Whole Wheat Ajwain Mathri
This recipe not only caters to your taste buds but also contributes to your health, making it a perfect choice for those seeking a balance between savory indulgence and dietary mindfulness.

1 Piece
For 4 people
Difficulty
Average
Taste
Salty
Health Benefits
Aids Digestion: Ajwain stimulates digestive health due to its active enzymes.
Rich in Fiber: Whole wheat flour enhances gut health and promotes regularity.
Heart Health: The use of ghee offers healthy fats, which are beneficial for heart health.
Energy Booster: Provides a good source of energy due to its carbohydrate content.
Antioxidant Properties: Ajwain has antioxidant properties that help combat free radicals.
50 kcal
in 14g
Protein:
1g
Fats:
3g
Carbs:
5g
Cholesterol:
5mg
Sodium, Na:
58mg
Potassium, K:
30mg
Ajwain Mathri is a traditional North Indian snack known for its delightful crunch and aromatic flavor. Made with whole wheat flour and infused with ajwain (carom seeds), this recipe offers a healthier twist to the classic by using whole wheat flour instead of maida (refined flour). Perfect for tea time or as a savory treat during festive seasons, these mathris combine taste with numerous health benefits.
Ingredients
4
1 & half cups Whole wheat flour
quarter cup Water
half teaspoon Salt
1 tablespoon Ajwain
quarter cup Ghee
Oil as per needed
Tips
Ensure the oil is medium-hot before frying; too hot, and the mathris will brown too quickly without cooking through.
Rolling the dough evenly ensures uniform cooking.
Pricking the mathris before frying helps them stay flat and crisp.
Directions
In a large bowl, mix 1.5 cups of whole wheat flour with 0.5 teaspoon of salt and 1 tablespoon of ajwain. Stir these dry ingredients together to distribute the ajwain evenly.
Pour 0.25 cup of ghee into the flour mixture. Use your fingertips to rub the ghee into the flour until it resembles coarse breadcrumbs. This process helps in creating the mathri's signature flaky texture.
Gradually add about 0.25 cup of water to the mixture, kneading continuously until the dough comes together into a stiff consistency. Be careful not to over-knead.
Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Divide the dough into 20 equal portions. Roll each portion into a ball and then flatten it slightly to form a small disc. Optionally, use a fork to prick each mathri, which prevents them from puffing up while frying.
Heat oil in a deep frying pan over medium heat. Fry the mathris in batches, turning them occasionally until they turn golden brown and crispy. Drain on paper towels to remove excess oil.
Allow the mathris to cool completely before storing them in an airtight container to maintain their crispness.
Notes
People with gluten sensitivities and those on a low-fat diet should avoid this snack due to the wheat flour and frying process.
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