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Mathri

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Mathri
: Classic Crispy North Indian Snack

40 mins
Cooking Time
Easy
Difficulty
9
Ingredients
Veg
Diet
Mathri: Flaky, crisp North Indian fried crackers flavoured with carom seeds, fenugreek leaves and black pepper. These golden bites are a tea-time favourite, often served with pickle or chutney. Their spiced, savoury flavour makes them a festive must-have during Diwali and Holi. Easy to store and perfect for munching on the go or gifting.

Ingredients

UNITSIngredients
2 cupsWhole wheat flour (atta)
1/4 cupBesan (gram flour)
6 tbspFine semolina (sooji)
1 to 1 1/4 tspSalt
2 tbspCarom seeds (ajwain)
1 tbsp, crushedKasuri methi (dried fenugreek leaves)
1 tsp, coarselyBlack pepper
6 tbspVegetable oil
1/2 to 3/4 cupWater

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Follow
Directions

Description - Step 1

Mix Dry Ingredients

In a large mixing bowl, combine the whole wheat flour, besan, semolina, salt, carom seeds, kasuri methi and crushed black pepper. Mix thoroughly with a spoon.

Description - Step 2

Add Hot Oil

Heat 6 tbsp oil in a small pan until very hot but not smoking. Pour this hot oil over the flour mixture. Mix well, first with a spoon and then with your fingertips, until the oil is evenly incorporated and the mixture resembles breadcrumbs.

Description - Step 3

Knead Dough

Make a well in the centre of the flour mixture. Pour in 1/2 cup warm water and mix to form a stiff dough. Knead the dough well, adding 1-2 tbsp more water if needed, until it is smooth and pliable but not soft. Cover and let the dough rest for 10 minutes.

Description - Step 4

Shape Mathri

Divide the dough into 20-24 equal portions. Roll each portion between your palms to make a smooth ball, then press with your thumb to flatten it into a thick disc about 5 cm in diameter. Use a fork to prick the discs all over.

Description - Step 5

Fry Mathri

Heat 2 cups of oil in a deep kadai or wok over medium heat. When hot, gently slide in 6-8 Mathri at a time. Fry on low heat, turning occasionally, until the Mathri are crisp and light golden on both sides. Drain on paper towels. Repeat until all Mathri are fried.

Description - Step 6

Cool and Store

Allow the fried Mathri to cool completely on a wire rack. Store in an airtight container at room temperature for up to 2 weeks. Serve with hot masala chai and mango pickle.

Step 1
Mix Dry Ingredients
5 minutes
Step 2
Add Hot Oil
5 minutes
Step 3
Knead Dough
10 minutes
Step 4
Shape Mathri
5 minutes
Step 5
Fry Mathri
10-15 minutes
Step 6
Cool and Store
5 minutes

Plate it up!

Plating

plating-image

Arrange the Mathri on a large platter or in a shallow bowl, stacking them up loosely so they don't lose their crispness.

... Read More

Pairing

pairing-image

For a delightful tea-time spread, serve Mathri with small bowls of mango pickle or chilli-garlic chutney for dipping, alongside a cup of steaming hot masala chai and a variety of other Indian snacks, including millet murukku, dry fruit gajak, and til gajak.

... Read More

Garnishing

garnishing-image

Sprinkle a pinch of chaat masala or red chilli powder over the Mathri just before serving for an extra kick of spice and tang.

... Read More

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