Khasta Dhaniya Mathri | Coriander Mathri | Snack Recipes | North Indian Snack Recipes

I am joining now in events which i did not able to participate for past few months.This event which i am going to post today about South Vs North Challenge started by +Divya Pramil which is running successfully with new themes now and am so proud that am a part of it.We decided to make recipes in different category every month.For this month we have a snack recipe and the previous month i was not able to do the recipe.Here both the team challenge a recipe to opposite  team in the category chose for that month and we have to post the recipe within the end of the month.Am a member of Southern team,so am goign to post mathri recipe today,


Here comes this month SNC challenge by both team members in the category,snack.I skipped my previous month recipe and i do not want to miss this one and i saw the recipe yesterday.I prepared this today and it came out very well.The following are the recipes posted for this month challenge and cashew pakoda is my most favorite recipe by +Priya Suresh akka.
+Priya Suresh - Mundri Pakoda/Cashew pakoda
+Nupur Mehra - Dhaniya Mathri

Coming to the recipe, the fresh coriander leaves done its magic there.This is moreover like a fried pastry dough.For pastry we need butter,here we need ghee along with oil.Fresh coriander leaves are easily available here and we bought twice a week.The combination of both atta or whole wheat flour along with maida works wonderful as usual and this is a mildly spiced recipe.I serve this with pickle(mango pickle)which tastes super fantastic.I skipped adding dry fenugreek leaves which is out of stock and the tastes wise it is completely fantastic.Here in stores these are available with expiry date for a week and they are available in different flavors too.Lets move on making the recipe.

Dhaniya Mathri /Coriander Mathri(2 persons)

Ingredients for making

1. Whole wheat flour - 1/2 cup
2. Maida /all purpose flour - 1/4 cup
3. Cumin powder - 1/2 teaspoon
4. Pepper powder - 1/2 teaspoon
5. Fresh coriander - 1/4 cup
6. Oil - 2 tablespoons for knead + 250 ml for frying
7. Ghee - 3 tablespoons
8. Salt - to taste
9. Carom seeds- 1/2 teaspoon

How to make

• Take a mixing bowl and add whole wheat flour and maida or all purpose flour and mix well.
• Add the cumin powder and pepper powder along with carom seeds.Mix evenly.
• Now add fresh coriander which are finely chopped and mix again.
• Add ghee and oil and make a stiff dough as we did for roti.Rest for 30 minutes and then proceed.
• Heat the oil in a wok and add a pinch of the dough to check the consistency.Lower the flame while adding mathris and then switch to medium after few seconds.
• Cook for atleast 5 minutes if you are taking a small amount from it.Cook the mathris in low flame to get perfect flakiness.

• After it get cooked,remove and drain excess oil in tissue paper.
• Serve with your desired pickle and chutney.

Cooking tips

#1Rinse the coriander leaves and dry using kitchen towel.After that chop and add the leaves to the dough.#2Cook the mathris in low flame to get perfect brown color and perfect mathris.#3You can also add more pepper powder if you want the recipe spicy one.

Linking to +Divya Pramil and +Nupur Mehra