## Ingredients

- All purpose flour (Maida) - 2 Cups
- Semolina
- Ghee - 2 Tablespoons
- Carom seeds(Ajwain) - 1 Tablespoon
- Salt - 1 Teaspoon or As per taste1 tsp
- Water - For kneding the dough
- Vegatable oil or Canola Oil for deep fry

Mathi or Mathri

Matthi or Mathri is a crispy and crunchy Indian snacks made mainly with Semolina and a few aromatic Indian spices.

Matthi or Mathri 

## Ingredients
- 1 cup Wheat Flour (Aata).
- 1/3 cup Gram Flour (Besan)
- 50gms Fenugreek leaves (Methi)
- 1 Red Onion medium sized.
- 4 Green chillies.
- 1 Inch Ginger
- 1 Tea spoon Ajwain seeds
- 1 Tea spoon Kasoori Methi
- 1 Tea spoon Ghee
- 1/2 Tea spoon Salt
- 1/4 Tea spoon Turmeric (Haldi)
- 1 pinch asafoetida (Hing)
- 1 Tablespoon Coriender chutney (optional)
- 1 Tablespoon Yogurt.
- Water to make the dough.

## Preparation
- Finely chop the Fenugreek leaves.
- Finely chop the onions and ginger
- Chop the green chillies into fine pieces.
- Mix all the ingredients (except water) and try making a dry dough for a few mins.
- Add water slowly, mix everything well and kneed to make a soft dough.
- Keep the dough covered with a wet cloth for 10-15 minutes before making paratha.

## Steps
- Make a few medium sized balls with the dough.
- Flatten the balls with a rolling pin. Dust some dry wheat flour as and when needed.
- Roll it to a circle.
- Place the rolled bread on the hot pan (tawa).
- Flip the roti, when the base is partially cooked.
- Spread some ghee on the partially cooked part of the roti.
- Flip the roti again when the other side is partially cooked.
- Spread the ghee again on this side.
- Press the edges of the roti with a spatula to make sure the edges are cooked well.
- Flip it once or twice to make sure that the roti is evenly cooked.
- Serve the roti with butter and chutney.

Methi Paratha

A paratha is a flatbread native to the Indian subcontinent, prevalent throughout India, where wheat is the traditional staple.

## Ingredients
- 1 cup Wheat Flour (Aata).
- 1/3 cup Gram Flour (Besan)
- 1 Red Onion medium sized.
- 4 Green chillies.
- 1 Tea spoon Ajwain seeds
- 1 Tea spoon Kasoori Methi
- 1 Tea spoon Ghee
- 1/2 Tea spoon Salt
- 1 pinch asafoetida (Hing)
- Water to make the dough.

## Preparation
- Finely chop the onions
- Chop the green chillies into fine pieces.
- Mix all the ingredients (except water) and try making a dry dough for a few mins.
- Add water slowly, mix everything well and kneed to make a soft dough.
- Keep the dough covered with a wet cloth for 10-15 minutes before making paratha.

## Steps
- Make a few medium sized balls with the dough.
- Flatten the balls with a rolling pin. Dust some dry wheat flour as and when needed.
- Roll it to a circle.
- Place the rolled bread on the hot pan (tawa).
- Flip the roti, when the base is partially cooked.
- Spread some ghee on the partially cooked part of the roti.
- Flip the roti again when the other side is partially cooked.
- Spread the ghee again on this side.
- Press the edges of the roti with a spatula to make sure the edges are cooked well.
- Flip it once or twice to make sure that the roti is evenly cooked.
- Serve the roti with butter and chutney.

Missi Roti

Missi Roti is Chickpea flour flatbread which is a Punjabi speciality and is mostly made during winters in tandoor or clay oven. It is slathered with a good dose of desi ghee before serving and goes well with Indian curries.

Healthy Indian Breakfast Recipes: Start Your Day Right | Page 3

Matthi or Mathri

Methi Paratha

Missi Roti