Khasta Mathri, the quintessential Indian savory biscuit, is a delightful blend of crispy texture and savory spice. These melt-in-your-mouth delights are perfect for any occasion, from casual tea time snacks to festive gatherings. Their irresistible crunch and subtle flavor profile make them incredibly addictive, and the best part? They can be stored for up to six months, making them ideal for preparing ahead of time. This recipe offers a simplified, no-roll method, eliminating the tedious process of rolling out individual biscuits.
Forget complicated techniques and lengthy preparations! This easy-to-follow recipe delivers perfectly crispy Khasta Mathri every time. We'll guide you through each step, ensuring even beginners can achieve restaurant-quality results in their own kitchens. Ready to embark on this culinary adventure and learn how to make these delectable treats? Let's dive into the step-by-step process below!
Tools Needed
- Bowl
- Scissors
- Plate
- Iron pan
Ingredients
- Wheat flour: 2 cups
- Celery seeds: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Dry fenugreek (Kasuri Methi): 2 teaspoons
- Oil or Ghee: 14 cups
- Water: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Dough
- In a bowl, combine wheat flour, celery seeds, salt, and dry fenugreek. Mix well.
- Add oil (or ghee) and mix thoroughly until a crumbly dough forms.
- Gradually add water, mixing until a firm, stiff dough is formed. Do not make it too soft.
- Let the dough rest for about half an hour. After resting, knead the dough again for a few minutes to make it smoother.
Step 2. Shape and Cut the Mathri
- Divide the dough into two parts. Roll one part into a long cylinder shape.
- Using scissors, cut the cylinder into small, diamond-shaped mathris.
Step 3. Fry the Mathri
- Heat oil in an iron pan over medium heat. The oil should be very hot.
- Carefully fry the mathris in hot oil over low heat for 5-6 minutes, until golden brown. Do not overcrowd the pan.
Step 4. Cool and Store
- Remove the mathris from the pan and drain on paper towels.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- For extra crispy mathris, use refined flour instead of wheat flour.
- Fry the mathris on low heat to ensure they cook through and become crispy.
- These mathris can be stored for up to 6 months.
Nutrition
- N/A
FAQs
1. Can I make these mathri ahead of time?
Absolutely! That's one of the best things about this recipe. The mathri can be stored in an airtight container for up to 6 months.
2. Why are my mathri not crispy?
Ensure your dough isn't too soft, and bake at a lower temperature for a longer time for maximum crispiness. Over-baking can make them hard.
3. Can I substitute ingredients?
While the recipe works best as written, you can experiment with different spices to your taste. However, be cautious with substitutions for the main ingredients like flour and ghee as they impact the texture.
With this easy no-roll method, creating perfectly crispy and flavorful Khasta Mathri is now within everyone's reach. Enjoy these delightful treats with your family and friends, or store them for months to come, knowing you always have a delicious snack readily available. Happy baking!