Masala Mathri or Matthi is an Indian style crispy and spicy fried cracker which is a very popular snack in the northern part of India. Any festival such as Diwali and Holi are incomplete without these Mathris.
Ingredients of Masala Mathri
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- 2 cups all purpose flour
- ½ cup whole wheat flour
- 3 tablespoons oil
- water
- 2 teaspoon carom seeds
- 2 teaspoon black peppercorns
- 2 teaspoon kasuri methi
- 1 teaspoon cumin seeds
- 1 pinch asafoetida
- 1 pinch baking soda
- salt as required
- oil as required, for deep frying
How to Make Masala Mathri
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First heat the ghee. Take the hot ghee and all-purpose flour, whole wheat flour, all the spices, dry fenugreek leaves, salt and baking soda in a mixing bowl.
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The whole mixture should resemble breadcrumbs.
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Add 2 tablespoons of water at a time and only mix the dough.
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When the whole mixture can be easily gathered together into a ball, cover and keep aside to rest for 30 mins.
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Heat oil for frying in a kadai.
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Simply roll them lightly in your palms to even them.
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Flatten each ball with a rolling pin to medium thickness.
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Prick each rolled dough with a fork.
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Fry them in medium hot oil turning over as needed until crisp and golden.
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Regulate the heat between medium-low to medium if required.
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Drain on kitchen paper towels and when cooled store them in an airtight box.
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Serve these flaky spiced punjabi mathri with ginger tea or masala tea as an evening snack.
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