Monsoon Special: How To Make

Khapli Atta Methi Mathri

Monsoon is a time when everyone wants to indulge in snacks with a cup of hot tea/coffee. During this season, one of the most popular snacks that people enjoy with tea is Mathri. However, most of these snacks are made with maida (all-purpose flour), which is difficult to digest. How about making it nutritionally richer with khapli wheat, using a quality brand like Aashirvaad Chakki Khapli Atta, which provides iron and vitamin B1? Both of which are important for energy metabolism; a deficiency in either is linked to fatigue and weakness. It is also a good source of dietary fibre and protein, despite the structure of the latter being weaker. It is perfect for snacks like mathri that do not need the rise associated with bread or cakes. This snack is also perfect for the monsoon season, when the hankering for chai and snacks skyrocket. The mathri recipe starts with rubbing the khapli atta with some ghee to create the shortening or moyan. This shortening, or moyan, is important, so take your time with it for the snack to turn out flaky and crispy. Take a full three to four minutes to rub the ghee into the flour until the moyan retains its shape when squeezed. Khapli atta is also coarser, because of its bran content, than refined flour, and thorough fat incorporation is what produces the characteristic short and snappy texture of a good mathri. What makes this khapli atta methi mathri special is the addition of kasuri methi or dried fenugreek leaves, which adds a mild bitterness, not to mention the irresistible flavour and aroma to this tea-time snack. The flavour blooms in hot oil, as does the flavour of the ajwain or carom seeds and black pepper, both of which are good digestive spices, making the deep-fried snack easier on the stomach than it might otherwise be. The fork-pricking also helps in evenly frying and prevents the mathri from puffing up, contributing to crunchy results that keep for several days.