These bite sized mathris are made with Bajra instead of refined flour, that makes them just slightly more nutritious and a lot more tasty.

BAJRA MATHRI

Ingredients

1 1/2 cups pearl millet (bajra) flour
1/2 cup whole wheat flour (atta).
1/2 tsp dried red chilli flakes.
1/4 tsp crushed black peppercorns.
1/2 tsp carom seeds (ajwain).
Salt to taste.
1/4 cup ghee.
Oil for deep frying.

Approach.

1. In a parat, add pearl millet flour and entire wheat flour. Add dried red chilli flakes, crushed black peppercorns and crush carom seeds and add salt. Mix well.
2. Include ghee and blend well. Include 1/4 cup water and knead till a stiff dough is formed.
3. Take a little part of the mix and shape it into a ball and flatten it. Puncture all over with a knife.
4. Heat adequate oil in a kadai, deep fry till golden and crisp. Drain on an absorbent paper.
5. Shop in air tight container and function as required.

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