Mathri Recipe

Womenscorner Desk
November 12, 2020

Ingredients :

- 10 Servings

- 1 cup all purpose flour

- 1 cup refined oil

- 1/4 teaspoon red chilli powder

- 1/2 teaspoon peppercorns

- water as required

- 2 tablespoon semolina

- 1 pinch asafoetida

- salt as required

- 1/2 teaspoon carom seeds

Method : Mathri, also called Matthi features a long time period which makes it a well-liked Indian snack. it's easy to organize if you recognize the proper balance of ingredients. to form this yummy snack recipe, take an outsized bowl and mix all-purpose flour, sooji, ajwain, red chilli powder, asafoetida and salt and blend well. If you're wondering why sooji is employed , it gives the matthi the specified crunchiness.

Now, add oil (about two to 3 tablespoons) and blend by rubbing between your thumb and fingers till everything is incorporated well. Adding oil at now is critical because it makes the Matthi, khasta or biscuity. once you have added within the oil, the dough mixture should appear as if bread crumbs and if you press it into your palm, it should close sort of a crumbly dough. Make a decent and stiff dough by adding little or no water at a time. Kneading well at now is extremely important. Adding an excessive amount of water will make it soft and somewhat like poori dough. Cover the dough with a skinny cloth and keep aside for about half-hour .

While the dough is resting, take peppercorns in mortar and pestle. Crush them just one occasion or twice. they ought to be crushed into half. Then, make small balls of the dough and flatten them together with your palm. Now take 3 pieces of peppercorns and arrange them on mathri. Using fork, prick everywhere the surface, flip it and prick other side also. Once you've got enough mathris rolled for one batch, heat the remaining oil for deep frying during a pan on low-medium heat. So while the primary batch is frying, roll the second batch.

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The temperature of the oil should be low to medium. Slide few mathris within the hot oil. During the frying process maintain the oil temperature by adjusting the heating system . Remove and drain excess oil. it's important to slow cook on low flame in order that the matthi is cooked till deep inside. After they are cooled completely, store in an airtight container and serve with a cup of hot tea. They taste magical with ketchup and achaar.