In the vast and diverse landscape of Indian cuisine, Mathari, also known as Mathri or Mathiya, stands out as a delightful, crisp snack perfect for those looking to delve into traditional recipes or simply looking for something new to try. Here's a simple, step-by-step guide to making this delightful treat at home, tailored especially for beginners:
What is Mathari?
Mathari, a beloved Rajasthani and Gujarati snack, are small, savory biscuits that combine the flavors of whole wheat flour, salt, and various spices like carom seeds or black pepper. They are baked to a golden hue, offering a perfect crunch with every bite. Here’s how you can make them in your kitchen:
Ingredients You’ll Need
- 2 cups of whole wheat flour (atta)
- 1⁄2 teaspoon of salt
- 1⁄2 teaspoon of carom seeds (ajwain) or black pepper
- 1⁄4 cup of ghee or oil
- Water, as needed
- Oil for deep frying
Step-by-Step Guide to Making Mathari
1. Prepare the Dough
- In a large mixing bowl, combine the whole wheat flour, salt, and carom seeds or black pepper.
- Add the ghee or oil and mix well until the mixture resembles breadcrumbs. This step is crucial for making the Mathari flaky and crisp.
- Gradually add water to form a stiff yet pliable dough. Knead for a couple of minutes.
💡 Note: The dough should not be too soft. If it sticks, you’ve added too much water; adjust with a bit more flour.
2. Shape the Mathari
- Divide the dough into small portions, roll each into balls.
- Roll each ball into small, thick discs using a rolling pin. Try to keep them uniform in size for even cooking.
3. Fry Them Up
- Heat oil in a deep frying pan or kadhai over medium heat.
- Once the oil is hot, gently slide in the Mathari discs one by one. Don’t overcrowd the pan; cook in batches.
- Fry until they are golden brown on both sides. This usually takes 8-10 minutes. Keep the heat on medium to ensure they cook thoroughly and evenly.
- Remove from oil with a slotted spoon, letting excess oil drain, and place on paper towels.
🔥 Note: Ensure the oil is hot enough before frying to avoid the Mathari soaking up too much oil.
4. Cool and Store
- Let the Mathari cool completely; they will become crisper as they cool.
- Once cooled, store them in an airtight container. They can last for weeks if stored properly.
Enjoying Your Mathari
Mathari can be enjoyed in several ways:
- As is - The simple and delicious traditional way.
- With tea - Pairing Mathari with a hot cup of masala chai is divine.
- With Chutney - Serve alongside green mint chutney or tangy tamarind chutney for an extra kick.
🍵 Note: Mathari pairs wonderfully with most Indian teas, especially masala chai.
Embarking on this journey to make Mathari can be immensely rewarding. From mixing the dough to enjoying the first crunchy bite, the process encapsulates the essence of Indian culinary traditions. This snack not only delights the palate with its crunch and spices but also serves as a testament to the richness of Indian food culture.
Can I bake Mathari instead of frying them?
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Yes, you can bake Mathari. Preheat your oven to 180°C (356°F), place the rolled discs on a baking sheet, and bake for about 20-25 minutes or until they turn golden brown. Remember to flip them halfway through for even baking.
How long do homemade Mathari last?
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If stored in an airtight container, homemade Mathari can last for up to three weeks. Ensure they are completely cool before storing to avoid moisture accumulation.
Can I make Mathari gluten-free?
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Yes, you can! Substitute whole wheat flour with a gluten-free flour mix, but keep in mind the texture might differ slightly. You might need to adjust the amount of water used in the dough.
Related Terms:
- mathri recipe
- Namkeen mathri
- mathri
- Namak para
- Masala Mathri
- Baked Mathri
