Wholewheat Mathri in the Air Fryer

It has been a hectic Diwali this year. Not because I was busy making sweets and snacks, but because I was busy in putting up the artifacts that I got from India on the walls, getting pictures framed, putting up lights, and most importantly maintaining a strict diet and exercise regime!! My air fryer has been particularly helpful in keeping my weighing scale ticking to the left. Though I did not make any elaborate snacks and sweets especially for Diwali, I did make these super awesome and healthy wholewheat mathris in the air fryer and some Gulab Jamuns (not air fried though) for friends over dinner. The mathris are such a help to satiate my chaat cravings anytime in the day and I am sure my next batch will be done pretty soon as this one's not going to last long! So here's wishing you all a Happy and Healthy Diwali... Stay blessed!!

Ingredients

1 cup wholewheat flour

1/2 cup semolina

1/2 cup all purpose flour/maida

1-2 tbsp ghee/oil (I used ghee just for diwali; you can use oil)

1 tsp ajwain/carrom seeds

2 tsp chaat masala (optional)

1 tsp salt

Water at room temperature to knead

Direction

Take the flours and semolina in a big bowl and add the spices. Now add the ghee/oil and rub it on the flour with your hands till it resembles bread crumbs. 

Now slowly add the water little at a time to form a smooth and firm dough. The dough should not be sticky or too soft which will make it difficult to roll later.

Let the dough rest for 5-10 minutes. Pre-heat the Air Fryer at 200 degree celsius for 5 minutes. Do not forget to line the basket with an aluminium foil. Pinch out tennis ball sized balls from the dough and roll out a medium thickness circle but uniform from all sides. Make pricks with a fork all over the circle. Take a round biscuit cutter or cap of a jar and cut out as many circles as you can from that big circle. 

Remove the extra cut edges and put it back with the dough. Keep the cut small circles aside and continue with the rest of the dough. 

Once the Air Fryer is ready, grease the small circles with ghee (optional; I have made them greased and non-greased as well) and place as many circles in the basket as possible without any overlapping. I have made around 12-14 mathris in a single batch. Cook the mathris at 200 degrees for 10 minutes on one side or until golden. Flip and then cook for an additional 5 minutes. Take care not to burn them but only bake till golden. If they still feel soft to touch, cook for an additional 2-3 minutes while reducing the temperature to about 160-180 degrees. Remove from the fryer and let them cool before transferring to air tight jars. 

Enjoy these healthy yummy crunchy mathris for chaat or while having your tea/coffee or anyway you like!!