Friday, October 13, 2017

Mathri Recipe | How to make Mathri | Diwali Snacks

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mathri
Mathri recipe with step by step photos.Mathri is a crispy cracker which is one of the most common snacks in North India.Mathris are thick,crisp,flaky and yet soft to bite kind of crackers which pairs perfectly with tea or coffee.It is usually served with spicy pickles/achar as the mathris are usually not spicy.
mathri
Mathris are simple to make but if you do not prepare it carefully you will end up with a soft mathri.The consistency of the dough and the frying process are the key things to follow while making mathri.I have highlighted few pointers in the recipe to get perfect mathri.Always fry the mathri on low-medium flame until they turn light golden brown, though it takes time you need to follow these steps else you will end up having soft mathri.
mathri
As Diwali is nearing by try out this simple mathri recipe for your friends and family members.If you are scared to prepare any murukku/sev recipe then this mathri recipe is perfect as it is very simple and similar to puri preparation process.
mathri
Check out other Diwali savouries in my blog here:
Mathri Recipe:
yields 15 crackers
Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins
Cuisine: North Indian | Category: Snacks

Ingredients:
1 cup All purpose flour
2 tbsp Sooji
2 tbsp Oil
1/2 tsp Carom seeds(ajwain) or cumin seeds
1/2 tsp Black pepper,coarsely ground
Salt,to taste
1/3 cup warm Water,as needed
Oil,to deep fry

Method:

  • In a bowl mix flour,sooji,carom seeds,crushed black pepper,oil and salt and mix nicely.
  • Add warm water to it and mix it to a tight dough and keep it aside covered for 15-20 mins.
  • Pinch small gooseberry sized balls out of it and flatten them with a rolling pin to a 2 inch circular disc of 1/2 cm thickness.Prick them with a fork to avoid them puffing up in the oil.
  • Heat oil in a thick kadai for deep frying.
  • Once the oil is hot check the heat by adding a small ball in it,if it comes up immediately then the oil is hot enough.Add few 5-6 mathris and deep fry them on low-medium flame until they turn crisp and light golden brown on both the sides.Always make sure that the mathris are covered with enough oil.
  • Remove with a slotted spoon and drain in the colander or kitchen napkin.
  • Once it is cooled completely store them in an air tight container.
Serve them with a spicy pickle for a tea time snack.

Notes:
  1. You can add cumin seeds instead of carom seeds in the recipe,it gives a different flavor.
  2. Use warm water and knead it into a tight dough.
  3. Always fry them on low-medium flame until they turn light golden brown else if you fry them in hot oil they will be soft inside.
  4. They can be stored until 3-4 weeks if stored in an airtight container.
mathri

2 comments:

Lallie Pillay said...

Hi Prathy

These are so devine and yummy
Easy to follow

Thank you for sharing!

Regards
Lallie

SARADA DEVI said...

WOW! VERY NICE AND TASTY RECIPE IS EXPLAINED TO PREPARE AN EASY EFFICIENT WAY WITH VERY NICE IMAGES

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