Are you a tea lover or a fab of coffee? I am a genuine tea lover and when it comes to tea, I like snacks with it (normally). One of my tea companion is Mathri. So what is mathri? Its like flaky spiced flour cracker. The crunchy it gets, better it tastes.
Crispy Mathri Recipe | YourFoodFantasy.com
My this recipe of from Punjabi style mathri (Mathri originated from Rajasthan area of India). The concept of this mathri probably would have originated from the fact that this case be preserved for long duration in jars for long duration. This one is a great snack (if you are not counting calories).
You can make these mathris by frying or baking. My recipe talks about fried version, as I personally find fried ones more tasty.
There are numerous confectionary houses which make and sell it, but best I have found is from Haldiram, and I believe this recipe of mine yields similar mathri, but rather fresh variant 🙂
The success of these mathri is in the dough and how these are fried. These needs to be thoroughly fried on low heat for that crunchy flavour.
Mathri Recipe | YourFoodFantasy.com
If you are looking for more such savouries, do try my following recipes:
Some people eat mathris with Pickles too. You try out and see what suits your tastebuds 🙂
I usually make these mathris when going on holidays or near Diwali or Holi, and then these becomes invariably part of my tea time snack.
Let’s get to the detailed quick and easy to make recipe of Mathri now.
Mathri – Haldiram Style
- 2 Cup All Purpose Flour/ Maida
- 4 Tablespoon Semolina (Sooji)
- 1/4 Cup Oil
- 1/2 Teaspoon Salt
- 1/3 Teaspoon Fenugreek Leaves / Kasuri Methi
- 1/3 Teaspoon Carom Seeds
- Oil For Deep Frying
- 1 Teaspoon Chaat Masala Optional
- In a mixing bowl, take all the ingredients and knead it to a semi soft dough with the help of lukewarm water. We don’t need it to be a smooth dough, idea is to get all the ingredients together in the form of dough. Cover with moist kitchen towel and let the dough rest for 20-25 minutes.
- Make equal size small balls of this dough, smooth it and with your palms try to give a small patties shape. You can roll it with a rolling pin as well. Be careful to not make it thin.
- Heat the oil and deep fry them on low medium heat till they are golden brown. Take them out on a kitchen towel and let these mathri cool.
- Sprinkle little chaat masala if you wish and serve with your favourite hot drink.
- Don’t over knead the dough.
- Always fry them on low medium heat.
- To give them extra taste, just sprinkle one teaspoon of chat masala over them and mix well.