METHI MATHARI

Mathri is a popular snack in North India and there are many versionds of making mathri.This recipe is for Punjabi style mathri which is flaky and is spiced with ajwain [carom seeds], black pepper powder [kaali mirch ], kasuri methi [dry fenugreek leaves] and cumin seeds. You can use these spiced flour crackers with tea , as a teatime snack. Once made in bulk you can store them in an air tight container and enjoy it for the next few weeks. So the shelf life is long. The trick to get perfect not so hard and not so soft melt in the mouth crispy texture of methi mathri lies in the ingredients that goes into preparation of its dough and how it’s deep fried.  I have made fried ones which is definitely better, but you can also bake them which is also good for health conscious people as a low calorie option. You can make them in a circular or triangle shape as per your cooking skills and preference and enjoy it with tea, coffee or just simple assortment of sweet, sour and hot chutney as a snack. Make this super crispy and salty snack at home which is super easy and quick. 

INGREDIENTS:

250 gms Maida

125 gms Wheat flour

100 gms Ghee [vanaspati ghee/ dalda]

Salt to taste

1 teaspoon Crushed Cumin

2 teaspoon Kasoori Methi

1 teaspoon Red Chilli Powder

1 teaspoon Seasame Seeds

1/8 teaspoon Turmeric Powder

1 teaspoon Crushed Black pepper

For sprinkle masala:

1 teaspoon Salt

¼ teaspoon Rock Salt

1 tablespoon Sugar Powder

1/8 teaspoon Red Chilli Powder

Oil for frying

METHOD:

STEP 1 - Put all the dry ingredients in a bowl  

and give a nice stir with a spoon and make a well in it.

STEP 2 – Add melted vanaspati  ghee in it

and mix the mixture using your fingers until the mixture turns crumbly.

STEP 3 - Knead a tight dough. Add little water if needed.

The dough should be harder than paratha dough.

STEP 4 -  Take a portion from the dough and roll thin chapatti with the help of rolling pin [belan]

. No need to make perfect round shaped chapatti and cut its sides.

STEP 5 – Using a fork prick on the chapatti which helps to prevent puffing fyring deep frying.

STEP 6 – Cut them vertically and horizontally in to small strips.

STEP 7 – Heat oil in wide frying pan.

STEP 8 - Fry them  medium flame till light brown .

STEP 9 - Keep them on absorbent paper to drain excess oil from it. Repeat the same with the rest of the dough. 

STEP 10 – Mix all the ingredients for sprinkle and sprinkle masala powder on the ready matharis and mix well.

Your crunchy snack is ready to serve.

Serve them with a hot cup of tea or coffee for breakfast or as evening teatime snack.

NOTE: Size and shape of mathari depends upon you. Give shape of your liking.

Be patient while frying as it takes more time for frying. Fry them on low heat. If you deep fry them on high flame then it will turn golden brown immediately but may remain uncooked from inside.

Do not over crowd while deep frying to allow them cook evenly.

You can make variations by adding cumin seeds, sesame seeds and carom seeds.