Mathri is a popular North Indian crispy, savory snack made from a dough of all-purpose flour, semolina, and spices like carom seeds and black peppercorns. The dough is shaped into small discs, pricked to prevent puffing, and then deep-fried until golden brown and crunchy. It’s a perfect accompaniment to tea or enjoyed as a standalone crispy treat.
Here’s a detailed recipe to make mathri at home:
Ingredients:
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 1/4 cup ghee or oil (for dough)
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon crushed black peppercorns (optional)
- 1 teaspoon salt (adjust to taste)
- Water, as needed (for kneading)
- Oil, for frying
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine the all-purpose flour, semolina, carom seeds, crushed black peppercorns (if using), and salt.
- Add ghee or oil to the dry ingredients and mix well using your fingers, until the mixture resembles breadcrumbs.
- Knead the Dough:
- Slowly add water, little by little, and knead the mixture into a firm and smooth dough. The dough should not be too soft or too hard. Cover the dough and let it rest for about 15-20 minutes.
- Divide and Shape:
- After resting, divide the dough into small lemon-sized balls. Take one ball and roll it between your palms to make it smooth.
- Flatten the ball slightly and roll it out into a small circle or oval shape, about 1/8 to 1/4 inch thick. You can use a rolling pin and dust the surface lightly with flour to prevent sticking.
- Prepare Mathri:
- Prick the rolled dough with a fork or a toothpick to prevent puffing while frying. You can also create small cuts or designs on the surface with a knife for decoration.
- Repeat this process with the remaining dough balls.
- Fry Mathri:
- Heat oil in a deep pan or kadai over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface without changing color too quickly.
- Carefully slide in the prepared mathri, a few at a time, without overcrowding the pan.
- Fry them on medium-low heat, flipping occasionally, until they turn golden brown and crispy on both sides. It should take around 6-8 minutes for each batch.
- Drain and Cool:
- Once done, remove the fried mathris using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Allow them to cool completely before storing.
- Storage:
- Once cooled, store the mathris in an airtight container at room temperature. They stay fresh for a couple of weeks.
Enjoy your homemade mathris as a delightful snack alongside your favorite beverage!
