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Ajay Chopra
Mathri is a traditional Indian deep-fried snack. Chef Ajay Chopra shares the recipes for three different varieties of mathri.
Preparation Time
10 Min
Cooking Time
10 Min
Meal Type
snack
Difficulty
MEDIUM
Serves
3
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.
