Craving a delicious and addictive snack that's both spicy and crunchy? Look no further than Mathri, a beloved Indian treat that's incredibly easy to make at home. These savory delights offer a delightful blend of textures and flavors, from the satisfying crunch to the warming spice that lingers on your palate. Imagine the aroma of freshly baked Mathri filling your kitchen, a perfect accompaniment to your evening chai or a satisfying midday snack. Made with simple ingredients readily available in most pantries, Mathri is surprisingly versatile, allowing for customization to your spice preference.
This recipe will guide you through creating perfectly crispy and flavorful Spicy Mathri, step-by-step. From preparing the dough to achieving that signature golden-brown color, we'll cover every detail to ensure your Mathri turns out perfectly. Prepare to be amazed by how simple it is to create this incredibly satisfying and addictive snack in your own kitchen!
Tools Needed
- Mixing bowl
- Rolling pin
- Frying pan
Ingredients
- Wheat flour: 1.5 cups
- Salt: 0.5 - 9 teaspoons (to taste)
- Nigella seeds (Kalonji)
- Kasuri Methi (dried fenugreek leaves): 2 tablespoons
- Refined oil: 2 tablespoons (for kneading)
- Water: 1 cup (approximately)
- Chaat masala
- Red chili powder
Step-by-Step Instructions
Step 1. Prepare the Dough
- Combine wheat flour, salt, nigella seeds, and kasuri methi in a bowl.
- Add refined oil and rub it into the flour until the mixture resembles breadcrumbs.
- Gradually add water, kneading to form a firm, slightly hard dough.
- Cover the dough and let it rest for 10-20 minutes.
- Knead the dough again until smooth. Divide it into small balls.
Step 2. Shape and Season the Mathri
- Roll each ball into a thin, round disc (medium thickness). Sprinkle with dry flour to prevent sticking.
- Lightly brush each rolled disc with oil.
- Sprinkle with chaat masala and red chili powder (optional).
- Roll the spiced discs tightly, making them slightly larger. Cut into smaller pieces.
- Press each piece slightly in the middle to flatten them.
Step 3. Fry the Mathri
- Fry the mathri in hot oil over low heat until golden brown and crispy.
Step 4. Cool and Serve
- Remove the mathri from the oil, drain on paper towels, and let cool.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- For a healthier option, use wheat flour instead of refined flour.
- If the dough is too dry, add a little more oil or water as needed.
- Don't overcrowd the pan when frying. Fry in batches to ensure even cooking and crispiness.
- Maintain low heat throughout the frying process for optimal crispness.
- Store in an airtight container for up to a month.
Nutrition
- Calories: approximately 700-800
- Fat: 25-35g
- Carbs: 100-120g
- Protein: 15-20g
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can! Whole wheat flour will result in a slightly denser and nuttier Mathri.
2. How can I make my Mathri crispier?
Ensure the dough isn't too soft, bake at a lower temperature for a longer time, and let them cool completely on a wire rack.
3. How long can I store the Mathri?
Store them in an airtight container at room temperature for up to a week. They'll stay crispy for longer if stored in an air-tight container.
So there you have it – a simple yet incredibly rewarding recipe for Spicy Mathri! Enjoy the satisfying crunch and flavorful spice of your homemade snack, perfect for sharing with friends and family. Happy baking!