Mathri or mathis or sawali, papri, as it is known by many names in different states of North India, is a regular snack item in many families with tea, sometimes also accompanied in lunch boxes of children, while traveling etc. Well I remember eating it with aam ka aachar. But with growing health awareness, the popularity of Mathri was reduced a lot due to the use of refine wheat flour or maida in it.
But we at Harmony Wheat Germ has tried to revive this age old snack with a healthy and nutritious touch. Thanks to Sumitra Soni for sharing this wonderful recipe with us.
1/2 cup Maida (optional)
1 cup Whole Wheat Flour or Atta
1 cup Harmony Wheat Germ
1/4 tsp carom seeds (ajwain)
1/2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder (mirchi)
1/2 tsp freshly ground black pepper (kalimirch)
2 tsp methi patta
1 tbsp melted ghee
salt to taste
1 Take Maida, Atta and Wheat Germ in a bowl.
2 Add all the above listed spices and mix them well.
3 Make a tight dough with lukewarm water.
4 Keep aside for 5 mins and start rolling out small mathris.
5 Prick the mathri equally all over with a fork. This is done so that it does not swell into a puri.
6 Deep fry it in oil at medium flame. Deep Fry is also not consider to be healthy. So you can try Air Fryer.
Things to keep in mind
Since the dough has wheat germ, roll out mathri after 5 mins or so. Or else the dough will moisten. Also wheat germ gets burned very quickly. So make sure to cook at medium flame and not for long. Otherwise the mathri will burn.
Use of Maida is optional. One can avoid it as well. I’ll be soon posting only Atta Mathari soon of course with Wheat Germ as well. Wheat Germ is our main source of all types of nutrients in the recipe.
These Whole wheat masala mathris might not taste exactly like maida mathri but former is far more healthy than the latter and also nutritious due to the presence of Wheat Germ.