Introduction
Mathri is a beloved savory snack from India, known for its flaky texture and delightful flavor. Traditionally made during festivals like Diwali, these crispy treats are perfect for munching on throughout the day or serving to guests. Their versatility allows them to be enjoyed with various accompaniments, making them a staple in many households.Detailed Ingredients with Measures
2 cups whole wheat flour 2 teaspoons carom (ajwain) seeds 1½ teaspoons kasuri methi (dried fenugreek leaves), optional 1½ teaspoons freshly ground black pepper, optional 1 teaspoon fine salt 4 tablespoons ghee, melted ½ cup warm water 2 cups neutral oil, for fryingPrep Time
30 to 45 minutes for resting the dough.Cook Time
About 3 to 5 minutes per batch for frying.Total Time
Approximately 1 hour including prep and cook time.Yield
Approximately 20 mathris. To prepare mathris, start by combining the whole wheat flour, carom seeds, and optional ingredients in a large bowl. Mix in melted ghee until the mixture resembles coarse crumbs. Gradually add warm water to form a stiff dough and let it rest. Divide the dough into small portions, shaping each into a disc and pricking with a fork. Fry the mathris in hot oil until golden brown, then drain and cool. Store in an airtight container for snacking on for up to ten days. Enjoy your mathris with hot tea or mango pickle for a delightful treat!Detailed Directions and Instructions
Combine Dry Ingredients
In a large bowl, mix together the whole wheat flour, carom seeds, kasuri methi (if using), black pepper (if using), and salt.Incorporate Ghee
Add the melted ghee to the dry mixture. Mix well until the mixture resembles coarse crumbs.Form the Dough
Gradually add warm water, a tablespoon at a time, mixing continuously until a stiff dough forms. The dough should be firm and not smooth; visible cracks are normal.Rest the Dough
Cover the dough and let it rest for 30 to 45 minutes.Shape the Mathris
Divide the dough into small portions (about 1 tablespoon each). Roll each portion into a ball, then flatten it into a disc approximately ½ centimeter thick. Prick each disc a few times with a fork to prevent puffing during frying.Fry the Mathris
Heat the neutral oil in a wok or deep pan to 300°F to 325°F. Fry the mathris in batches, flipping occasionally, until they turn golden brown and are evenly cooked on both sides, about 3 to 5 minutes per batch.Drain and Cool
Remove the fried mathris using a slotted spoon and place them on paper towels to drain excess oil.Notes
Storage
Once cooled, store the mathris in an airtight container. They will remain fresh for 1 week to 10 days.Serving Suggestion
Enjoy your homemade mathris with a cup of hot tea or alongside mango pickle for an authentic experience.Cook techniques
Mixing Dry Ingredients
In this step, it’s important to ensure the spices and salt are evenly distributed throughout the flour to enhance the flavor of the mathris.Incorporating Ghee
When adding melted ghee to the flour mixture, mix until the texture resembles coarse crumbs. This helps achieve the flaky texture characteristic of mathris.Forming the Dough
Gradually adding warm water while mixing helps create a stiff dough. Aim for a firm dough with visible cracks, as a very smooth dough may lead to less flaky mathris.Resting the Dough
Allowing the dough to rest for 30 to 45 minutes helps to relax the gluten, making it easier to roll out the mathris without them shrinking back.Shaping the Mathris
When shaping, rolling the portion into a ball and then flattening it helps maintain an even thickness, ensuring even cooking. Pricking with a fork prevents puffing.Frying the Mathris
Maintain the oil temperature between 300°F to 325°F for optimal frying. Cooking in batches allows for better control over the frying process and prevents overcrowding.Draining and Cooling
Using a slotted spoon helps remove excess oil while placing the mathris on paper towels allows them to cool and firm up, contributing to their texture.FAQ
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour, but the texture and nutritional value will differ. Whole wheat flour offers a more authentic flavor and crunch.What can I serve with mathris?
Mathris can be enjoyed with various accompaniments like hot tea, mango pickle, or yogurt-based dips.How long do the mathris stay fresh?
When stored in an airtight container, mathris can remain fresh for about 1 week to 10 days.Can I bake mathris instead of frying them?
Yes, baking is an alternative, but the texture and flavor will differ from the traditional fried version. Brush them with ghee before baking for better results.What should I do if my dough is too sticky?
If the dough is too sticky, add a little more flour, a teaspoon at a time, until you achieve the right consistency.Conclusion
The homemade mathris are a delightful savory snack that captures the essence of Indian festivals. Their flaky texture and aromatic spices make them a perfect treat with tea or as a savory side with meals. Enjoying these crunchy delights is a wonderful way to celebrate and indulge in traditional culinary experiences.More recipes suggestions and combination
Spicy Mathri
Add red chili powder and a pinch of hing (asafoetida) to the dough for an extra kick of spice.Herbed Mathri
Incorporate fresh herbs like chopped coriander or mint into the dough for a refreshing flavor twist.Cheese Mathri
Mixed grated cheese into the dough for an indulgent, cheesy version that pairs beautifully with tea.Ajwain Mathri
Highlight the carom seeds by doubling the quantity for a more pronounced flavor that’s perfect for digestion.Sweet Mathri
Try adding a tablespoon of sugar and a hint of cardamom to the dough for a sweeter version ideal for snacks or tea time.Stuffed Mathri
Experiment by stuffing the mathris with spiced mashed potatoes or paneer before frying for a delicious twist.Vegetable Mathri
Blend finely grated vegetables like carrots or palak into the dough for a nutritious version packed with flavor.
