Mathri| Crisp and savory Mathri | How to make Mathri recipe
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Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Add Nigella Seeds, Black Pepper Powder, Salt and Dried Fenugreek leaves and mix well.
  3. Use lukewarm water to knead into hard dough (like poori dough).
  4. 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.
  5. 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).
  6. 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.
  7. Crispy and Savory Mathri is best enjoyed with hot tea. It can also be used to make Mathri Chat.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/crisp-and-savory-mathri/