Mathri Recipe (Mathiya)
Mathri is a crunchy deep fried snack that you will find in many North Indian houses, mostly during festivals and family get togethers. It is made using maida with basic spices and some fat added into the dough which gives that flaky and crisp bite. This has a mild flavor because of dried methi leaves and it taste little peppery with balanced salt, perfect to munch with tea.
Servings40 small mathris
Ingredients
- 1 cup plain white flour / maida
- ½ teaspoon ajwain
- ½ teaspoon jeera
- ¼ teaspoon pepper
- 1 teaspoon dried kasoori methi
- 2 tablespoon ghee
- salt to taste
- oil to deep fry
Instructions
- In a mixing bowl take white flour, add ajwain, jeera, salt, pepper powder, dried methi and ghee.
- First mix well with your fingers. Add water little by little to form a smooth dough.
- Set aside for 15 minutes. Now pinch and divide the dough into small equal potions.
- Place each portion on your palms to make a ball first. Then slightly flatten it, it should not be very thin. Don't worry if it doesn't form a perfect circle, that's how a mathri should be.
- Then prick with a fork on both the sides. Like wise finish off the entire dough.
- Heat oil in pan, don't heat it smoking hot. When you put a pinch of dough in heated oil it should slowly come up, that's the right temperature. Add 3-4 mathris.
- Cook in low flame, flip and cook.
- Cook till golden. Drain in tissue paper and store in a clean dry container. Enjoy Mathri!
Notes
- Dough consistency – I keep the dough tight and firm, not soft like chapati dough. I usually add water little by little so you can control this part easily.
- Resting – I usually rest the dough for some time before shaping. This help in easy rolling and also give better texture to the final mathri.
- Thickness – I don’t roll the mathri very thin, it should be slightly thick. Thin ones will turn hard instead of flaky.
- Pricking the dough – I prick both sides with fork, this avoids puffing while frying. I never skip this step.
- Frying temperature – Always fry in low flame, patience is the key here. High flame will brown fast but inside stays uncooked.
Nutrition Facts
Mathri Recipe (Mathiya)
Amount Per Serving (15 g)
Calories 18
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.2g
Cholesterol 2mg1%
Sodium 0.1mg0%
Potassium 4mg0%
Carbohydrates 2g1%
Fiber 0.1g0%
Sugar 0.01g0%
Protein 0.3g1%
Vitamin A 1IU0%
Vitamin C 0.01mg0%
Calcium 1mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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