Mathri

Name: Mathri
Total time: 3600 s
Yield: 3 people
Cuisine: Indian
Ingredients: 3 cups All-purpose flour (approx 400 gm); 3 tsp Carom seeds; 3 tsp Sesame seeds; 2 tsp cumin seeds; 3 tsp salt; 3-4 tsp finely chopped curry leaves; 3-4 tsp ghee/ clarified butter; 1 cup Water; 1/2 lit Oil for frying approx; 3 tsp ghee/clarified butter; 3 tsp cornflour

Tasty Veg Cooking @india12345

pune

These matharis are made in India during the festive seasons, like Diwali Or karwa chouth. mathri is especially common in North India. Crispy, flaky mathri is very easy to prepare. Mostly done at Diwali festivals. These are going to be best tea-time snack.

#cookpadindia

Tasty Veg Cooking @india12345

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Ingredients

1 hour

3 people

3 cupsAll-purpose flour (approx 400 gm)
3 tspCarom seeds
3 tspSesame seeds
2 tspcumin seeds
3 tspsalt
3-4 tspfinely chopped curry leaves
3-4 tspghee/ clarified butter
1 cupWater
1/2 litOil for frying approx
For sata/ paste/ slurry
3 tspghee/clarified butter
3 tspcornflour

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Steps

1 hour

1

In a large mixing bowl take 3 cups all-purpose flour/maida. Add all spices like carom seeds, cumin seeds, sesame, curry leaves. Add 3-4 tsp ghee as a mohan. Combine all ingredients & crumble ghee with the flour.
2

If the dry flour holds shape, then mohan is ok. My flour is not making shape when collected in hand, so I added 3 tsp more ghee into flour. Now flour binds & makes a round shape.
3

I am using 1 cup of water to knead dough. Add water gradually & make a stiff dough. Cover & rest dough for 20 min.
4

Let us make sata/ paste/ slurry. For sata, In a small bowl add 3 tsp ghee, add 3 tsp cornflour. Mix it well. Keep it aside.
5

After 20 min, knead the dough & make equal sized dough balls. Take one ball, dip into flour & roll like a roti size. Apply sata/paste on all over rolled roti. Spread with fingers to make it uniform. Now start rolling from one side of roti. Roll at the other end side of the roti. Roll is ready to cut into pieces. Cut roll into 1/2 inch size pieces. I have rolled all rotis & also made pieces of them & kept them covered in a separate bowl.
6

Take one small piece. Roll gently. A small mathari is ready to fry. Roll again all pieces & make mathri.
7

Heat oil in a kadhai. Drop rolled mathris into medium hot oil. Flip intermittently. Fry until golden brown & crisp. Take out fried mathri into plate lined with kitchen tissue.
8

Serve flaky, crispy mathri with hot cup of tea. Or serve as a evening snack. Or prepare for diwali festival.