Mathri (Rajasthani: मठरी, Hindi: मठी, Mathi) is a Rajasthani snack. It is a kind of flaky biscuits from north-west region of India. It is made from flour, water, and cumin seeds . Crispy, flaky and superbly flavoured is the description of a perfect mathri
The creation of this snack was influenced by the need to have preserved food that will stay edible for days and the finished products are often stored in big jars at room temperature.Its specialty is that you can make them at home and can be stored for more than a month in an air-tight container.
It is served with mango, chilli or lemon pickle along with tea.
They are also served at marriages and poojas. Masala Mathri is a variant of Mathri with spices like ajwain and peppercorns added to make it more crispy.
It is one of the most popular snacks in North India, and is part of most marriage cooking or religious occasions like Karva Chauth and even as tea-time snack.mathris are also made during KARWA CHAUTH ,HOLI FESTIVAL as well as DIWALI . Women usually break the karwa chauth fast with mathris
Pls note :I had added 1 tbsp red chilli powder while making mathri hence mathris are reddish in colour .But this is purely optional.
Ingredients
Maida ( All purpose flour) - 2 cups
Ghee or Refined Oil - 4 tbsp
ajwain/carom seeds -1 tsp
crushed black pepper (optional) -1 tsp
cumin seeds/jeera (optional)-1 tsp
water - 3/4 cup
Salt - 1 tea spoon (according to your taste)
Refined Oil - to fry
Method:
1.Combine all purpose flour, ajwain seeds, vegetable oil and salt.Mix all the ingredients and rub between the hands.
2. Add the water little at a time, kneading into a firm dough.
3.Cover the dough and set aside for 15 minutes or more.
4.Divide the dough into 24-26 equal size balls.
5.Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles. (See tip 6 --- I followed step 6 process)
6.Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.place the mathris on a newspaper
7.Heat the oil in a frying pan on medium heat.
8.The frying pan should have atleast 1 1/2 inch of oil.To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
9.Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.deep fry the mathris on the medium to low flame till they are pink in colour (takes about 12-15 minutes)
10.Spread a napkin on a plate and keep the fried matharis on the napkin. Napkin will soak all the excess oil in the matharis.
11 Drain it on paper towel and let it cool down. Store it in an air tight container.
Tips:
1.Mathris can be stored for a couple of months in airtight containers.
2.If the mathris are cooked on high heat, they will be soft.
3.Mathris can be made in different flavors such as using Kasuri methi [fenugreek leaves], mango pickle masala in the dough etc.
4 you can make mathris using 1 cup maida ,1/2 cup wheat flour & 1/2 cup sooji (rava) OR using 1 cup maida & 1 cup wheat flour(gehu ka ata) rest ingredients are same as above
5.You can pierce whole black pepper in centre of mathri ,then fry it.
6 Instead of rolling each mathri separately You roll out a big chapati & then cut small round mathris using a small sharp steel vati (katori or bowl) or you can even use the lid of a container ,by pressing the vati on the chapati .I followed this method.after this process is same from step no 6
No comments:
Post a Comment