Low Sodium Mathri
Delight in the crispy, flaky goodness of *Low Sodium Mathri*, a healthier twist on the traditional Indian snack. Made with wholesome ingredients like whole wheat flour and semolina, this recipe offers the perfect balance of crunch and flavor without relying on excessive salt. Aromatic carom seeds, warm coriander, and a hint of black pepper elevate the taste, while the addition of ghee ensures that signature melt-in-your-mouth texture. These mathris are fried to golden perfection over low heat, making them irresistibly crisp while still light. Perfect as a tea-time snack or an anytime nibble, this low-sodium recipe is a guilt-free way to enjoy a beloved classic. Serve them fresh or store them in an airtight container for a delicious treat that stays good for days!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 0.5 cup semolina (sooji/rava)
- 4 tablespoons ghee or oil
- 1 teaspoon carom seeds (ajwain)
- 0.5 teaspoon black pepper powder
- 0.5 teaspoon coriander powder
- 0.75 cup water
- 2 cups oil for frying
Instructions
In a large mixing bowl, combine whole wheat flour, semolina, and carom seeds.
Add black pepper and coriander powder to the dry mix and stir well.
Melt 4 tablespoons of ghee or heat oil until warm. Pour it into the flour mixture.
Mix well using your fingers, gently rubbing the mixture to incorporate the ghee or oil, until it achieves a coarse crumbly texture.
Gradually add water while kneading the dough. The dough should be firm and not sticky. You might not need to use all the water.
Cover the dough with a damp cloth and let it rest for 15 minutes.
Divide the dough into small equal portions and roll them into balls.
With a rolling pin, flatten each ball to about 1/4 inch thickness, making small circles.
Prick each rolled circle with a fork to prevent puffing up during frying.
Heat oil in a deep pan over medium heat.
Once the oil is hot, reduce the heat to low and start frying the mathris in batches.
Fry them gently, flipping occasionally until they turn a golden brown color. This should take about 6 to 7 minutes per batch.
Remove the mathris with a slotted spoon and drain on paper towels to remove excess oil.
Allow mathris to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
5748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.5 g | 687% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 1.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1177 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
