Singhare ke Atte ki Mathi Recipe
Savor some crunch with these crisp fried mathis made with rock salt and singhare ka atta. A delight during the fasts of Navratras.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings15
Ingredients of Singhare ke Atte ki Mathi
- 2 cups singhare ka atta
- 1 large potato-boiled, peeled, mashed smooth
- 1 tsp rock salt
- 1/4 cup clarified butter
- Cold water to mix
- Oil for deep frying
How to Make Singhare ke Atte ki MathiHideShow Media
Combine first three ingredients, rub in the clarified butter.
Now knead into a stiff dough with cold water and leave to rest, covered for 1/2 an hour.
Roll into desired size rounds and prick with a fork all over the surface, to avoid puffing up while frying.
Heat oil until a piece dropped in its rises to the top at once.
Put in the mathies, turn once and continue to fry over medium heat till crisp.
Drain on an absorbent paper and serve.