Mathri are an all time favorite snack item with evening tea. Accompanied with hari and meethi chutney they are a tasty snack for satisfying sudden hunger pangs. Learn how to make this delicious mathri with step by step photos and detailed recipe given below:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Recipe Yield: 6
- All purpose flour (maida) - 250 gms
- Desi ghee or Refined oil for moin the maida and frying
- Salt to taste
- Carom Seeds (ajwain) - 1 tea spoon
- Onion Seeds (mungrel or kalonji) - 1 tea spoon
- In a big plate take some all purpose flour (maida) for prepraring its dough.
- Add carom seeds (ajwain), onion seeds (mungrel or kalonji) and salt to taste in the maida. Mix all the ingredients well with hands.
- Now add refined oil to the maida mixture and start mixing with hands. Add enough oil so that the maida mixture begins to bind. (Approximately 100 gms of oil is required to moin 250 gms of all purpose flour (maida))
- Now add a little water to the mixture and start forming a tough dough. (Remember the dough prepared should not be soft otherwise the mathri prepared from it will begin to inflate/swell like poori while frying)
- Cover the dough prepared and keep it to rest for 5 minutes.
- Now prepare small balls of the dough and roll them into small pedas or tikkis (as shown in the image below).
- Use a knife or fork to put cut marks at the sides (as shown in the image below) to prevent the mathri from swelling like poori while frying.
- Heat some oil in a kadhai. Lower the flame when the oil is completely heated.
- Now put the mathris prepared in the above steps into the kadhai carefully for frying.
- Fry the mathri till they turn golden red on medium flame. (Fry on medium flame so that the mathri are cooked till the core)
- Now serve the mathri hot with any chutney. Or you can also store the mathri in an airtight container when they cool to room temperature and serve later with tea.
(You can also make mathri of long rectangular shapes, by rolling a big ball of maida dough into a flat round chapati. Then cut long rectangular mathri pieces out of it using a knife as shown in the image below. Deep fry the mathri till they turn golden red and serve)