Food preferences evolve with time. Some likes and dislikes that we develop over the years stay with us while some change radically. To explain this with an example, I had a strong aversion for dairy products like Paneer and curd but over the years I have convinced my taste buds to come to terms with these products and now I have come to like them.
Mathri was one food item that has stayed as my favored food item for all these years. To put my statement in a perspective I can continue to savor Mathris throughout the year without letting any boredom slip in. The crisp and savory, golden colored, deep-fried Mathris and a cup of hot tea is my dream evening snack. Mom is a specialist in Mathris. She can keep churning out fresh batch of Mathris that are perfectly crisp, perfect texture and bang on taste, every week without making any mistakes.
This recipe that we share today is from her documented recipes from her diaries. Nothing is more satisfying than the feeling of you being successful in your attempt of replicating heirloom recipes. These fresh batch of Mathris would last for a week at my place. Ensure you keep them in an air tight container to retain the freshness and the crispiness. With the rains beginning to show signs of receding, here’s your final chance of enjoying rains with some savory Mathris and hot tea.
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- 250 grams Maida (White flour)
- 1 tsp. Kalonji (Nigella Seeds)
- 1 tsp. Kasuri Methi (dried Fenugreek leaves)
- ½ tsp. Black pepper powder
- 1½ tsp. Salt
- Cooking Oil
- We will start with process of Moyan (adding fat which is Oil in this case to flour) add 4-5 tbsp Oil. Rub flour between your palms. We have used 75ml Oil for Moyan.
- Add Nigella Seeds, Black Pepper Powder, Salt and Dried Fenugreek leaves and mix well.
- Use lukewarm water to knead into hard dough (like poori dough).
- Keep the dough covered in a damp cloth for 30 minutes. After 30 mins, uncover the dough and make lemon sized balls. While we roll the balls, keep remaining dough covered in a damp cloth.
- Roll the balls flat into the round shape (like pooris). We will make slits with knife to make it look like a mat.Don't cut till the edges (long strips in the middle).
- Heat Oil in a pan and fry Mathri in this oil on medium heat. Reduce the heat and cook Mathri from both sides until it becomes golden brown in color.
- Crispy and Savory Mathri is best enjoyed with hot tea. It can also be used to make Mathri Chat.
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