Name: Rice Masala Mathri recipe by Runa Ganguly at BetterButter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 10
Ingredients: 1 cup Rice flour; 1/3rd cup chickpea flour/besan; oil to deep fry+2 tablespoon for the dough; water as needed to knead; 200 gram finely chopped coriander leaves; Salt to taste; 1 tablespoon red chilli flakes; 1 tablespoon roasted cumin seeds; 1.5 teaspoon toasted white sesame seeds; 1 teaspoon carom/ajwain seeds; 1 teaspoon sauf/fennel seeds

Ingredients Serving: 10

1 cup Rice flour
1/3rd cup chickpea flour/besan
oil to deep fry+2 tablespoon for the dough
water as needed to knead
200 gram finely chopped coriander leaves
Salt to taste
1 tablespoon red chilli flakes
1 tablespoon roasted cumin seeds
1.5 teaspoon toasted white sesame seeds
1 teaspoon carom/ajwain seeds
1 teaspoon sauf/fennel seeds

Instructions

place the flours in a mixing bowl
add all the dry seeds, salt and chilli flakes to the flour
add the chopped coriander leaves and mix well
then add the oil and mix with your palm
use the required amount of water to knead a stiff dough
keep the dough rested for 30 minutes,covered
after 30 minutes,add enough oil in a wok to deep fry and let the oil heat up on Low heat
meanwhile, divide the dough into equal portions
grease the working flour and the rolling pin with oil
roll each portion of the dough as thin as possible
cut out circles using a cookie cutter for medium sized / small bottle cover for smaller sized mathris
Deep fry each mathri until light brown
allow the fried mathris to rest on a kitchen tissue to drain off excess oil and cook off
store airtight post cooling
enjoy crispy and tasty rice mathris as a snack!

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