Fried cookies (Mathri)

Name: Fried cookies (Mathri)
Cuisine: Indian
Ingredients: 1 Step; 1 1/2 cups All Purpose flour; 1/2 cup semolina (optional); 1/2 cup wheat flour (optional); 1 tbsp Dried Fenugreek leave; 1 tbsp Carom seeds (ajwain); 1 tbsp Cumin seeds; 1 tbsp Pepper corns crushed; to taste Salt; 2 Step; 3 tbsp oil/ ghee; as needed pepper corns; as needed Lukewarm water; as needed Oil to fry; Tamarind chutney Ingredients; 1/2 cup tamarind; 1/2 cup jaggery; 4 dates; 1/2 tbsp chilli powder; 1/2 tbsp chat masala; to taste Black salt; to taste Rock salt

Inish Issac @InishKitchen

Mathri is a traditional North Indian style crispy cracker generally prepared and feasted upon during festivals like Diwali. The trick to get the perfect not so hard and not so soft melt in the mouth crispy texture of mathri lies in the ingredients that goes into preparation of it's dough and how it’s deep fried.

Just like any other deep fried snack Mathri has long shelf life and can be stored for many weeks. This can be used as a snack while travelling. This is best with a hot cup of Tea.

Inish Issac @InishKitchen

Just like any other deep fried snack Mathri has long shelf life and can be stored for many weeks. This can be used as a snack while travelling. This is best with a hot cup of Tea.

Saved

Ingredients

1Step
1 1/2 cupsAll Purpose flour
1/2 cupsemolina (optional)
1/2 cupwheat flour (optional)
1 tbspDried Fenugreek leave
1 tbspCarom seeds (ajwain)
1 tbspCumin seeds
1 tbspPepper corns crushed
to tasteSalt
2Step
3 tbspoil/ ghee
as needed pepper corns
as neededLukewarm water
as neededOil to fry
Tamarind chutney Ingredients
1/2 cuptamarind
1/2 cupjaggery
4dates
1/2 tbspchilli powder
1/2 tbspchat masala
to tasteBlack salt
to tasteRock salt

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Steps

1

Mix all the dry ingredients listed in Step 1. Add the 3 tbsp oil/ghee and give a good rub with your fingers for 2 to 3 minutes. Make the mixture crumbly. Now add lukewarm water and knead to a stiff dough. Cover the dough and let it rest for 15 minutes
2

Once again knead the dough on a smooth surface and divide the dough in equal size big balls. Roll out the dough little thicker than a Chapathy and with a round ring cut out small rounds. This way from 1 chapathy you make multiple cookies. Press 1 pepper corn in the center of the cookies. Prick the cookies with the help of a fork. Pricking is done to avoid the cookies to puff up
3

Heat oil for frying. When the oil is very hot, add in the cookies and reduce the flame. Cookies should be fried on a low flame, only then it will turn out stiff, else the cookies becomes soft. Fry it until golden brown. These cookies can be stored for a couple of weeks in airtight container and can be eaten as it is or served with any toppings
4

Tip: Crumbly mixture gives a crispness to the cookies.
5

Tamarind chutney: Soak the tamarind for few hours then boil the tamarind with water. Strain out the tamarind pulp. In the tamarind pulp, add in the grated jaggery and finely chopped dates. Allow it to cook for 2 to 3 minutes, now add the chilli, chat powder and salt. Allow it to boil for some time, till the mixture becomes thick. Check for the flavours as per your taste. Tamarind Chutney is ready..