Mathri Recipe: Mathri is a North Indian crispy cracker enjoyed during festivals like Diwali and Karwa Chauth. Achieving the perfect melt-in-the-mouth crispy texture of methi mathri depends on the ingredients used in the dough and the frying technique. The firm dough made with semolina, all-purpose flour, carom seeds, black peppercorns, and ghee is crucial for its taste and texture, while Kasuri methi adds a delightful Punjabi flavor. Shape the mathris into circles or triangles according to your preference and culinary skills, and savor them with tea, coffee, or a variety of chutneys as a snack. With step-by-step photos, tips, variations, and serving ideas provided in this recipe, making this salty and crispy snack at home is incredibly easy.
Mathri Recipe Ingredients:
- 1 cup All-Purpose Flour
- 1/4 cup Semolina (sooji or rava)
- 1/2 teaspoon Carom Seeds (ajwain)
- 1 tbsp 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 Salt, or to taste
- 1/3 cup + 1/2 tablespoon Water
Mathri Recipe Directions:
- In a bowl, combine all-purpose flour, semolina, carom seeds, kasuri methi, black peppercorns, 3 tablespoons ghee, and 1/2 teaspoon salt.
- Mix the ingredients together using your fingers until the mixture becomes crumbly.
- Gradually add water (1-2 tablespoons at a time, totaling approximately 1/3 cup) and knead into a firm dough. The dough should be firmer than paratha dough. It’s not necessary to knead the dough until smooth; add 1-2 teaspoons more water if needed.
- Cover the dough with a muslin cloth and let it rest for 15-20 minutes. Knead the dough again for a minute and divide it into 24-26 equal portions. Flatten each portion slightly with your palm.
- Roll out each portion into a round flat surface with a thickness of about 1/2 inch and a diameter of 2-3 inches using a rolling pin. Make 8-10 pricks on each mathri using a fork.
- Heat oil in a heavy-bottomed frying pan over medium heat. Fry 4-5 rolled circles at a time over low heat until both sides turn golden brown and crisp, about 5-7 minutes in total. Drain excess oil using a slotted spoon and transfer the mathris to a plate lined with kitchen tissue.
- Fry the remaining flattened circles in the same manner. Allow the mathris to cool at room temperature before storing them in an airtight container. Consume within 10-15 days.
Mathri Recipe Tips and Variations:
- To make triangular mathris, roll each portion of dough into a 4-5 inch diameter circle, then fold it on one side and fold again on the other side.
- Fry the mathris patiently over low heat to ensure even cooking and crispiness.
- Avoid overcrowding the frying pan to allow the mathris to cook evenly.
- Ensure that the dough is not too soft; otherwise, the mathris won’t turn crispy.
- For variation, you can replace kasuri methi and carom seeds with 1/2 teaspoon each of cumin seeds and sesame seeds.
Taste: Salty and crunchy
Serving Ideas: Enjoy mathris with tea for breakfast .
Conclusion
Mathri Recipe, with their crispy texture and delightful flavor, are a popular snack enjoyed during festivals and gatherings. With the right ingredients and frying technique, you can easily prepare these savory treats at home. Experiment with different shapes, flavors, and serving accompaniments to elevate your mathri experience. Enjoy them with tea, coffee, or your favorite chutneys for a delicious snacking experience.
FAQs about Mathri Recipe
Can I use whole wheat flour instead of all-purpose flour for making mathris?
Yes, you can substitute whole wheat flour for all-purpose flour to make healthier mathris. However, the texture and taste may vary slightly.
How long can I store the prepared mathris?
Mathris can be stored in an airtight container at room temperature for up to 10-15 days. Ensure they are completely cooled before storing to maintain crispiness.
Can I skip adding kasuri methi to the dough?
While kasuri methi adds a distinctive flavor to mathris, you can omit it if you prefer. You may also experiment with other herbs or spices for variation.
What is the ideal frying temperature for cooking mathris?
It’s essential to fry mathris over low to medium heat to ensure they cook evenly and attain a crispy texture. Frying over high heat may result in uneven cooking and burnt mathris.
Can I make mathris in advance for festivals or special occasions?
Yes, you can prepare mathris in advance and store them in an airtight container. They make an excellent snack option for festivals and special occasions.
