Khasta Atta Mathri
This is my take two on preparing Mathri’s. I have previously made mixed flavour Mathri’s . This version is special to me as my husband helped me prepare them (side effects of self-isolation). If you follow the steps mentioned below in the recipe, a crispy (Khasta) Mathri is a sure end result.
Like for most baking recipes, proofing of yeast is similarly essential for mathri, steps to knead the dough are crucial. Let’s get started; First add salt, ajwain, black pepper and Kalonji in the atta and mix all these dry ingredients together, now add oil to the dough and mix the dough well till all the oil is mixed in and a crumbling texture is achieved as shown in the picture below (this is an important step). When you hold the dough between your palms it should hold the shape and then crumble. Now, with this dough you can get creative and add ingredients of your choice, my other post for making mathri, has more ideas for flavours.
Khasta Atta Mathri
This is my take two on preparing Mathri’s. I have previously made mixed flavour Mathri’s . This version is special to me as my husband helped me prepare them (side effects of self-isolation). If you follow the steps mentioned below in the recipe, a crispy (Khasta) Mathri is a sure end result.
Like for most baking recipes, proofing of yeast is similarly essential for mathri, steps to knead the dough are crucial. Let’s get started; First add salt, ajwain, black pepper and Kalonji in the atta and mix all these dry ingredients together, now add oil to the dough and mix the dough well till all the oil is mixed in and a crumbling texture is achieved as shown in the picture below (this is an important step). When you hold the dough between your palms it should hold the shape and then crumble. Now, with this dough you can get creative and add ingredients of your choice, my other post for making mathri, has more ideas for flavours.
Cooking Instructions
- 1
In a bowl mix flour, salt, ajwain, kalonji, pepper and oil. Mix it well till a crumbling texture is achieved. When you hold the dough in your palm it should hold it’s shape and then crumble. This is a very important step.
- 2
Then using water knead a very stiff dough, cover it with a moist cloth and leave it aside for half an hour.
- 3
Meanwhile, heat oil in a wide mouth kadai, make sure gas is on medium flame and oil gets very hot.
- 4
Divide the dough in three equal portions and start working on each part at a time. Cover the dough which is not in use, so that it doesn’t dry out. Roll the dough thin and even on your working bench, for this process who should not need flour, as the dough is stiff, it should roll out easily.
- 5
Once it's rolled into a big sheet, apply the atta and ghee mixture evenly all over. Then start rolling the dough, starting from the edge which is closest to you. Try to roll as tightly as you can, forming a long tube.
- 6
Once the dough is in a form of a tube cut them in 1 inch pieces.
- 7
Using your palm flatten the pieces to make them like a discand then using a rolling pin roll them in small circle. Then fold them in half and fold in quarter again. Once all the triangles are ready we can fry them in batches in hot oil.
- 8
Oil needs to be on medium flame, deep fry the mathri till they are golden brown and keep them aside to cool down completely.
- 9
You can store them in air tight container.
- 10
Mathri is best served with hot chai or pickle!
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