Mathri, a beloved Indian snack, offers a delightful crunch and savory flavor that's irresistible. These crispy flatbreads are incredibly versatile, perfect for enjoying with chai, as a tea-time treat, or even as a crunchy addition to salads or curries. This recipe delivers a confectioner-style mathri, achieving that extra-special level of crispiness and delicate flakiness often sought after. We'll use simple ingredients and time-tested techniques to create mathri that's both authentically delicious and impressively easy to make.
Forget store-bought snacks; preparing homemade mathri is surprisingly straightforward and incredibly rewarding. The aroma alone is enough to entice your taste buds! This recipe guides you through each step, ensuring perfectly golden-brown, shatteringly crisp mathri every time. Ready to embark on this culinary adventure and create your own batch of irresistible crispy mathri? Let's get started with the step-by-step instructions below.
Tools Needed
- Bowl
- Rolling pin
- Slotted spoon
- Frying pan
Ingredients
- Refined flour (maida): 1.5 cups
- Wheat flour (atta): Optional
- Celery: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Kasuri Methi (dried fenugreek leaves): 1 tablespoon (optional)
- Refined oil or ghee: 2 tablespoons
- Water: 1 cup (approx.)
Step-by-Step Instructions
Step 1. Prepare the Dough
- In a bowl, combine refined flour, celery, salt, and kasuri methi (if using).
- Add refined oil or ghee and rub it into the flour until it resembles breadcrumbs.
- Gradually add water, mixing until a firm, hard dough forms. It shouldn't feel soft.
- Rest the dough for 30 minutes.
- Knead the dough again until smooth.
Step 2. Shape and Prepare the Mathri
- Roll small portions of the dough into lemon-sized balls.
- Flatten each ball into a circle, pressing only from the center. Do not press the edges.
- Using a slotted spoon, poke holes all over the mathri to prevent puffing during frying.
Step 3. Fry the Mathri
- Heat oil in a frying pan. The oil should be moderately hot.
- Carefully add the mathri to the oil, ensuring not to overcrowd the pan.
- Fry the mathri on low heat, turning occasionally, until golden brown. This takes about 5-6 minutes per batch.
Step 4. Finish and Serve
- Remove the mathri from the oil and drain on a paper towel.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Use a firm dough to achieve maximum crispiness.
- Fry the mathri on low heat to ensure even cooking and crispiness.
- Making holes in the mathri prevents them from puffing up and becoming less crispy.
Nutrition
- N/A
FAQs
1. How can I make my mathri extra crispy?
Ensure your dough isn't too soft; let it rest well and roll it thinly. Baking at a lower temperature for a longer time helps achieve maximum crispiness.
2. My mathri are turning brown too quickly. What should I do?
Reduce your oven temperature slightly. Ensure even spacing between the mathri on the baking sheet to allow for proper airflow.
With this recipe, achieving perfectly crispy and flavorful mathri is now within your reach. Enjoy the satisfying crunch and savor the delicious taste of these homemade treats, perfect for sharing with friends and family. Happy baking!