Mathri/Mathari –is a deep fried crunchy and crispy popular snacks made from all purpose flour.
These are made in India during the festive season, mathri is especially common in North India. If you go to Delhi during this time of the year, you will see the sweet shops loaded with different types of mathri. They can be both savory and sweet however the savory mathris are more popular.
Mathari is prepared using Flour(Mida), Methi = Fenugreek so this snack is flavored with fenugreek. Dried fenugreek leaves known as kasuri methi is used to flavor a number of Indian dishes and they are used is this mathri too and hence the name Methi Mathri. These are also flavored with ajwain (carom seeds) and black peppercorns.
Ingredients for Mathari/Mathri:-
- 2 cups all purpose flour (maida)
- 1 teaspoon salt
- ½ teaspoon ajwain (carom seeds)
- 1.5 tablespoons kasuri methi
- 1 teaspoon black peppercorn
- 4 tablespoons ghee or oil
- cold water as required for kneading the dough [around ½ cup]
- more oil for deep frying
Methods for making Mathari/mathri:-
- In a bowl mix together flour, kasuri methi, salt, ajwain seeds (carom seeds) and black peppercorn.
- Add oil to the flour mixture and mix.
- Mix in 4 tablespoons of oil with the flour, rubbing with your fingers till is resembles coarse crumbs.
- Start adding cold water, little by little. Bring the dough together as you add water.
- Knead to form a stiff and smooth dough. Cover the dough with a muslin cloth and let it rest for around 20 minutes.
- After the dough has rested, divide it into 20-25 equal sized pieces.
- Take each portion of the dough, roll it round and then flatten it slightly. This mathri is little on the thicker side. Repeat with all the dough balls. In the meanwhile heat oil on medium heat.
- Once the oil is hot enough, drop the mathris carefully into the oil.
- Fry on medium heat till they turn crispy and golden brown in color.
- Drain the methi mathri on kitchen towel after they are fried. Let them cool completely and then then store in an airtight container.