Mathri is the perhaps the oldest found dry snack of India. In the old days whenever someone was travelling, they will carry two things with them. One Mathri and two, Laddoo. Both can stay for months and provided convenient munching on the go.
|Preparation Time:||40 minutes|
|Servings:||15 – 20 pieces|
|Maida or All purpose flour||500 gm|
|Fine suji (semolina)||100 gm|
|Carom seeds (ajwain)||1 tbsp|
|Black peppercorn||1 tbsp|
|Vegetable oil||For frying|
- Sieve all purpose flour in a large bowl so that there are no lumps. Add salt, carom seeds, crushed black pepper and suji.
- Pour 90 gm oil in the flour mixture and rub it in.
- Now add about 180 ml of water and knead it into a hard dough.
- Cover the dough and leave it for 10 minutes.
- Knead it lightly after 10 minutes to make a smooth dough.
- Heat oil in a wok.
- Divide the dough in small parts, about 50.
- Flatten each piece such that the sides are not broken.
- If you have not put the pepper in the dough, place a couple of peppercorns in tortilla maker and crush them.
- Place a dough piece on top of the crushed peppercorn.
- And press the dough using tortilla maker.
- Repeat with other pieces. You can also roll the dough using rolling pin if you don’t have tortilla maker.
- Prick each piece with knife or fork on both sides. This is to prevent them from puffing up when frying.
- Fry about 10 pieces at a time on low heat till golden brown.
- Drain mathri on the paper towel so that extra oil is absorbed by the paper. Mathri is ready.
- Once cold, store them in air tight container. For best taste, eat it with a pickle of your choice.
- Fry on low heat otherwise mathri will not come out crisp.
- Make sure to roll each piece thin. Once you place it in oil, it will shrink and become thicker.
- Feel free to use different types of seasonings to the dough for variation.
- You can store it at room temperature and it lasts for weeks if it’s not over by then.
- It’s a great finger food specially when you are traveling.