Mathri is a savory, crispy and flaky deep fried snack made using all purpose flour (generally). Mathri has a very delighful stuffing of gram flour (besan) and spices. Mathris can be prepared and preserved and served with a cup of tea or to satisfy hunger pangs. Do try this recipe as it is a
snack recipe
recipe for festivals
Mathri: Made using all purpose flour and oil. Enough oil is critical for flaky mathri. It is flavoured with carom seeds i.e. ajwain
Stuffed: A gram flour stuffing is used to make mathri. It is flavoured with lots of spices.
1. Take 1 cup all-purpose flour (maida) in a parat (or big bowl) and sprinkle 1 tsp carom seeds (ajwain) and salt to taste
2. Add 1/4 cup oil
3.Mix
4. If you take a portion and bind it, it will hold the shape, it means oil (moyan) is sufficient
5. Gradually add water
6. And knead semi stiff dough. Cover and leave it for 15-20 minutes
7. After 20 minutes knead it again
8. Divide into portions and make small balls and flatten them
1. Heat 1 tsp oil
2. Add 1 pinch asafetida (Hing)
3. Add 1 tsp fennel seeds (saunf) and 1 tsp dry fenugreek leaves (kasuri methi)
4. Stir and saute for 30 seconds
5. Now add 1/2 cup gram flour (besan)
6. Add 1/4 tsp red chilli powder and salt to taste. Roast till gramflour is cooked and aromatic.
7. Let it cool down
8. Add water and knead the dough for mathri stuffing
9. Knead semi stiff dough
10. Divide dough into portions and shape into balls almost 1/2 the size of mathri balls prepared earlier
1. Roll mathri dough. Keep it thick
2. Place a stuffing ball in the centre
3. Seal it properly
4. Flatten it
5. Again roll with a rolling pin
6. Poke mathri with fork/knife from both the sides
7. Put Mathri in warm oil
8. Deep fry mathri on low to medium flame
Tips:
9. Till golden brown
10. Bon Appetit – Stuffed Mathri is ready, enjoy it with a cup of masala tea
PREP TIME 30 minutes
COOK TIME 30 minutes
TOTAL TIME 60 minutes
• 1 cup all purpose flour (maida)
• 1/4 cup oil
• salt as per your taste
• 1 tsp carom seeds (ajwain)
• water as required
1. Take 1 cup all-purpose flour (maida) in a parat (or big bowl) and sprinkle 1 tsp carom seeds (ajwain) and salt to taste.
2. Add 1/4 cup oil.
3. Mix well.
4. If you take a portion and bind it, it will hold the shape; it means oil (moyan) is sufficient.
5. Gradually add water.
6. And knead semi stiff dough. Cover and leave it for 15-20 minutes.
7. After 20 minutes knead it again.
8. Divide into portions and make small balls and flatten them.
• 1 tsp oil
• 1 pinch asafetida (hing)
• salt to taste
• 1 tsp fennel seeds (saunf)
• 1 tsp dry fenugreek leaves (kasuri methi)
• 1/2 cup gram flour (besan)
• 1/4 tsp red chilli powder
• water as required
1. Heat 1 tsp oil.
2. Add 1 pinch asafetida (Hing)
3. Add 1 tsp fennel seeds (saunf) and 1 tsp dry fenugreek leaves (kasuri methi
4. Stir and sauté for 30 seconds
5. Now add 1/2 cup gram flour (besan)
6. Add 1/4 tsp red chilli powder and salt to taste. Roast till gramflour is cooked and aromatic.
7. Let it cool down
8. Add water and knead the dough for mathri stuffing
9. Knead semi stiff dough
10. Divide dough into portions and shape into balls almost 1/2 the size of mathri balls prepared earlier
1. Roll mathri dough. Keep it thick.
2. Place a stuffing ball in the centre
3. Seal it properly
4. Flatten it
5. Again roll with a rolling pin
6. Poke mathri with fork/knife from both the sides
7. Put Mathri in warm oil
8. Deep fry mathri on low to medium flame
9. Till golden brown
10. Bon Appetit – Stuffed Mathri is ready, enjoy it with a cup of masala tea
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