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||1 cup|
|Suji (Semolina)||1/3 cup|
|Black peppercorn||1 tbsp|
|Vegetable oil||For frying|
- Sieve all purpose flour in a large bowl so that there are no lumps. Add salt and suji.
- Pour 3 tbsp of oil in the flour mixture and rub it in.
- Now add about 1/4 cup of water and knead it into a hard dough.
- Cover the dough and leave it for 10 minutes.
- Knead it again after 10 minutes to make a smooth dough.
- Heat oil in a wok.
- Divide the dough in 15 to 20 equal parts.
- Flatten each piece such that the sides are not broken.
- 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 4-5 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.
- The most common problem in making Mathri is that they don’t come out khasta, meaning crisp but fluffy. The best way to circumvent is to add more oil to the flour (moyan).
- 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.
- There are many different variations of mathri. Try adding ajwain (carom seeds) or dry methi leaves 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.