Sweet Mathri Recipe with Jaggery | Healthy Oat & Atta Mathri Recipe
This healthy sweet mathri recipe with jaggery are soft, crunchy, and delicious snack recipe that is perfect, a guilt-free snack for everyone with a cup of tea in winters. It is made with wheat flout, oats, jaggery and some Indian spices.
Ingredients
- 250 gm Whole wheat flour
- 100 gm Oats flour (grounded quick oats)
- 1& ½ tbsp Saunf powder (Fennel seed powder)
- ½ tsp Black pepper powder
- ½ tsp Ginger powder
- 80 ml Oil (sunflower oil)
- 100 gm Jaggery (gur)
- 120 ml Water
Instructions
- Grind oats in a grinder jar till it becomes a fine powder. Now take a big bowl, add wheat flour, oats flour, saunf powder, black pepper powder, ginger powder, and oil(I have used sunflower oil). Mix well till the mixture becomes like bread crumbs.
- Now add Jaggery syrup little by little to make a stiff dough. Give a rest of 5 minutes to the dough. Don't leave it for long otherwise, it may become dry and difficult to work with.
- Then divide the dough into big size balls and start rolling them into a round shape with the help of a greased rolling pin. If the dough balls get crumbled, put them together with hands and roll gently to give a round shape of 1/ 2 cm thickness. Now prick it with a fork and cut into the desired shape. I have cut into a round shape with the help of a cookie cutter.
- Do the same with whole dough and collect these round pieces in a tray.
- Then heat oil in a pan on low flame, when oil becomes hot, drop these round mathri pieces. Don't touch them for at least the first one minute. They are very soft at that time and can break. After 1 minute, gently flip them and do it occasionally for even frying.
- It will take 5-6 minutes on low flame to become golden and crisp. Then remove them from the oil with the help of a strainer and put them on a plate for cooling down. Cool them completely before storing them in an airtight container.
- Enjoy your healthy and delicious mathri with a cup of tea or coffee and serve to guests during the festival time.
Video
Notes
1. Grind oats to make a fine powder.
2. While making dough, always add jaggery syrup a little at a time.
3. The dough should be stiff for making crispy and crunchy mathri.
4. After preparing the dough, don't leave it for a longer time because it will dry out and difficult to work with. In case it happens, add 1- 2 tbsp milk or warm water to it to make it soft.
5. For frying, always use oil that does not have a strong smell. I have used physically refined rice bran oil.
6. After dropping mathri in the hot oil, don't turn them for at least 1 minute because they are very soft at that time and will break.
7. Fry mathri on low flame and flip them in between to even cooking of both sides.
8. Completely cool the mathris before storing them.
9. Matri stays fresh for up to 2-3 weeks when stored in an airtight container.
10. Mathri can be baked in the oven at 180 degree Celsius for 12-15 minutes or until done.