Ajay Chopra
Mathri is a traditional Indian deep-fried snack. Chef Ajay Chopra shares the recipes for three different varieties of ma ... Read More
Preparation Time
10 Min
Cooking Time
10 Min
Meal Type
snack
Difficulty
MEDIUM
For the general mathri dough
1 cup all-purpose flour (maida)
2- 3 tbsp ghee
For Mathri option 1
salt
ajwain
water (a few drops for binding)
For Mathri option 2
salt
red chilli powder
kasuri methi
jeera
water (a few drops for binding)
For Mathri option 3
jeera
water (a few drops for binding)
In a bowl add the maida and pour some warm ghee on top.
Mix the two well and then divide the flour into three parts for 3 different styles of Mathris.
Add ajwain and salt to one portion of flour. Add water and knead the mixture into a dough.
Add kasuri methi, jeera, red chilli powder and salt to another portion of flour. Add water and knead the mixture into a dough.
Add jeera and water to the third portion and knead it into a dough. .
Make dough balls from the three doughs. Flatten the dough balls and prick holes into them using a fork.
Deep fry in hot oil until golden and crisp.
Mathri is a savoury snack made with all-purpose flour, spices and seasonings. Chef Ajay makes three different varieties of mathri, namely, methi mathri, ajwain mathri, and plain mathri. This deep-fried snack can be stored for many days in airtight containers.
The flaky, crispy, savoury Mathri can be had as a tea time snack with mango or lemon pickle or green chutney.
