Name: Whole wheat marvel mathri recipe by Abhipsa Saran at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Plain mathri; Whole wheat flour - 1 cup; Salt to taste; Carom seeds- 1tsp; Ajwain; Cumin- 1tbsp; Black pepper - 10 to 12; Baking soda- 1/4tsp; Ghee- 1tbsp; Oil for frying; Beetroot mathri; Whole wheat flour - 1 cup; Salt to taste; Ajwain- 1tsp; Cumin- 1tsp; Black pepper - 10 to 12; Baking soda - 1 /4tsp; Ghee- 1tbsp; Oil. For frying; Beetroot puree to knead the dough; Palak mathri; Whole wheat flour - 1 cup; Salt to taste; Ajwain - 1tsp; Zeera- 1tsp; Black pepper - 10 to 12; Baking soda - 1 /4tsp; Ghee- 1tbsp; Oil for frying; Palak puree to knead the dough

Ingredients Serving: 4

Plain mathri
Whole wheat flour - 1 cup
Salt to taste
Carom seeds- 1tsp
Ajwain
Cumin- 1tbsp
Black pepper - 10 to 12
Baking soda- 1/4tsp
Ghee- 1tbsp
Oil for frying
Beetroot mathri
Whole wheat flour - 1 cup
Salt to taste
Ajwain- 1tsp
Cumin- 1tsp
Black pepper - 10 to 12
Baking soda - 1 /4tsp
Ghee- 1tbsp
Oil. For frying
Beetroot puree to knead the dough
Palak mathri
Whole wheat flour - 1 cup
Salt to taste
Ajwain - 1tsp
Zeera- 1tsp
Black pepper - 10 to 12
Baking soda - 1 /4tsp
Ghee- 1tbsp
Oil for frying
Palak puree to knead the dough

Instructions

Shift whole-wheat, salt and baking soda to a bowl. Add all the spices and mix properly. .
Then add ghee and with the fingers mix nicely till it becomes grainy. Add normal water (room temperature) to knead the dough. The dough should be tight and hard, even tighter than the roti dough.
Repeat the same procedure with beet root mathri and palak mathri. Replace water with beet root puree and palak puree to knead the dough.
Now mix the dough in a way it will create a marvel effect on the mathri. Take a big ball; roll it like a big roti.. Now make hole all over the roti (so that it wont pop while frying) with a fork. With cookie cutter cut in different shapes
Triangular shape is also possible but it will take more time in frying
Heat oil in a kadai. The temperature should be low or medium. Fry the mathris in low and medium flame till it is golden brown. drain and let it allow to be cooled and crispy.

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