Aatey Ki Mathri is a popular snack of Rajasthan, known as Suhali. It is an easy snack to make. It can be made in big batch and stored in airtight container for quite a long time. These crunchy and crispy suhalies can be enjoyed with pickle.
Mathri is commonly made with maida (plain flour) but I prefer making with whole wheat flour as a healthy option. This takes me to my child hood days. I used to enjoy these freshly made hot Suhalies along with milk for breakfast during winter with my grandfather.
Prep time: 20 minutes
Total time: 60 minutes
Ingredients for Aatey Ki Mathri
500 grams atta
1 tablespoon salt
1 teaspoon ajwain (carom seeds)
100 ml ghee/ oil
Oil for frying
Directions for Aatey Ki Mathri
- In a large bowl place the first 4 ingredients and mix well with your fingertips.
- Now add water slowly and make firm dough. Cover and keep for 15 minutes.
- Lightly knead again for a minute.
- Take small portion of the dough and press between your palms.
- Now roll it to a small puri. Prick if you don’t want it to puff up.
- Heat oil in a pan, and fry them in batch of 10 ton15 on medium to low heat by turning often.
- Fry till crisp and golden brown.
- Drain on an absorbent paper to remove excess oil.
- Make all similarly.
- Cool and store in an airtight container, they will last for 20 to 25 days.
Note: You can use half maida instead of only atta.