Mathri / Mathiya
( A fried, flaky, crunchy, tea-time Indian snack, made from Maida and Rawa ).
Most Indians are tea/chai lovers. Having tea in the afternoon, with some snacks is a regular practice. Dry snacks are very popular, as they can be easily stored and relished every day with tea(chai). Today I am sharing a very popular north - Indian snack recipe called ‘Mathri’ or ‘Mathiya’. These are made with all-purpose flour(maida) and semolina(rawa) mixture. The savory taste of these mathris act as a perfect compliment to the sweetness of the tea. These mathris are very crispy, flaky and totally delicious!
Ingredients
2 cups all-purpose flour (maida)
3 tbsp semolina (rawa)
1 tsp cumin seeds (jeera)
2 tbsp crushed Kasuri methi
1/4 tsp carom seeds (ajwain)
1.5 tsp salt
4 tbsp clarified butter (ghee)
water for kneading
oil for frying
Method
Mix all-purpose flour(maida), semolina(rawa), carom seeds(ajwain), salt, cumin seeds, and crushed Kasuri methi in a bowl
Add melted ghee and mix it with the dry ingredients by rubbing it in. The entire mixture should look like crumbly dough.
Start adding little water and make dough. The dough should not be too soft or too hard. It has to be harder than the dough made for chapatis.
Cover the dough and rest it for 10-15 mins.
After resting, gently knead the dough for a minute again and make balls out of it.
Flatten the balls by pressing them between your palms and roll them into a thick circle, just as we do while making a chapati.
Press down throughout the circle with your fingers or with a fork on both sides. This step ensures that the mathris don’t puff up while frying.
With a knife or a cutter, cut the circle into small squares/circles. You can also use a cookie cutter to do the same.
Separate the little raw mathris and transfer them to a large plate/thali. Keep them one beside the other.
Repeat making mathris for all the dough balls.
Heat enough oil in a pan/kadhai on medium heat. When the oil gets hot, slide a few mathris in it. Fry them on both sides. As they get properly cooked, they will rise on the top and change color (8-10 mins). Use a perforated steel spatula for frying.
Remove them on kitchen paper (kept on a plate) to remove excess oil.
Fry all the mathris and cool them down. As they cool, they will become more crispy.
Store them in an air-tight container.
MATHRIS ARE READY TO BE SERVED!!
Notes -
You can add hot oil instead of melted butter to the dry ingredients.
Don’t knead the mathri dough too much.
The mathris should be fried on medium heat to ensure they are properly cooked from the inside too. The high flame will burn the mathris from the outside and keep them uncooked from within.
You can add black pepper powder to mathris too. I don’t prefer it so I skip it.
We need to add a little more salt while making the dough as this snack is a little salty.
We add semolina to add crispiness to the mathris. Don’t skip adding it to the maida.
Ensure that the mathris are completely cool before transferring them to a jar.
Mathri / Mathiya
Ingredients
- 2 cups all-purpose flour (maida)
- 3 tbsp semolina (rawa)
- 1 tsp cumin seeds (jeera)
- 2 tbsp crushed Kasuri methi
- 1/4 tsp carom seeds (ajwain)
- 1.5 tsp salt
- 4 tbsp clarified butter (ghee)
- water for kneading
- oil for frying
Method
- Mix all-purpose flour(maida), semolina(rawa), carom seeds(ajwain), salt, cumin seeds, and crushed Kasuri methi in a bowl
- Add melted ghee and mix it with the dry ingredients by rubbing it in. The entire mixture should look like crumbly dough.
- Start adding little water and make dough. The dough should not be too soft or too hard. It has to be harder than the dough made for chapatis.
- Cover the dough and rest it for 10-15 mins.
- After resting, gently knead the dough for a minute again and make balls out of it.
- Flatten the balls by pressing them between your palms and roll them into a thick circle, just as we do while making a chapati.
- Press down throughout the circle with your fingers or with a fork on both sides. This step ensures that the mathris don’t puff up while frying.
- With a knife or a cutter, cut the circle into small squares/circles. You can also use a cookie cutter to do the same.
- Separate the little raw mathris and transfer them to a large plate/thali. Keep them one beside the other.
- Repeat making mathris for all the dough balls.
- Heat enough oil in a pan/kadhai on medium heat. When the oil gets hot, slide a few mathris in it. Fry them on both sides. As they get properly cooked, they will rise on the top and change color (8-10 mins). Use a perforated steel spatula for frying.
- Remove them on kitchen paper (kept on a plate) to remove excess oil.
- Fry all the mathris and cool them down. As they cool, they will become more crispy.
- Store them in an air-tight container.
Notes
- You can add hot oil instead of melted butter to the dry ingredients.
- Don’t knead the mathri dough too much.
- The mathris should be fried on medium heat to ensure they are properly cooked from the inside too. The high flame will burn the mathris from the outside and keep them uncooked from within.
- You can add black pepper powder to mathris too. I don’t prefer it so I skip it.
- We need to add a little more salt while making the dough as this snack is a little salty.
- We add semolina to add crispiness to the mathris. Don’t skip adding it to the maida.
- Ensure that the mathris are completely cool before transferring them to a jar.
