Ingredients (makes ~20–25 mathris)
- Moong dal – ½ cup (yellow split moong dal)
- Whole wheat flour – 1 cup
- Maida (all-purpose flour) – ½ cup (optional for extra crispiness; can replace with wheat flour for healthier version)
- Semolina (rava) – 2 tbsp (optional for crunch)
- Carom seeds (ajwain) – ½ tsp
- Cumin seeds (jeera) – ½ tsp
- Black pepper powder – ½ tsp (optional)
- Salt – as per taste
- Oil or ghee – 3 tbsp (for dough) + for deep frying
- Water – as needed
Preparation
- Soak the moong dal:
- Wash and soak moong dal in water for 3–4 hours.
- Drain completely and spread on a cloth to remove excess water.
- Grind coarsely:
- Coarsely grind the moong dal (don’t make it paste-like; it should have a grainy texture).
Making the Dough
- In a mixing bowl, combine:
- Wheat flour, maida, semolina, carom seeds, cumin, pepper powder, and salt.
- Add the ground moong dal.
- Add 3 tbsp oil or ghee and mix till the mixture feels crumbly.
- Slowly add water and knead into a stiff dough. Cover and rest for 15 minutes.
Shaping & Cooking
- Roll out:
- Divide dough into small lemon-sized balls.
- Roll into small discs (~2 inches diameter, slightly thick). Prick with a fork to prevent puffing.
- Fry (or Bake):
- Heat oil on medium-low flame.
- Fry mathris in batches till golden and crisp.
- For baking: Preheat oven to 180 °C, brush mathris with oil, bake for 18–20 mins flipping halfway.
- Cool & Store:
- Let them cool completely before storing in an airtight container. Stays fresh for 2–3 weeks.
Tips for Extra Crunch
- Use more semolina if you like extra bite.
- Always fry on low-medium heat for even crispness.
- For a healthier twist, use cold-pressed groundnut oil or bake.
