### TranslatedIngredients: 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,Salt - as per taste,Sunflower Oil - for deep frying ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: 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.Serve Gujarati Style Multigrain Masala Kadak Puri at tea time along with chai with Achar and Chai.