Aloo ki Mathri

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Ingredients

1 cup all purpose flour
Maida
1/2 cup wheat flour
Genhu aata
3 tbsp semolina
rava
1 large potato finely grated
1 tsp ajwain
1 tsp red chilly powder
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin seeds
jeera
1/2 tsp kasuri methi
optional
Salt to taste
1 cup Water
Oil to knead the flour and fry the mathris

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Aloo ki Mathri

Features:
  • Vegeterian
Cuisine:

Ingredients

Directions

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Aloo Ki Mathri
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Aloo ki Mathri

Aloo ki Mathri (can be stored in a cool dry place for upto 2 weeks)
Course: Snack
Cuisine: Indian
Feature: Vegeterian
Author: Aleesha

Ingredients

  • 1 cup all purpose flour Maida
  • 1/2 cup wheat flour Genhu aata
  • 3 tbsp semolina rava
  • 1 large potato finely grated
  • 1 tsp ajwain
  • 1 tsp red chilly powder
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin seeds jeera
  • 1/2 tsp kasuri methi optional
  • Salt to taste
  • 1 cup Water
  • Oil to knead the flour and fry the mathris

Instructions

  • Directions:
  • Start by mixing all ingredients (not potatoes)
  • In the center of the vessel and the dry ingredients pour 2 tbsp oil
  • Add the potatoes and mix all ingredients
  • Add 3 tbsp water and begin to knead the dough
  • Keep adding water as per the requirement to knead the flour
  • Remember : we need the consistency of slightly hard dough than we knead for making chapatis.
  • Frying :
  • Heat oil in a circular pan, take a kadhai - best suited for frying!
  • Make small rolls and flatten them to make a Puri
  • Once you've made enough Puris to dry your first batch, begin frying.
  • Since, we used raw grated potatoes ensure you fry the mathris on low flame so they turn crisp inside out!

Notes

Remember : The oil shouldn't be too hot and the flame should be low
Once you're done with frying all the mathris, let them cool off for atleast 2 hours, post that you could store them in your favourite dabba!!
These mathris easily last for 15 days if kept in a cool dry place below 23° C .

Steps

1
Done
Directions:
2
Done
Start by mixing all ingredients (not potatoes)
3
Done
In the center of the vessel and the dry ingredients pour 2 tbsp oil
4
Done
Add the potatoes and mix all ingredients
5
Done
Add 3 tbsp water and begin to knead the dough
6
Done
Keep adding water as per the requirement to knead the flour
7
Done
Remember : we need the consistency of slightly hard dough than we knead for making chapatis.
8
Done
Frying :
9
Done
Heat oil in a circular pan, take a kadhai - best suited for frying!
10
Done
Make small rolls and flatten them to make a Puri
11
Done
Once you've made enough Puris to dry your first batch, begin frying.
12
Done
Since, we used raw grated potatoes ensure you fry the mathris on low flame so they turn crisp inside out!

Notes

Remember : The oil shouldn't be too hot and the flame should be low

Once you're done with frying all the mathris, let them cool off for atleast 2 hours, post that you could store them in your favourite dabba!!

These mathris easily last for 15 days if kept in a cool dry place below 23° C .

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