Crispy Mathari Recipe | Tea Time Snack
Crispy andflaky homemade Mathari made with all-purpose flour, ghee, cumin, carom seeds,fennel, coriander, Kasuri methi, and black pepper. This classic Indian snack isperfect with tea and ideal for festivals like Diwali.
Ingredients
- 2 cup All purpose flour
- 1/3 cup Ghee
- 1 tsp Cumin seeds
- 1 tsp Carom seeds
- 1 tsp Fennel seeds
- 1 tbsp Coriander seeds ( lightly crushed)
- 3 tbsp Dried fenugreek leaves
- 1/2 tsp freshlycrushed black pepper
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- Water as required
- Oil for deep fry
Instructions
- Firslty, add sifted all-purpose flour to a large mixing bowl.
- Next add cumin seeds, crushed coriander seeds, fennel seeds, carom seeds, crushed black pepper, Kasuri methi, salt, baking soda, and baking powder.
- Now mix all the dry ingredients thoroughly.
- Then add ⅓cup ghee and rub it thoroughly into the flour until every part of the flour iscoated..
- Test the moyan by pressing a handful of the mixture in your palm. It should hold its shape.
- Gradually add water and knead into a firm, semi-soft dough. Do not make the dough too soft.
- Cover and rest the dough for 20 minutes.
- After 20 minutes, knead the dough again for a few minutes.
- Roll the dough into a thick log and cut it into small, equal-sized portions.
- Roll each portion into a ball and gently flatten it. Prick each Mathari several times with a fork.
- Heat oil in adeep kadai over medium-low to medium heat.
- Now carefully add the Matharis to the moderately hot oil. Fry slowly over medium heat, turning occasionally, until golden brown and crisp on all sides.
- Remove with aslotted spoon and drain on kitchen paper. Allow the Matharis to cool completely before storing them in an airtight container.
- Store completely cooled Mathari in an airtight container at room temperature in acool, dry place for up to 2 months..
Video
Notes
- The correct moyan is essential for crispy, flaky Mathari.
- Do not add too much water while kneading.
- Fry over moderate heat rather than high heat.
- Make sure the Matharis are completely cool before storing.
- Ghee can be replaced with oil or vanaspati if desired.