Crispy Atta Layered Mathri | Whole Wheat Mathri | गेहूं के आटे की खस्ता नमकीन मठरी | Teatime Snack

Описание: Crispy Atta Layered Mathri Recipe | Whole Wheat Mathri Recipe | गेहूं के आटे की खस्ता नमकीन मठरी | Atta Namkeen Mathri Recipe | Khasta Mathri Recipe | Atta Mathri Recipe | Indian Snack Recipe | Tea time Snack Recipe | Savory Snack Recipe | Evening Snack Recipe | Storable Snack Recipe | Diwali Snack Recipe | Mathri Banane Ki Vidhi | Whole Wheat Snack Recipe

Try this crispy and flaky Atta Layered Mathri, made with whole wheat flour and a hint of spices – the perfect homemade snack for tea time or festive occasions! This healthier twist on the classic mathri is deep-fried to golden perfection and packed with delicious layers that make every bite irresistible.

Ideal for Diwali, Holi, or as a jar snack for everyday cravings, this layered atta mathri is easy to make, crunchy, and stays fresh for weeks.

Course: Snacks
Serving Size: 12-15

Ingredients:

Wheat Flour - 1.5 Cup
Cumin Seeds - 1 Tsp
Carom Seeds - 1 Tsp
Nigella Seeds - 1 Tsp
Red Chilli Flakes - 1 Tsp
Kasuri Methi(Crushed) - 2 Tbs
Salt - 3/4 Tsp
Ghee(Hot) - 2 Tbs
Water - 1/2 Cup + 1 tbs or As needed
Cornflour - 2 Tbs
Ghee - 2 Tbs
Oil - For Frying

Instructions:How to Make Atta Layered Mathri

Step 1: Prepare the Dough

In a mixing bowl, add atta, all the spices and salt. Mix well.

Add hot ghee and rub it into the flour until it resembles coarse breadcrumbs (this is called moyan).

Slowly add water and knead a stiff dough. Cover and let it rest for 15–20 minutes.


Step 2 : Prepare for Layering

Mix ghee with cornflour to make a thick paste and keep aside.

Divide the dough into 5 small balls.

Roll each ball into a thin roti.

Brush the surface lightly with ghee and cornflour paste.

Layer the rotis on top of each other and roll it up tightly like a log. Cut one inch pieces from the log.

Gently flatten and roll again to form a small disc – this creates beautiful flaky layers.


Step 3 : Fry the Mathris

Heat oil on medium flame.

Drop a small piece to check – it should rise slowly (not sizzle fast).

Fry mathris in batches on low-medium heat until golden and crispy.

Drain on paper towels and cool completely.


Step 4 : Store

Once cooled, store in an airtight container. Stays fresh and crunchy for up to 2–3 weeks.

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Tips for Perfect Layered Mathri

Perfect Moyan (Fat Proportion): The flour should hold shape when pressed. This ensures flakiness.

Medium-Low Heat Frying: Fry on low to medium heat for even cooking and crispy texture.

Rest the Dough: Resting the dough makes the mathri softer inside and crisp outside.

Use Fresh Spices: Fresh ajwain and cumin enhance flavor significantly.

Can be baked: You can bake them at 170°C (340°F) for about 20–25 minutes or until golden brown, flipping halfway.

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Serving Suggestions

Best enjoyed with a hot cup of masala chai.

Serve alongside pickles or chutneys for a spiced-up snack.

Ideal for festive gifting in cute jars during Diwali or Holi!

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Music: Relaxing Ballad
URL: https://freepd.com/
License: https://creativecommons.org/publicdom...
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#mathri #mathrirecipe #teatimesnacks #crispysnacksrecipe #eveningsnacks

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