Monday, 5 May 2014

Fried and Baked Mathri Recipe, Punjabi Mathri

Mathri or mathiya is a popular snack in north india and there are many versions of making mathri. i made both fried and baked mathri. texture wise, of course the fried mathri is definitely better, but the baked mathri is good too. They a little less golden than the fried ones and have a faint denseness. This recipe is for punjabi style mathri which is flaky and is spiced with ajwain (carom seeds), kali mirch (black pepper) kasuri methi (dry fenugreek leaves) and jeera (cumin seeds).
• 2 cups maida or all purpose flour + ½ cup whole wheat flour OR 2.5 cups all purpose flour
• 3 tbsp ghee or 3 tbsp oil
• 5 to 6 tbsp water or as required
• 2 tsp ajwain or carom seeds
• 2 tsp black pepper, crushed coarsely or kept whole if you prefer
• 2 tsp kasuri methi or dry fenugreek leaves
• 1 tsp cumin seeds or jeera
• a pinch of asafoetida (optional)
• a pinch of baking soda (optional for frying but do add if baking the mathris)
• salt as required
• oil for deep frying

1. first heat the ghee or oil. take the hot ghee or oil and maida, whole wheat flour, all the spices, salt and baking soda in a mixing bowl.
2. mix everything well and rub the fat evenly in the flour with your fingertips. the whole mixture should resemble breadcrumbs. the more you do this, the more better texture the mathris will have.
3. just add 1 or 2 tbsp of water each time and only mix the dough. don't knead like a roti or poori dough.
4. only mix the water in the dough.
5. when the whole mixture can be easily clumped or gathered together into a ball, cover and keep aside for 30 mins.
6. heat oil for frying in a kadai or pan.
7. pinch small balls from the dough. just roll them lightly in your palms to even them. no need to give them a proper round shape etc.
8. keep the balls covered so that they do not dry out.
9. flatten each ball with a rolling pin or belan to medium thickness.
10. prick each mathri with a fork. the jagged uneven edges are alright. in case you want a smooth finish, then use a biscuit or cookie cutter. roll a large piece of dough and cut with a cookie cutter.
1. check the hotness of oil before frying the mathris.
2. drop a small piece and if comes to the surface gradually, then the oil is ready.
3. if it comes to quickly, then the oil is very hot and the mathris will brown from out but remain uncooked from inside and will become soft.
4. if it comes slowly, then the oil is cold. result would be the mathris would absorb a lot of oil and become dense due to over frying.
5. fry the mathri is medium hot oil till crisp and golden.
6. regulate the flame between low to medium if required.
7. drain on kitchen paper towels and when cooled store them in an air tight box.
8. prepare and fry the mathris in batches.
9. serve these flaky spiced punjabi mathris with ginger tea or masala tea as an evening snack.

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  1. Mathri looks so tempting. This must be so crunchy. Love to munch this at any time.

  2. Always in for baked goods, specially savory. Looks perfect for my tea right now.

  3. Nicely explained both options...... Looks crunchy and tasty!

  4. Yummy tempting snack,too good

  5. Oh looks like a healthy version ..Must try it sometime

  6. baked Mathri looks so delicious .. healthy too

    1. Thank u dear, for visiting on my blog and for comment.. :)

  7. I like both method but I go with Baked Mathri bcos i love baking :) thanks for sharing the recipe .

    1. I'm glad u like my recipe and thnx for your lovely comment... :)