Mathri /Mathari is a savoury, dry snack. It has a biscuit like texture. It originates from Rajasthan but other regional variations are also available. It has a long shelf life hence it is a very popular snack to carry while travelling.
It is generally made from wheat flour. But this recipe also has semolina and self-raising flour that makes mathri very scrumptious. Instead of rolling them as small discs, I have cut them into strips.
Ingredients
- Wheat flour ¼ cup
- Self raising flour ¼ cup
- Semolina ¼ cup
- Ghee 1 tablespoon
- Ajwain (Carom seeds) 1/8 teaspoon
- Chilli powder ¼ teaspoon
- Nigella seeds 1 teaspoon
- Salt ¼ teaspoon
- Water ¼ cup
Instructions
- In a bowl, mix all the dry ingredients. Mix well.
- In a small saucepan, heat ghee. Pour over the mixture.
- Carefully mix well as the ghee is hot. Then, slowly add water and make tight dough.
- Cover and keep aside at least for 30 minutes.
- Knead the dough and make small balls.
- Roll them into discs of medium thickness. Score all over the disc to avoid mathri strips from puffing.
- Then, cut into small strips using a knife or a cookie cutter.
- In a pan, heat oil on medium heat. Slowly, add the strips into oil and fry till they turn golden brown.
- Remove from oil and place on a paper towel to drain off excess oil.
- Once, they cool down to room temperature store them in an airtight container.
Comments
Please
sign in with Google
to leave a comment.