Mathri
A delicious, crunchy and flaky tea-time snack made from refined wheat flour and a few select spices.
Equipment
- Mixing bowl
- Mortar and Pestle/Mixer
- Pan for frying
- Slotted Spoon
Ingredients
- 4 Cups Refined flour
- 8 tbsp Oil (for the dough)
- Oil for frying
- 3 tsp Salt
- 1 Cup Kasuri Methi
- 2 tsp Carom Seeds
- 2 tsp Crushed Black Peppercorns
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 2 tbsp Coarsely Ground Coriander Seeds
- Water for kneading
Instructions
- Start by mixing all the dry ingredients - flour, salt, dry fenugreek leaves, coriander seeds, carom seeds, black pepper, baking powder, and baking soda.
- Now, add oil and rub it all together, using both hands, till the mixture resembles bread crumbs.
- Add water and knead it into a semi-soft dough. Do not overwork the dough.
- Take small portions of the dough, round them roughly into small balls, and flatten them.
- Heat oil for deep frying. On medium heat, fry the mathris till they are light brown.
- Now, take them out and allow them to cool before storing them in an airtight container.