold the dough in your palm it should hold it’s shape and then crumble. This is a very important step..
2. Then using water knead a very stiff dough, cover it with a moist cloth and leave it aside for half an hour..
3. Meanwhile, heat oil in a wide mouth kadai, make sure gas is on medium flame and oil gets very hot..
4. Divide the dough in three equal portions and start working on each part at a time. Cover the dough which is not in use, so that it doesn’t dry out. Roll the dough thin and even on your working bench, for this process who should not need flour, as the dough is stiff, it should roll out easily..
5. Once it's rolled into a big sheet, apply the atta and ghee mixture evenly all over. Then start rolling the dough, starting from the edge which is closest to you. Try to roll as tightly as you can, forming a long tube..
6. Once the dough is in a form of a tube cut them in 1 inch pieces..
7. Using your palm flatten the pieces to make them like a discand then using a rolling pin roll them in small circle. Then fold them in half and fold in quarter again. Once all the triangles are ready we can fry them in batches in hot oil..
8. Oil needs to be on medium flame, deep fry the mathri till they are golden brown and keep them aside to cool down completely..
9. You can store them in air tight container..
10. Mathri is best served with hot chai or pickle!.

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