Crispy Mathri

Mathri is an all-time snack that is served with tea in every household Northern-western India. A simple but all-time satiating savory offered across the region. There are variations depending on the region it comes from: Punjabi mathri is usually spicy with achari spice added to it; in Rajasthan it is a favorite breakfast dish relished with pickles, and gram flour gets added to the dough that is predominantly maida-based. Gujarat prefers to make it sweet and sugar is added.

The most common mathri aka mathi is posted here. adding semolina gives it a crispy texture and the gram flour is a signature of mathri from Rajasthan.

Ingredients

All purpose flour (maida) 2 cups

Semolina 3 tbsp

Besan 3 tbsp (_^1/4 cup)

Oil 1/4 cup

Carom seeds /ajwain 1/2 tsp

Salt1 tsp

Cumin seeds/jeera 1 tbsp

Pepper corns 1 tsp

Chili powder 1/2 tsp (optional)

Oil for deep frying

Cold water 1/2 cup

Method

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• Take all the dry ingredients (maida, besan, rava, carom seeds, salt, chili powder) in a bowl and add oil to to the mixture. Crush the peppercorns coarsely and add to the mix and mix them slowly with your fingers until a crumbled texture is formed. Add cold water gradually to make a soft but stiff dough. The dough should be stiff as it is for puris.
• Rest the dough for 15 minutes and divide into 6 balls of tennis ball size.
• on the dry counter slab roll out the dough into 5 mm thickness and with a circular lid cut them out into 2″ circles
• Prick the circles with a fork on both sides to prevent puffing while frying.
• Heat oil in a wok while the mathris are rolled out.
• Drop the mathris in batches and fry them till golden brown. Strain out the excess oil and serve hot with pickle of your choice. Goes best with mango pickle.

Notes

• Ensure that the oil is not too hot. Medium heat will give even crispness.
• In case you want less maida change the proportion to 11/2 cups maida and 1/2 cup wheat flour.
• One of the authors had mentioned that adding a few drops of lemon juice helps in crisping and use of less oil. Worth trying!
• In case you like to avoid deep frying, add another 2 tbsp of oil to the mix while preparing the dough, 1/2 tsp of baking powder and bake at 180 degrees Celsius for 15 to 20 minutes.
• For flavorsome mathri you can crush and add 1 tsp kasuri methi while mixing the dough.
• Storing in an airtight container will keep the mathris good for even a month.