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Mathri By Chef Ajay Chopra
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Mathri
Mathri is a traditional Indian deep-fried snack. Chef Ajay Chopra shares the recipes for three different varieties of mathri.
Read MoreINGREDIENTS
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
- In a bowl add the maida and pour some warm ghee on top.
1
- Mix the two well and then divide the flour into three parts for 3 different styles of Mathris.
2
- Add ajwain and salt to one portion of flour. Add water and knead the mixture into a dough.
3
- Add kasuri methi, jeera, red chilli powder and salt to another portion of flour. Add water and knead the mixture into a dough.
4
- Add jeera and water to the third portion and knead it into a dough. .
5
- Make dough balls from the three doughs. Flatten the dough balls and prick holes into them using a fork.
6
- Deep fry in hot oil until golden and crisp.
7
STEP BY STEP
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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