Mathri is a classic North Indian snack, particularly popular in the states of Rajasthan and Punjab. These deep fried mathris or biscuits are very crisp and flaky and are flavoured with a choice of spices. This is a everytime everywhere kind of snack but usally served as a time time snack,breakfast and great as a travel food,you need some pickle or a cup of tea to have with this savoury treat.
I made these yesterday for Karwa chouth celebration and will make next batch for Diwali. This is a must during any celebration and festival as this is a snack which is enjoyed by everyone and had a long shelf life.
INGREDIENTS-
- Refined flour (maida)-2 cup
- Wheat flour(atta)-1/2 cup
- Dried pomegranate seeds-1 tbsp
- Caram seeds (ajwain)-1tsp
- Cumin seeds-1 tsp
- Coriander seeds-1 tbs
- Pepper corns-1 tbsp
- Asafoetida-1/4 tsp
- Cooking oil or Ghee-5 tbsp
- Salt-1 tsp
PROCEDURE-
- Sieve together refined flour,wheat flour and salt(A)
- Coarsly crush pomegranate seeds, pepper corns and coriander seeds.
- Take a big bowl and add refined flour mix(A), coriander seeds, pomegranate seeds, pepper corns,asafoetida, cumin and carom seeds.
- Mix all together and then add hot cooking oil or ghee and rub well
- Now add just enough water and make a stiff dough.
- Cover and rest for 15 minutes.
- Knead it slightly and make small balls from the dough.
- Roll the balls into medium thick discs and prick them with a fork all around,so they will not puff up while frying.
- Heat oil in a deep pan and fry mathris in batches on low heat.(first add them on medium heat and after few seconds lower the flame)don't overcrowd the pan.
- Fry till they become golden in colour,drain on a paper napkin when done.
- Store when cooled completely.
1-The dough should be stiff like pooris other wise you will not get crisp mathris.
2-Don't fry them on high heat otherwise they may become golden from out side but remain uncooked from inside and become soft after some time.
3-You can make these with just salt,cumin and carom seed,if you don't want to add all the spices listed.
4- For a easier version-roll the dough into a big medium thick chapati and cut with a round or any shape or size of cookie cutter .
5-You can also bake them on 180 C -350 F for approx 20 minutes if you want to avoid deep frying.