This
is one of the North Indian snacks prepared during festivals like Holi, Diwali
and Karwa chauth. They taste
exceptionally well when eaten with tea. To twist the snack a bit you can top it
up with any veggie topping on a buttery spread and top it with cheese or
mayonnaise.
Flaky
and crispy methi masala mathri prepared with Indian spices is really
scrumptious. These tantalizing mathris are spiced flour crackers. The kasuri methi along with other whole spices
is the key to its taste.
This
is one of the great snack worth cooking on the festival of colors Holi.
Step by step recipe
of Methi masala mathri:
Take
all whole spices – 4-5 Clove (Laung), ½ tsp Black pepper corns (sabut kali
mirch), 1 tsp Fennel seeds (saunf) and 1 tsp Coriander seeds (sabut dhaniya) in
a grinder. Coarsely grind it and keep it aside.
In
a wide mixing bowl, take all the flours – 2 cup refined flour(maida), ½ cup whole
wheat flour(atta), ½ cup gram flour(besan) and ¼ cup fine semolina(rava). Mix
them.
Add
½ tsp cumin seeds, ½ tbsp. carom seeds, 1 tsp salt, 1/8 tsp asafoetida, 2 tbsp.
dry fenugreek leaves and the coarsely ground spices.
Mix
all the ingredients really well. Add
½ cup oil to the flour mixture.
Mix it thoroughly to form a bread crumb like
mixture.
Now
add little water at a time and knead stiff and firm dough. The dough should be
tight/hard. I required ¾ cup + 3 tbsp. water to knead the dough.
Cover
and keep the dough aside for 20 minutes.
Knead
the dough again until smooth. Make small balls from the dough.
Take
a dough ball and slightly flatten it with the help of rolling pin on a board.
Roll the mathris thick and prick with a fork on both side.
Otherwise
place the dough ball on your palm and flatten it slightly with another hand.
Likewise,
flatten all the dough balls. Place the flatten mathris on a plate.
Take
oil for deep frying in a wok and heat sufficiently.
Place
7-8 mathris in the wok (according to the size of wok) and fry on medium to low
flame.
Flip
the mathris and fry until they turn golden brown in color.
Drain the mathris on
a paper napkin. Likewise fry rest of the mathris in batches.
Let
the mathris completely cool down.
Later store them in any air tight container
and relish it.
Methi masala mathri
recipe below:
Methi
masala mathri recipe
Prep
time
|
Cook
time
|
Total
|
20
min
|
40 min
|
60 min
|
Methi
masala mathri- Flaky crisp and spiced flour crackers
AUTHOR:
Monali
RECIPE
TYPE: Snack
CUISINE:
India
SERVES:
Makes 40 mathris
INGREDIENTS
(measuring cup used, 1 cup=237 ml)
- 2 cups
Maida/refined flour
- ½ cup
gram flour/besan
- ½ cup
wheat flour/atta
- ¼ fine
semolina/rava/sooji
- 1 tsp
salt
- 1/8
tsp Asafoetida/hing
- ½ tsp
cumin seeds/jeera
- ½
tbsp. carom seeds/ajwain
- 2
tbsp. Kasuri methi/dry fenugreek seeds
- 4-5 pc
Clove/Laung
- ½ tsp
Black pepper corns/sabut kali mirch(approx. 20-25)
- 1 tsp
Fennel seeds/saunf
- 1 tsp
Coriander seeds/sabut dhaniya
- ½ cup
oil
- 1 cup
water to knead the dough
- Cooking
Oil for deep frying mathri
DIRECTION
- Take all
the whole spices - Clove (Laung), Black pepper corns (sabut kali mirch),
Fennel seeds (saunf) and Coriander seeds (sabut dhaniya) in a grinder.
Coarsely ground it and keep it aside.
- In a
wide mixing bowl, take all the flours – refined flour, wholewheat flour, gram
flour and fine semolina. Mix them.
- Add
cumin seeds, carom seeds, salt, asafoetida, dry fenugreek leaves and the
coarsely ground spices.
- Mix
all the ingredients really well.
- Add
oil to the flour mixture. Mix it thoroughly to form a bread crumb like
mixture.
- Now
add little water at a time and knead stiff and firm dough. The dough should
be tight/hard.
- Cover
and keep the dough aside for 20 minutes.
- Knead
the dough again until smooth. Make small balls from the dough.
- Take a
dough ball and slightly flatten it with the help of rolling pin on a board.
Roll the mathris thick and prick with a fork on both side.
- Otherwise
place the dough ball on your palm and flatten it slightly with another hand.
- Likewise,
flatten all the dough balls. Place the flatten mathris on a plate.
- Take
oil for deep frying in a wok and heat sufficiently.
- Place
7-8 mathris in the wok (according to the size of wok) and fry on medium to
low flame.
- Flip
the mathris and fry until they turn golden brown in color. Take out the fried
mathris on a kitchen paper napkin. Likewise fry rest of the mathris in
batches.
- Let
the mathris completely cool down. Later store them in any air tight container
and relish it.
NOTES
- For
good and crispy mathris, make sure the dough should be stiff and tight.
- Always
fry mathris on low to medium flame. It will make the mathris crusty and
crispy.
- The
oil for frying the mathris should not be too hot.
- If you
are not rolling the mathris using a rolling pin, you don’t need to pick it
with a fork.
SERVING
SUGGESTION
The
mathris can be served with tea or coffee. Traditionally it is relished with
any tangy pickle, like mango pickle or lemon pickle.
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