Crispy, melt-in-your-mouth Mathri is a beloved Indian snack, perfect for tea time or as a crunchy accompaniment to any meal. These layered Mathri, with their delicate, flaky texture and subtly spiced flavor, are a step above the ordinary. The secret lies in the careful layering of the dough, creating a satisfying crunch with each bite. Forget store-bought snacks; making these Mathri at home is surprisingly simple and rewarding, allowing you to control the ingredients and create a truly delicious treat customized to your taste.
This recipe will guide you through each step, from preparing the dough to achieving that signature layered effect and ensuring perfectly crispy results. We'll explore the nuances of achieving the ideal texture and share tips and tricks to help you create irresistible layered Mathri that your family and friends will adore. Ready to embark on this culinary journey? Let's get started with the step-by-step instructions!
Tools Needed
- Vessel
- Knife
- Rolling pin
- Frying pan
Ingredients
- All-purpose flour (Maida): 1.5 cups
- Celery: 1 teaspoon
- Dried Kasuri Methi (dried fenugreek leaves): 2 tablespoons
- Salt
- White sesame seeds: 1 teaspoon
- Oil (refined or ghee): 2 tablespoons
- Water: 1 cup
Step-by-Step Instructions
Step 1. Prepare and Rest the Dough
- Combine flour, celery, kasuri methi, salt, sesame seeds, and oil in a vessel. Mix well, rubbing the oil into the flour until it resembles breadcrumbs.
- Gradually add water, mixing to form a stiff, hard dough. Do not make it soft.
- Cover the dough and let it rest for 30 minutes.
- Knead the dough again to make it smooth.
Step 2. Shape and Layer the Mathri
- Divide the dough into small balls. Roll each ball into a very thin circle, thinner than a roti.
- Lightly brush the rolled dough with oil and sprinkle with flour.
- Tightly roll up each circle, pressing slightly to seal. Cut the ends and slice the roll into small pieces.
- Flatten each piece slightly.
Step 3. Final Shaping and Thickness
- Roll each flattened piece again to make it slightly thicker than before. Don't make them too thin.
Step 4. Fry until Golden Brown and Crispy
- Heat oil in a pan. Fry the mathri in batches over low heat until golden brown and crispy. Flip to ensure even cooking.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Using all-purpose flour gives the best taste; however, wheat flour can also be used.
- Using ghee instead of oil can also be used.
- Make sure to use a stiff dough to get crispy mathri. A soft dough will not give good results.
- Roll the dough very thinly for extra crispy results.
- Roll the mathri tightly before frying to prevent them from opening up.
- Fry over low heat to ensure even cooking and crispy results.
Nutrition
- N/A
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute a portion (up to half) of the all-purpose flour with whole wheat flour for a healthier option, but the texture might be slightly less flaky.
2. How do I store leftover Mathri?
Store the cooled Mathri in an airtight container at room temperature for up to a week. They'll stay crispy for longer if you store them in a cool, dry place.
3. Why are my Mathri not crispy?
This could be due to insufficient baking time or oven temperature. Ensure your oven is preheated properly and bake until golden brown and crispy. Over-kneading the dough can also make them tough.
Making these crispy layered Mathri is a rewarding experience, resulting in a delicious and addictive snack perfect for any occasion. Enjoy the satisfying crunch and the compliments that are sure to follow. Now go ahead and impress your friends and family with this easy-to-make Indian treat!