'Mathris' are very popular in North India. It is a kind of flaky biscuits from north-west region of India.Most of the families make it on one or the other festival. They are a big hit during 'Karwachauth', 'Hoi' and 'Diwali'. It is served with mango, chilli or lemon pickle along with tea.
My Mom always make mathri as shagun on these festivals. While making 'mathris' all on my own, i went back to my childhood days when I used to sit with my mother while she make it and try my best to help her out :) . And now my 2 year old daughter loves this snack so much that she asks for it daily without a miss. Also, everybody in my family want this snack during tea time as mathris compliment well with tea
So here comes the recipe of mathri
Ingredients:
Refined flour (Maida) - 1 Cup
Semolina\Rawa\Sooji - 1/2 cup
Salt - to taste
Ajwain - 1 tsp
Oil - 3 tsp + for frying
Method:
1. Sieve together maida, rawa, salt and ajwain to a dough making plate
2. Add oil to it and rub it with your hands till oil mixes well into it
3. Now add water little by little and knead into a smooth but firm dough.
4. Take small ball size dough from it and roll it with rolling pin into desired shape
5. Prick with fork and deep fry it on low to medium flame. It takes more time so be patient otherwise these will get uncooked from inside
 |
| Enjoy it with mango pickle and tea..Yummmm!! |
Notes:
1. Dough should be firmer than normal dough we make for 'chapaties' but softer than the dough we make for 'pooris'. It should not be soft
2. Do not cook mathris in hot oil, they do not get cooked from inside
3. Knead the mixture with ghee first. This makes mathris crispier
No comments:
Post a Comment