Gujarati Style Multigrain Masala Kadak Puri Recipe - Masala Mathri
Gujarati Style Multigrain Masala Kadak Puri Recipe , is a crispy crunchy Gujarati snack made masaledar and served at tea time with a steaming hot cuppa chai. The kadak puris are also known as mathris, that are served to your guests during the festive season.
The Gujarati Style Multigrain Masala Kadak Puri Recipe is traditional deep fried snack made during festivals like Diwali or Holi. Crisp golden Kadak Puris as they are called is seasoned with spices and is an easy to make snack that you can take when you travel.
The Kadak Masala Puri (Mathri) also makes a finger food for kids either to munch on as it is or into their snack box for school.
If you like Tea time snacks, then you might like like to make
- 1-1/2 cup Whole Wheat Flour , or multigrain flour
- 1/2 cup Rice flour
- 3 tablespoons Ghee
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Coriander (Dhania) Seeds , roasted, crushed coarsely
- Salt , as per taste
- Cooking oil , for deep frying
How to make Gujarati Style Multigrain Masala Kadak Puri Recipe - Masala Mathri
To begin making the Gujarati Style Multigrain Masala Kadak Puri Recipe, in a large bowl combine multigrain flour, rice flour, haldi, crushed coriander seeds, cumin seeds, asafoetida, red chili powder, salt and 3 tablespoons ghee. Bring the dough together with your fingers.
Add little water to the kadak puri (mathri) flour mixture and knead to make a firm dough. The dough should be of stiff consistency. Cover the kadak puri dough and keep it aside for 25 to 30 minutes.
Once the dough is well rested, knead again to bring it together.
Preheat the oil in the deep frying pan on medium heat.
Roll the dough into a large circle of about 1/2 inch thickness. Use a cookie cutter to make small circles of 1-1/2 inch diameter. Prick the circles with a fork and keep aside. You can alternatively make tiny balls and roll each ball of dough into circles.
Once the oil is hot, deep fry the puris on medium heat until crisp and golden. Once done, drain the Masala Kadak Puri (Mathri) on an absorbent paper.
Repeat the same for the rest of the mathri dough and allow them to cool completely before storing.
Store the Gujarati Style Multigrain Masala Kadak Puri in a clean airtight container up to 2 weeks.
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.