Khasta Meethi Mathri

Ingredients

  • 4 cups (500g) whole wheat flour/atta
  • 4 tablespoons semolina/suji
  • 4 tablespoons sesame seeds/til
  • 1 pinch salt
  • ½ cup (100ml) clarified butter/ghee
  • ¾ cup (180ml) water
  • 1 cup (200g) sugar
  • oil for frying

Note– Please read recipe notes in the end.

Main Equipments Used

Steps In Making Meethi Mathri

  1. In a large bowl add whole wheat flour, semolina, sesame seeds, salt and mix well.
  2. Now add ghee and rub the whole wheat flour and ghee together. It will form a sand like texture and when you will hold it in between your hands tightly, it will form into a ball.
  3. To make the sugar syrup, in a pan add water and sugar and let it simmer till the sugar dissolves completely. Once done let it cool down.
  4. To make the dough, add little sugar syrup at a time and knead a medium soft dough. Please note it shouldn’t be very hard nor very soft. Once done cover it with a cloth and let it rest for 20 minutes.
  5. Now divide the dough into 3 equal parts and form round balls/peda.
  6. On a plain surface roll thick chapatis with a rolling pin and then with the help of a katori or cookie cutter cut them into small sound shapes. Now dock them with a fork, so they wont swell up while frying. Similarly make all the meethi mathris
  7. To fry them, heat oil in a kadai and let it turn medium hot. Now carefully add the meethi mathris and fry them on low – medium heat for 5-6 minutes or until it gets a light golden brown colour.
  8. Once done, they will be soft but as they cool down they will become hard.
  9. Let them cool down completely and then store in an airtight container for upto a month.

Recipe Notes

  • While kneading the dough make sure it’s not very soft, else the mathri wont get the perfect crunchy texture.
  • Don’t roll the mathri too thin, else it will become hard.
  • Never fry them on high heat, else they will remain uncooked from the centre.
  • Let them cool down completely before storing, else they will turn soft.
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