1/1 Photo of Mutthri
Savoury/ salted tea-time snack.
My Private Note
Units: US | Metric
- 1Mix everything except the water and oil. The flour after mixing the ghee should resemble bread crumbs.
- 2Start kneading by adding water little by little till the dough is smooth but not too soft. A stand mixer would be a good idea.
- 3Make small balls out of the dough and keep aside.
- 4Heat oil on a medium flame. Do not heat the oil too much as the Muthris will burn on the outside and stay undone on the inside.
- 5Lightly dust your rolling surface with flour and use a rolling pin to roll each ball into a rough circle shape about 3-4 mm in thickness and about 3 inches in diameter and keep aside.
- 6Prick the surface with a fork a few times so as to avoid the Muthris to puff up while frying. Keep aside for frying later. Roll out all the remaining balls like this.
- 7Once the Muthris have been rolled out, test the oil to check its temperature by dropping a tiny ball of the dough into it. If it sizzles and rises quickly to the top, the oil is ready for frying.
- 8Drop a few Muthries into the oil, do not crowd them or they will not fry well. Fry, gently turning and flipping every now and then, till the Mathris are a pale golden brown in color.
- 9When done, use a slotted spoon to drain extra oil and remove the Muthris. Put them on paper towels to drain some more. Allow to cool. Store when they are at room temperature in airtight containers.
- 10Muthris can be stored for up to a month.They are consumed as such or with any indian pickle as a tea time snack!
Nutritional Facts for Mutthri
Serving Size: 1 (98 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 484.3
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 16.2 g
- Cholesterol 66.8 mg
- Sodium 583.0 mg
- Total Carbohydrate 52.8 g
- Dietary Fiber 2.3 g
- Sugars 0.1 g
- Protein 8.1 g
The following items or measurements are not included: