Khasta Mathri is flaky (as the name suggests) deep fried snack made using all purpose flour. Mathri is commonly made in Indian households. It is a popular tea time snack and because of its long shelf life, it is often prepared for traveling etc. Needless to mention that mathris are also prepared for festivals. So this recipe deserves a try.
Mathri, any, calls for all-purpose flour, oil (you can use ghee), salt, water and carom seeds (ajwain). And all of them incorrect proportion. Oil makes mathri soft and flaky. But an excess of it will make it…guess what? … yes oily and if it isn’t enough, mathri will be dry and hard. Always add water for kneading gradually. This mathri is also known as tikoni mathri meaning triangular mathri because of its shape. This layered mathri not only looks appealing, but the layers also add to the flakiness and cooking time
1. In a mixing bowl (parat) and add 1 cup all-purpose flour (Maida), sprinkle 1/4 tsp carom seeds, (ajwain) and salt to
2. Add 3 tbsp oil
3. Mix well
4. If you bind a little portion, it should hold the shape
5. Knead dough by adding water gradually
6. Knead semi-stiff dough, cover with damp cloth and keep it aside for 10-12 minutes
7. After 10-12 minutes, knead the dough again
8. Now the dough is ready for mathri
9. Roll a portion thin. Poke with a fork
10. Take a small bowl and cut roundels
11. Fold each circle into half horizontally then half vertically
12. Roll the triangles
13. Again poke
14. Fry khasta mathri in medium hot oil on low flame
15. Flip occasionally
16. Fry till golden brown from both sides
17. Drain excess oil
18. Bon Appetit – Stock up khasta mathri for Diwali
PREP TIME 10 minutes + 10 minutes rest time
COOK TIME 20 minutes
TOTAL TIME 40 minutes
• 1 cup all purpose flour (Maida)
• 3 tbsp oil
• salt to taste
• 1/4 tsp carom seeds (ajwain)
• water as required
• oil for frying
1. In a mixing bowl (parat) and add 1 cup all-purpose flour (Maida), sprinkle 1/4 tsp carom seeds, (ajwain) and salt to taste.
2. Add 3 tbsp oil.
3. Mix well.
4. If you bind a little portion, it should hold the shape.
5. Knead dough by adding water gradually.
6. Knead semi-stiff dough, cover with damp cloth and keep it aside for 10-12 minutes.
7. After 10-12 minutes, knead the dough again.
8. Now the dough is ready for Mathri.
9. Roll a portion thin. Poke with a fork.
10. Take a small bowl and cut roundels.
11. Fold each circle into half horizontally then half vertically.
12. Roll the triangles.
13. Again poke.
14. Fry khasta mathri in medium hot oil on low flame.
15. Flip occasionally.
16. Fry till golden brown from both sides.
17. Drain excess oil.
18. Bon Appétit – Stock up khasta mathri for Diwali.
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