These bite sized mathris are made with Bajra instead of refined flour, which makes them just slightly more nutritious and a lot more tasty.
BAJRA MATHRI
Ingredients
1½ cups pearl millet (bajra) flour
½ cup whole wheat flour (atta)
½ tsp dried red chilli flakes
¼ tsp crushed black peppercorns
½ tsp carom seeds (ajwain)
Salt to taste
¼ cup ghee
Oil for deep frying
Method
1. In a parat, add pearl millet flour and whole wheat flour. Add dried red chilli flakes, crushed black peppercorns and crush carom seeds and add salt. Mix well.
2. Add ghee and mix well. Add ¼ cup water and knead till a stiff dough is formed.
3. Take a small portion of the mixture and shape it into a ball and flatten it. Prick all over with a knife.
4. Heat sufficient oil in a kadai, deep fry till golden and crisp. Drain on an absorbent paper.
5. Store in air tight container and serve as required.
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