How to Easy Perfect Suji and oats mathri

How to Easy Perfect Suji and oats mathri Delicious, fresh and tasty.

Suji and oats mathri. Methi Mathri Recipe - crispy and extremely popular Indian Snack made using whole wheat flour, maida, suji/oats, methi leaves (fresh / dry kasuri methi), spices and oil. They are perfect for Holi/Diwali or any Indian brunch or party. Hello my lovelies, with Holi (Indian Festival of Color) around the corner, many of us.

Sooji ki mathri is a perfect tea time snack made from maida, rava and ajwain.

These crispy sooji mathris can be stored for many days and serve with hot cup of tea or coffee.

Rava and Wheat Flour Mathri (Salted, Semolina and Wheat Flour Crackers) This time when I made the mathris, I thought of using cookie cutters to give them fun shapes.

You can have Suji and oats mathri using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Suji and oats mathri

1. Prepare 150 gms of Suji (semolina).

2. Prepare 150 gms of Oats flour.

3. You need 3-4 tsp of Kasuri methi (dry fenugreek leaves).

4. It’s 4 tablespoon of refined oil (for dough).

5. It’s of Oil for deep frying.

6. It’s 1 tsp of salt.

7. Prepare 2-3 tablespoon of water.

8. It’s of Black pepper (Optional : i have not used).

This effort was mainly for the blog I must confess, we loved the round mathris just as much.

I saw quite a few mathri recipes had maida (refined flour) as an ingredient.

Prick the mathri on both sides with a fork.

This will prevent them from puffing up while frying.

Suji and oats mathri instructions

1. In a bowl mix suji, oats flour, kasuri methi, salt, oil, add a little water (1 tbl spn at a time) & knead a tight dough. Keep aside for 15 mins as semolina takes a while to get fluffy..

2. After 15 mins check the dough if it needs oil or water please adjust at this time..

3. Heat refined oil in a wok for deep frying, make lemon size balls out of dough and press it a little in mid of your palm..

4. When all your mathri are ready… fry them on medium high flame to get the golden brown & crispy mathri..

5. When done let them cool for 15-20 mins, store them in an air tight container..

6. Serve with tea/ coffee. If you want your mathri to be spicy please add black pepper when kneading the dough..

Prick mathri with a fork on both sides; Heat oil in a heavy-bottomed kadhai (wok).

Fry until the mathris are crispy and golden in colour.

Remove and keep on absorbent paper.

Oats dhokla recipe - This is the instant version made with powdered oats, semolina and yogurt.

Another way of including otas in your breakfast or snack.