#mathrirecipe #sunflowermathri #khasta #teatimesnack #kidsrecipe
mathri or mathiya is a popular snack in north india and there are many versions of making mathri.
mathri is a tea time snack. flaky, crisp and spiced flour crackers.
this recipe is for punjabi style mathri which is flaky and is spiced with ajwain (carom seeds), kali mirch (black pepper), salt and ghee.
many people like to have these spiced flour crackers with tea or as a snack. once made in bulk you can store them in an air tight container and enjoy it for the next few weeks. so the shelf life is long.
INGREDIENTS
1 cup maida (all purpose flour)
2 tablespoon ghee or 2 tablespoon oil
water as required
1 teaspoon ajwain (carom seeds)
1 teaspoon black pepper (sabut kali mirch) - crushed coarsely or kept whole if you prefer
salt as required
oil for deep frying
HOW TO MAKE MATHRI RECIPE
making dough for mathri
1. first heat the ghee or oil. take the hot ghee or oil (known as “moyen” in punjabi language) and the dry ingredients in a bowl – maida or all purpose flour, whole wheat flour, all the spices.
2. mix everything well and rub the fat evenly in the flour with your fingertips. the whole mixture should resemble breadcrumbs. the more you do this, the more better texture the mathris will have.
3. just add water as required each time and only mix the dough. don’t knead like a roti or poori dough. only mix the water in the dough. i used 6 tbsp water and this amount was enough to bind all the dough together and gather into one ball. if the dough is kneaded than the flaky texture is lost. cover the dough and keep aside for 10 mins.
4. heat oil for frying in a kadai or pan. pinch small balls from the dough. just roll them lightly in your palms to even them. no need to give them a proper round shape etc.
5. flatten each ball with a rolling pin or belan to medium thickness. prick each mathri with a fork. the jagged uneven edges are alright and this is how they are meant to be. in case you want a smooth finish, then use a biscuit or cookie cutter. roll a large piece of dough and cut with a cookie cutter and then form a sunflower shape like in video.
7. fry about 4-6 mathri is medium hot oil till crisp and golden.
8. Transfer to plate.
9.once made in bulk you can store them in an air tight container and enjoy it for the next few weeks. so the shelf life is long.
Thank You
Don't forget to LIKE, SHARE & SUBSCRIBE to my youtube channel The Homely Diaries
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mathri or mathiya is a popular snack in north india and there are many versions of making mathri.
mathri is a tea time snack. flaky, crisp and spiced flour crackers.
this recipe is for punjabi style mathri which is flaky and is spiced with ajwain (carom seeds), kali mirch (black pepper), salt and ghee.
many people like to have these spiced flour crackers with tea or as a snack. once made in bulk you can store them in an air tight container and enjoy it for the next few weeks. so the shelf life is long.
INGREDIENTS
1 cup maida (all purpose flour)
2 tablespoon ghee or 2 tablespoon oil
water as required
1 teaspoon ajwain (carom seeds)
1 teaspoon black pepper (sabut kali mirch) - crushed coarsely or kept whole if you prefer
salt as required
oil for deep frying
HOW TO MAKE MATHRI RECIPE
making dough for mathri
1. first heat the ghee or oil. take the hot ghee or oil (known as “moyen” in punjabi language) and the dry ingredients in a bowl – maida or all purpose flour, whole wheat flour, all the spices.
2. mix everything well and rub the fat evenly in the flour with your fingertips. the whole mixture should resemble breadcrumbs. the more you do this, the more better texture the mathris will have.
3. just add water as required each time and only mix the dough. don’t knead like a roti or poori dough. only mix the water in the dough. i used 6 tbsp water and this amount was enough to bind all the dough together and gather into one ball. if the dough is kneaded than the flaky texture is lost. cover the dough and keep aside for 10 mins.
4. heat oil for frying in a kadai or pan. pinch small balls from the dough. just roll them lightly in your palms to even them. no need to give them a proper round shape etc.
5. flatten each ball with a rolling pin or belan to medium thickness. prick each mathri with a fork. the jagged uneven edges are alright and this is how they are meant to be. in case you want a smooth finish, then use a biscuit or cookie cutter. roll a large piece of dough and cut with a cookie cutter and then form a sunflower shape like in video.
7. fry about 4-6 mathri is medium hot oil till crisp and golden.
8. Transfer to plate.
9.once made in bulk you can store them in an air tight container and enjoy it for the next few weeks. so the shelf life is long.
Thank You
Don't forget to LIKE, SHARE & SUBSCRIBE to my youtube channel The Homely Diaries
Facebook : https://bit.ly/2ohfztw
Instagram: https://bit.ly/33fJNM4
Pinterest : https://bit.ly/2OxEaVq
Tumblr : https://bit.ly/2VmovtE
Twitter : https://bit.ly/2AWrcZk
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