Mathri is a popular savory snack in India, especially during festivals and special occasions. It's a crispy, flaky pastry that's perfect for munching. A step-by-step guide on how to make mathri:
Ingredients:
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 1/4 cup ghee (clarified butter)
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon cumin seeds (jeera)
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking soda
- Salt to taste
- Water (for kneading the dough)
- Vegetable oil (for deep frying)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, cumin seeds, black pepper, baking soda, and salt.
- Heat the ghee until it's melted and warm but not too hot. Pour the warm ghee into the dry ingredients.
- Using your fingers, mix the ghee into the flour mixture to form a crumbly texture.
- Gradually add water, a little at a time, and knead the mixture into a stiff, smooth dough. The dough should not be too soft.
2. Rest the Dough:
- Cover the dough with a clean cloth and let it rest for about 30 minutes.
3. Divide the Dough:
- After resting, divide the dough into small, equal-sized portions.
4. Roll the Mathri:
- Take one portion of the dough and roll it between your palms to form a smooth ball. Then, flatten it slightly.
- Use a rolling pin to roll out the dough into a small disc, about 2-3 inches in diameter. The thickness should be around 1/8 to 1/4 inch.
5. Shape the Mathri:
- Prick the rolled-out dough with a fork to prevent puffing during frying.
- You can leave it as a simple round shape, or you can make a crisscross pattern on the surface using the tines of a fork.
6. Repeat:
- Repeat the rolling and shaping process with the remaining portions of dough.
7. Heat the Oil:
- Heat vegetable oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
8. Fry the Mathri:
- Carefully slide a few mathri into the hot oil and fry them until they turn golden brown and become crispy. This usually takes about 3-5 minutes.
9. Drain and Cool:
- Use a slotted spoon to remove the fried mathri from the oil and place them on paper towels to drain excess oil.
10. Storing:
- Once the mathri has cooled completely, store them in an airtight container. They can stay fresh for several weeks.
Mathri is a delightful snack that pairs well with chai (tea) and is perfect for festivals, special occasions, or whenever you're craving a savory, crispy treat.