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| Oats Mathri #Recipe |
These Oats Mathri are a close cousin of the regular mathri. Mathri is an ever popular deep fried snack that goes well with Indian masala chai. While it is generally prepared with maida/all purpose flour, I decided to make a somewhat healthier version by using oats flour and wheat flour.
After posting sweet dish recipes one after the other here it's time I share something savoury. So, for the 3rd day of my special day/festival theme in blogging marathon, I am sharing a recipe for these oats mathri. Along with sweets, savoury snacks also have their rightful space in the menu during festivals – be it Diwali or Holi you cannot do without munching on a handful of them.
After posting sweet dish recipes one after the other here it's time I share something savoury. So, for the 3rd day of my special day/festival theme in blogging marathon, I am sharing a recipe for these oats mathri. Along with sweets, savoury snacks also have their rightful space in the menu during festivals – be it Diwali or Holi you cannot do without munching on a handful of them.
Looking for some more savoury snack ideas check out these:
Namak Pare
Rice Krispie Chiwda/Puffed Rice Chiwda
Masala Peanuts
Using different types of flour in cooking is quite in trend these days. So, I decided to make these mathris with oats flour and whole wheat flour. Without much ado, let’s check how I made them
Oats Mathri Recipe
Ingredients
2 cup oats flour
1 cup whole wheat flour
1 tsp salt
1 tbsp ajwain
1/2 tsp crushed black pepper
3 tbsp oil
1 tbsp crushed kasuri methi
About ¼ cup to ½ cup water for the dough
Oil for deep frying
Process:
- In a mixing bowl add all the ingredients and using water little by little knead a firm dough. Cover and set aside for 15 minutes.
- Divide the dough into 4 balls. Roll each dough balls 1/8 inch thick and using a cookie cutter cut out circles of the dough. Poke a couple of holes in them and transfer the circles to a clean plate. Repeat the process with the rest of the dough.
- Heat oil in a pan for deep-frying. When the oil is hot enough deep fry mathri in batches in hot oil turning them in between. They are done when they are light brown in colour on both sides.
- Transfer them on a kitchen towel so that excess oil is soaked out. Once they are cooled store in airtight container.
- Enjoy with a cup of hot masala chai.
Notes:
1. I churned rolled oats to get oats flour.
2. Poking holes in the rolled circles ensure that mathri will not puff up like a puri when deep fried.
3. Keeps well for 2 weeks when stored properly in an airtight container.
4. The dough should be firm. A soft dough will not yield crisp mathri.
Thank you for stopping by! Cheers!
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