Rajasthani Leaf Shaped Mathri

Atta mathri is a perfect tea time snack produced using atta, ajwain, cumin, and Clarified butter. This fresh atta mathri can be put away for a long time and best eaten with mango pickle and hot cup of tea or espresso. Here is a straightforward formula for how to make Indian Atta Mathri.

Ingredients

All-purpose flour - 1 Cup
Carom Seeds /ajwain - 1 pinch
Roasted Cumin - 1 pinch
Clarified butter - 2 tbsp
Salt
Oil - for frying

Method of Making

• Filter the dough.
• Take a bowl and Mix all the ingredients except the water.
• Add the water little at a time, kneading into a firm dough.
• Make a soft dough.
• Keep aside for 15 mins.
• Divide the dough into a ball.
• Flatten the ball into thin round puri
• Cut into square shape
• Make slits with the help of knife in the middle portion
• Fold it and now again fold it and seal the edges
• Slice a slot in the middle of of strips.
• Heat oil in a pan.
• Deep fry in batches.
• Cook on medium flame.
• Make sure to place just enough mathris to cover the frying oil.
• Fry the mathris until both sides get crisp.
• Mathri can be stored for a couple of months in airtight containers.