Gluten-free Mathri

Gluten-free Mathri

Ingredients:

• ½ cup rice flour
• ½ cup Jowar flour
• 1/2 cup chickpea flour (besan)
• 2 tablespoons melted ghee
• 1 tsp kasuri methi
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon red chili powder
• A pinch of asafoetida (hing)
• Salt to taste
• Water for kneading
• Oil for deep frying

Instructions:

1. In a mixing bowl, combine the rice flour, jowar flour, chickpea flour, carom seeds, cumin seeds, red chili powder, kasuri methi, asafoetida, salt and mix well.
2. Add the melted ghee to the dry ingredients and rub it into the flour mixture until it resembles bread crumbs.
3. Gradually add water to form a firm dough. The amount of water needed may vary, so add cautiously.
4. Cover the dough with a damp cloth and let it rest for about 20 mins.
5. Heat oil in a kadai over medium heat.
6. Divide the dough into small, equal-sized balls and roll each ball between your palms to make them smooth.
7. Take a ball of dough and roll it into a small disc, about 4 inches in diameter. You can use a little rice flour for dusting if needed.
8. Prick the rolled disc with a fork to prevent it from puffing up during frying.
9. Fold the mathri into half and further fold again to make it a quarter.
10. Carefully slide the rolled mathri into the hot oil. Fry it until it becomes golden brown and crispy, turning it occasionally to ensure even frying. It should take about 10 mins per mathri on low flame.
11. Once the mathri is done, remove it from the oil using a slotted spoon and drain excess oil by placing it on a paper towel.
12. Serve crispy mathri with a hot cup of tea.