Mathri Recipe
Mathri is a crispy and flaky North Indian savory snack made with flour, spices, and carom seeds, deep-fried until golden and crunchy.
Ingredients
- Basic Ingredients
- 2 cups all-purpose flour maida
- ½ cup ghee or oil
- Salt to taste
- Water as required
- Spices and Flavorings
- 1 tsp ajwain carom seeds
- 1 tsp crushed black pepper
- 1 tsp cumin seeds optional
- For Frying
- Oil for deep frying
Instructions
- A large bowl is put into flour, salt, ajwain, black pepper and cumin seeds. You put in there ghee or oil, and stir until the mixture forms crumbs. It should be capable of formulating itself when squeezed in your palm.
- The mixture is to be kneaded slowly with the addition of water; remember that the kneading should not be the same as that of the chapati. Cover and leave the dough to rest for 15-20 minutes.
- Cut the dough into balls. Roll the balls into deep discs, diameter of 2-3 inches. A fork should be used to prick the surface to prevent puffing in the frying process.
- Heat the oil on a low flame. And the mathris rolled into it and fry gently, stirring here and there. In the meantime, fry until they are golden brown and crispy on both sides.
- Towel off on paper towels. It is necessary to allow them to cool down, after which they are supposed to be stored.
Notes
- Always fry mathri on low heat for even cooking and crisp texture.
- The dough must remain stiff to ensure flakiness.
- Pricking is essential to avoid puffing.
- Do not overcrowd the pan while frying.
- Store only after the mathri has completely cooled.