Mathri is really a traditional North Indian style crispy cracker generally prepared and feasted upon during festivals like Diwali and Karwa Chauth. The secret to obtain the perfect not too hard and never so soft melt within the mouth crispy texture of methi mathri is based on the components which goes into preparation of their dough and just how it’s fried. The firm dough prepared with semolina, maida, carom seeds, black peppercorns and ghee is paramount to the taste and texture while Kasuri methi provides it with a pleasant Punjabi flavor. Allow it to be inside a circular or triangular shape per your cooking skills and preference and revel in it with tea, coffee or simply simple range of sweet, sour and hot chutneys like a snack. With this particular recipe’s step-by-step photos, tips and variations and serving ideas, causeing this to be salty and crispy snack in your own home is quite simple.
Preparation Time: ten minutes
Cooking: half an hour
Serves: 24 pieces
1 cup Maida (all-purpose flour)
1/4 cup Semolina (sooji or rava)
1/2 teaspoon Carom Seeds (ajwain)
1 teaspoon crushed Kasuri Methi (dried fenugreek leaves), optional
1/2 teaspoon crushed Black Peppercorns
3 tablespoons Ghee (clarified butter)
Oil or ghee, for deep frying
1/2 teaspoon in order to taste Salt
1/3 cup + 1/2 tablespoon Water
Take maida, semolina, carom seeds, kasuri methi, black peppercorns, 3-tablespoons ghee and 1/2 teaspoon salt inside a bowl.
Mix all ingredients together making use of your fingers until mixture turns crumbly.
Add water in small incremental steps (1-two tablespoons at any given time, total water quantity needed could be approximately. 1/3 cup) and knead it into firm dough. It ought to be harder than paratha dough. There is no need to knead the dough until fine surface. Add 1-2 teaspoons more water if needed.
Pay for it with muslin cloth and aside for 15-twenty minutes. Knead the dough again for any minute and divide it into 24-26 equal portions. Place each portion on moving board and slightly press it making use of your palm. Roll it into round flat working surface getting -inch thickness and approximately. 2-3 inches diameter using moving pin. You don't need to make perfect round formed flat puri.
Make 8-10 pricks onto it using fork (this helps prevent puffing during deep frying). Make flattened circles from remaining dough balls in the same manner.
Heat oil inside a heavy based fry pan over medium flame. When oil is medium hot, add 4-5 folded circles at any given time in to the herbal and lower flame to low. Deep fry on them low flame. When bottom surface turns light golden brown, switch it to another side and deep-fry until another side turns golden brown and crisp. It will require around 5-7 minutes total to deep fry each side. Lift them from oil using slotted spoon, drain excess oil and transfer on them to some plate. (If at all possible, spread kitchen tissue on plate before placing mathris onto it. This helps soak excess oil.)
Deep-fry remaining flattened circles in the same manner. Awesome them at 70 degrees and store methi ki mathari within an airtight container. Consume them within 10-15 days.
Tips and Variations:- To create triangular formed mathri, roll each part of dough into 4-5 " diameter circle shape, then fold it on single side and again fold it on another side. (See photos succumbed plain triangular formed paratha recipe .)
- Have patience while deep frying because mathri takes additional time to prepare as it must be fried over low heat. Should you deep fry over high flame it will turn golden brown immediately but might remain uncooked from the inside.
- Don't over crowd while deep frying to permit them prepare evenly.
- Make certain that dough isn't soft otherwise mathri won't turn crispy.
- Kasuri methi is added to own Punjabi touch for this crispy snack. You may also add 1/2 teaspoon cumin seeds and 1/2 teaspoon sesame seeds rather of kasuri methi and carom seeds for variation.
Taste: Salty and crunchy
Serving Ideas: Obtain tea within the breakfast or together with your favorite chutney being an evening snack.
Within this recipe, would you use fine sooji or coarse sooji? After I made plain mathri making use of your recipe, arrived on the scene excellent.
Thanks.
Response: Within this recipe, fine sooji can be used.
November 14, 2015 by Jasleen
Hii. I'm not sure what went wrong. However the dough was crumbly and all sorts of mathris broke while frying:( I trashed all of them. I had been afraid f kneading it an excessive amount of I suppose for this reason. Plz reply..
Response: Hi Jasleen, have you add water while binding the dough? I believe you've meadured the ingredints wrong. When the dough is crumbly, add water (1 tablespoon at any given time) and then try to knead the dough.
Jan 24, 2015 by Neetu Seth
Good recipe.I love it.
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March 07, 2014 by SITA SRINIVASAN
Your recipe arrived on the scene excellent. Salt and spices were perfect. Have you got the sweet version with this recipe?
Response: Hi Sita, thank you for using the recipe. We don't have sweet form of this mathri at this time, but we'll attempt to upload the recipe as quickly as possible.
Sep 11, 2014 by Sonali
Can One use fresh methi leaves rather of kasuri methi?
Response: Yes, you should use 3 tablespoons chopped fresh fenugreek leaves rather of dried fenugreek leaves (kasuri methi) .