Indulge in the irresistible crunch and melt-in-your-mouth goodness of khatedar mathri, a beloved Indian savory biscuit. These aren't your average mathri; this recipe delivers the authentic, flaky texture and rich flavor reminiscent of those found in traditional halwai shops. Imagine the satisfying shatter as you bite into a perfectly crisp piece, seasoned with a delicate blend of spices. The secret lies in the precise combination of ingredients and techniques, ensuring a result that surpasses expectations. Prepare to be amazed by how easily you can achieve this professional-level quality at home.
This recipe offers a detailed, step-by-step guide to creating these delightful treats. We'll cover everything from preparing the dough to achieving that signature crispiness, ensuring your khatedar mathri turns out perfectly every time. Get ready to roll up your sleeves and embark on a culinary journey that will leave your taste buds singing with delight. Let's begin!
Tools Needed
- bowl
- fork/knife
- frying pan
Ingredients
- Refined flour: 1 cup
- Flour: optional
- Salt: to taste
- Celery: a little
- Oil: 1/4 cups
- Water: 1 cup (or as needed)
Step-by-Step Instructions
Step 1. Preparing the Dough
- In a bowl, combine refined flour (or all-purpose flour), salt, and crushed celery. Mix well.
- Gradually add oil while continuously mixing until a crumbly dough forms. Ensure the oil is well incorporated into the flour.
- Add water gradually, kneading to form a very stiff, hard dough. Do not make it soft.
- Rest the dough for about 30 minutes.
Step 2. Shaping and Pricking the Mathri
- After resting, knead the dough again. Make small balls from the dough.
- Flatten each ball into a thin disc using your hand, not a rolling pin. Make sure the center is not too thick.
- Use a fork or knife to prick holes in each disc to prevent puffing during frying.
Step 3. Frying the Mathri
- Heat oil in a pan on very low heat.
- Fry the mathri discs on low heat until golden brown and crispy, flipping occasionally. This may take about 10 minutes.
Step 4. Cooling and Crispness
- Remove from the oil and let it cool. They will crisp up further as they cool.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- To check dough consistency, make a fist. The dough should hold its shape.
- Do not overwork or make the dough soft, as this will affect the crispness of the mathri.
- Fry the mathri on very low heat for optimal crispiness, even if it takes longer.
Nutrition
- N/A
FAQs
1. Can I use all-purpose flour instead of whole wheat flour?
While all-purpose flour will work, whole wheat flour gives the mathri a richer flavor and slightly coarser texture, closer to traditional halwai styles. You can experiment with a blend if you prefer.
2. My mathri are not crispy enough. What went wrong?
This usually happens if the dough was too soft, not rolled thin enough, or baked at too low a temperature. Ensure the dough is firm, roll it very thinly, and bake at a high temperature for a crisp result.
With a little practice, you'll be crafting restaurant-quality khatedar mathri in your own kitchen. Enjoy the satisfying crunch and the compliments that are sure to follow. Now, go forth and conquer the world of crispy, flavorful treats!