Mathris
are popular north Indian sanck. They are salty crackers laced with ajwain. They are served with mango pickle, but I like to have them
with tea or as a afternoon snack. There are many versions of making mathri, I
will keep on sharing them on the blog.
Traditionally,
mathris are prepared and feasted on during festivals like Diwali and karwa
chauth.
The trick to get the perfect crispy texture of mathri lies in the
ingredients that goes into the dough and the way it is deep fried. But making
them at home is super easy with this step by step recipe.
Step by step Mathri
recipe:
- Take 1.5 cup all purpose flour (maida), salt, baking soda and ajwain and mix well.
- Add
ghee and rub the flour using your fingers until mixture turns crumbly.
- Add
water and start to knead the dough. Divide it into equal portions.
- Roll it
out into 2-3 inches diameter and ½ inch thickness using rolling pin. No need to
make perfect round shaped flat puri.
- Prick
it using fork (this will help prevent puffing during deep frying).
- Similarly
roll more mathris from remaining dough.
- Deep fry 4-5 rolled mathris at a time and reduce the flame to low. Deep fry
them over low to medium flame.
- When
bottom surface turns light golden brown, flip it over to another side and deep
fry until another side turns golden brown and crisp.
- It
will take around 7-8 minutes total to deep fry both sides. Drain oil using
slotted spoon and transfer them on a plate with kitchen towel.
- Deep
fry, remaining mathris in the same way.
Mathri recipe below:
Mathri
recipe
Prep
time
|
Cook
time
|
Total
|
10 min
|
35 min
|
45 min
|
Mathri
– salty Indian crackers with ajwain (carom seeds) flavor
AUTHOR:
Monali
RECIPE
TYPE: Snacks
CUISINE:
Indian
SERVES:
makes 25 mathris
INGREDIENTS (measuring cup used, 1 cup=237
ml)
- 1½ cup
Maida/ all- purpose flour
- 1/3
tsp Salt
- A
pinch of baking soda
- 1 tsp.
Carom seeds (ajwain)
- 3
tbsp. ghee (clarified butter)
- ½ cup
water or as required
- Oil
for deep frying
DIRECTION
- Take
maida (all purpose flour), salt baking and soda and sieve them together
- Add
ajwain and mix well.
- Add
ghee and rub the flour using your fingers until mixture turns crumbly.
- Add
water and start to knead the dough. The dough should be little tight and
hard. It is not necessary to knead the dough until smooth surface.
- Cover
it and keep aside for 10-15 minutes. Knead the dough again for a minute and
divide it into 25 or more equal portions.
- Place
each portion on rolling board and slightly press it using your palm. Roll it
out into 2-3 inches diameter and ½ inch thickness using rolling pin. No need
to make perfect round shaped flat puri.
- Prick
it using fork (this will help prevent puffing during deep frying)
- Similarly
roll more mathris from remaining dough.
- Heat
oil in a heavy based frying pan over medium flame. When oil is medium hot,
add 4-5 rolled mathris at a time and reduce the flame to low. Deep fry them
over low to medium flame.
- When
bottom surface turns light golden brown, flip it over to another side and
deep fry until another side turns golden brown and crisp.
- It
will take around 7-8 minutes total to deep fry both sides. Drain oil using
slotted spoon and transfer them on a plate with kitchen towel.
- Deep
fry remaining flattened circles in the same way. Cool them at room
temperature and store mathri in an air tight container. Consume them within
10-15 days.
NOTES
- Make
sure the dough is not soft otherwise mathri will not turn crispy.
- Be
patient while deep frying, because mathris take more time to cook. If you fry
them over high flame, then they will turn golden brown immediately but remain
uncooked from inside.
- Do not
over crowd while deep frying to allow them cook evenly.
SERVING SUGGESTION
Serve
them with tea in the breakfast or with your favorite chutney as an evening
snack.
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