'Mathri' is a popular punjabi savoury that are made with a mix of healthy flours and are traditionally deep fried. It is filled with the flavour of freshly crushed spices and is a great time snack.
I tasted this savoury after I moved to the North and during the festival of 'Karva Chauth' you can see special 'Mathri Stalls' in the nearby markets.
So many varieties of Mathris in so many different types of packing. You cannot miss buying a packet and tasting them.
Making the Mathris at home is quite simple and nothing to beat homemade sweets and snacks.
I have given measurement for making a small batch of 'Masala Mathris'. You can double or triple the recipe to make larger quantities.
MASALA MATHRI | DEEP FRIED SAVOURY ROUNDELS FROM PUNJAB :
Preparation time: 40 minutes
Cooking time : 15 minutes
Yield : 12-15 Mathris
1 Cup = 250 gms
Special Vessel : Iron Wok / Karahi
1/2 Cup Maida/All Purpose Flour
1/4 Cup Wheat Flour
1 tablespoon Besan / Gram Flour
1 tablespoon Sooji / Semolina
Salt to taste
1/4 Cup Ghee
OIl for frying
For the ground Spice Mix/Masala( coarsely ground) :
1/2 teaspoon coriander seeds
1/2 teaspoon Fennel seeds/Saunf
1/2 teaspoon Black pepper
1/4 teaspoon Cumin seeds
1/4 teaspoon Carom seeds
1/4 teaspoon dry Methi leaves
1. Mix all the flours with salt, coarsely ground masala powder, whole spices along with ghee and few drops of hot oil in a bowl.
2. Add water little by little and knead a stiff dough.
3. Cover the bowl with a cling film or damp cloth and let the dough rest for 30 minutes.
4. After the resting time, knead the dough ,divide the dough into two portions . Roll each portion into a big circle with atleast 1 to 1 1/2 cms thickness.
TIP: You can also take small portion of the dough and flatten it between your palms to shape the Mathris. After shaping the entire batch, start frying them.
5. Use cookie cutters to cut circle or any other shape ( Traditionally Mathris are made in circle shape).
6. Heat Oil in a wok. The oil should not get too hot.
7. Fry the Mathris over low flame till both the sides are browned uniformly.
8. Drain in tissue paper.
You can store them in airtight containers. They stay good for upto one month. Easy, homemade Masala Mathris ready to be enjoyed along with steaming cup of tea.
These homemade mathris will taste so yummy that you will never again buy from the store.
Wishing you all a Joyous Festival and Happy Cooking!