Mathri is a Rajasthani Snack. These are made from all purpose flour , rolled in the shape of discs and then shaped into triangles and deep fried. Fried mathris are tossed in dry herbs and spices. They taste fantastic with masala chai. They are crispy, crunchy and flaky. Highly addictive... will keep you munching on and on and on :)
Inspiration for this recipe is from 'YUMLICIOUS'. Yesterday she posted the pictures of mathri on one of the FB groups. They looked totally divine and perfect for tea time snack. I never had / made mathri and this is the first time ever I tasted it. Thanks to YUMLICIOUS for the wonderful recipe and explaining it so well with step by step instructions and pictures. It was easy to follow the pictorial instructions to shape them.
Recipe Source : http://www.yumlicious.in/2014/05/pudina-flavoured-tikoni-paratdaar.html
2. Sprinkle water and knead the dough into a ball
3. Divide the dough into 30 mini balls
4. Take one mini ball and Roll that ball into a thin circular discs. It is important to roll it as thin as possible for the mathri to get cooked evenly while deep frying. My mathris were not crispy in the center of the disc. Then I was told by the recipe owner that I need to roll it to paper thin
5. Apply ghee on the top of disc
6. Using a fork prick tiny holes on the top of the disc
7. Now fold the disc into a semi circle
8. Fold again into triangle
9. Pinch the edges of the triangle so that they don't open up while deep frying
10. Set aside on a plate
11. Follow steps from 4 to 10 for the remaining mini balls and complete making mathris. Now they are ready to deep fry
12. In a wok / pan, heat oil for deep frying
13. Add shaped mathris 5 at a time in the hot oil and fry on 'MEDIUM' flame. It is important to fry in medium flame. If you fry in low flame they will absorb plenty of oil.
14. Fry until they are golden, remove from oil and drain them on paper towel
15. Now sprinkle the spice mix we prepared all over the mathris while they are hot and gently toss them
16. Continue frying rest of the mathris in batches of 5 to 6 and sprinkle herb mix immediately they are out of oil
17. Serve with hot masala chai / tea
Inspiration for this recipe is from 'YUMLICIOUS'. Yesterday she posted the pictures of mathri on one of the FB groups. They looked totally divine and perfect for tea time snack. I never had / made mathri and this is the first time ever I tasted it. Thanks to YUMLICIOUS for the wonderful recipe and explaining it so well with step by step instructions and pictures. It was easy to follow the pictorial instructions to shape them.
Recipe Source : http://www.yumlicious.in/2014/05/pudina-flavoured-tikoni-paratdaar.html
Ingredients
- 1 Cup All purpose flour / maida
- 1 Teaspoon Vegetable Oil
- 1/2 Teaspoon Carom Seeds / Ajwain
- 1/4 Teaspoon Salt
- tap water for kneading
- 1 Teaspoon Ghee / clarified butter to shape them
- Oil for Deep frying
Herbs and Spices to sprinkle on the fried mathri
- 1/2 Teaspoon Black Salt / Kala Namak
- 1/4 Teaspoon Red Chilli powder
- 1/4 Teaspoon Chaat masala
- 1/4 Teaspoon Black Pepper
- a pinch of Garam Masala
- 1 Teaspoon dried thyme
- 1 Teaspoon dried rosemary ( original recipe uses dry pudina powder. I did not have pudina powder and hence replaced it with thyme and rosemary )
Mix all the ingredients listed above in a bowl and set aside
Directions
1. In a mixing bowl, add all purpose flour, oil, carom seeds , 1/4 teaspoon salt and mix gently using a spoon2. Sprinkle water and knead the dough into a ball
3. Divide the dough into 30 mini balls
4. Take one mini ball and Roll that ball into a thin circular discs. It is important to roll it as thin as possible for the mathri to get cooked evenly while deep frying. My mathris were not crispy in the center of the disc. Then I was told by the recipe owner that I need to roll it to paper thin
5. Apply ghee on the top of disc
6. Using a fork prick tiny holes on the top of the disc
7. Now fold the disc into a semi circle
8. Fold again into triangle
9. Pinch the edges of the triangle so that they don't open up while deep frying
10. Set aside on a plate
11. Follow steps from 4 to 10 for the remaining mini balls and complete making mathris. Now they are ready to deep fry
12. In a wok / pan, heat oil for deep frying
13. Add shaped mathris 5 at a time in the hot oil and fry on 'MEDIUM' flame. It is important to fry in medium flame. If you fry in low flame they will absorb plenty of oil.
14. Fry until they are golden, remove from oil and drain them on paper towel
15. Now sprinkle the spice mix we prepared all over the mathris while they are hot and gently toss them
16. Continue frying rest of the mathris in batches of 5 to 6 and sprinkle herb mix immediately they are out of oil
17. Serve with hot masala chai / tea
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