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Mathri By Chef Ajay Chopra

Mathri

Mathri is a traditional Indian deep-fried snack. Chef Ajay Chopra shares the recipes for three different varieties of mathri.
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Serves

3

Cooking Time

10 Min

Meal Type

savoury

Preparation Time

10 Min

Difficulty

MEDIUM

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INGREDIENTS

  • 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)

PREPARATION

  1. 1

    In a bowl add the maida and pour some warm ghee on top.
  2. 2

    Mix the two well and then divide the flour into three parts for 3 different styles of Mathris.
  3. 3

    Add ajwain and salt to one portion of flour. Add water and knead the mixture into a dough.
  4. 4

    Add kasuri methi, jeera, red chilli powder and salt to another portion of flour. Add water and knead the mixture into a dough.
  5. 5

    Add jeera and water to the third portion and knead it into a dough. .
  6. 6

    Make dough balls from the three doughs. Flatten the dough balls and prick holes into them using a fork.
  7. 7

    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.

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