Ingredients
Instructions
Nutrition
Mathri
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Introduction for Mathri!!!!! Tough enough... 😆 Actually Mathri required no introduction … Mathri is a signature Indian flattened spicy cracker mostly served with Tea / Coffee ….
Though available easily in Indian grocery stores but I love to prepare them at home especially during Bijaya Dashami , Diwali, Holi or in other auspicious occasions or sometimes in no occasions as Husband man loves Mathris a lot along with his tea ! Even my little one loves to chew Mathri!! So I take no risk to purchase from market but prefer to make those at home ….
Take Maida / all Purpose Flour in a big bowl along with salt and baking powder and mix them well.
Combine Carom Seed, dry fenugreek leaves, cumin seed and crushed black pepper to the flour mixture.
Now melt 2 tbsp. Ghee and 3 tbsp. vegetable oil in a pan and add the ghee-oil mixture to the flour.
Knead the flour until you get a sand like mixture.
Take around ¼th cup of water in a cup and start adding very little water to the flour mixture to get a tight but not sticky dough.
Cover the dough and give it a rest of 30 minutes or so.
Now divide the dough into 20 small balls.
Take one flour ball and roll it out with the help of a rolling pin into a 1.5’ thick disk.
Take a fork and prick in the disk all around the disk.
Following the process mentioned prepare Mathris using rest of the dough.
Heat sufficient oil in a deep bottom pan for deep frying Mathri.
Fry 4-5 Mathri at a time (number can be increased or decreased based on the radius of the pan) in medium flame for around 7-8 minutes till the turn golden brown in colour and crispy in texture.
Following the process fry remaining Mathri!
Mathri can be stored in airtight container for around 10 days , however , in my place I don't need to store them thanks to the husband man!
Serving: 20Mathri
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