Hello
Everyone ,
Welcome to our kitchen ..
Today we are going to share with all of you.. a simple salted craker snacks..which is very popular in northern india...
Flavoured with spices kalongi ,pepper corn and kasuri methi enhance the taste this flaky snacks doubled.
People prepfer to have these mathris with mango pickle..or simply have with your tea..
You can make these crackers in a lots and store them in a air tight containers and used as required.
This will be fine with a month if u store in a air tight container.
Although it is made by refine flour (maida) only..but I prefer to make with half half..(half portion refine flour and half portion wheat flour)
I am adding some spices too to enhance the taste of these flaky crispy snacks.
Mathris -
Ingredients -
1 cup wheat flour wheat atta)
1 cup refine flour (maida)
1/2 tsp kalongi (nigella seeds)
1 tsp crushed peeper corn
1tsp of kasuri methi
5-6 tbsp refine oil
Salt to taste
Water as required or approximately 1/2 to 3/4 cup
Oil for deep frying
Method -
* Seive wheat flour ,refine flour ,salt together . Keep aside.
*Add refine oil and rub with your palm for a minute ..mix gently.
* Add nagilla seeds (kalongi) ,crushed pepper corn and kasuri methi mix it well.
* Add little water at a time and start to knead the dough. Sprinkle some water if needed. knead the dough very roughly.
*The dough should be hard or tight.
*Rest for 5 minutes and cover the dough with lid or cling film.
*Make a small size like ( tennis ball) from dough and roll into a thick chapati or puri about 3-4 inches in diameter.
Prick with the help of fork or knife on rolled puris.
*Prepare rest of them followed by same procedure.( mathris should be nor very thick or not very thin)
*Heat some oil in a deep kadhai / or non stick pan.
*Put 4-5 mathris at a time in to oil.
Deep fry them on low heat for 5 minute.
In the mean time flip these mathris in every 1 minute until they turn golden brown in colour.
* Spread the fried mathris on kitchen towel or paper napkin so that napkin will soak all the excess oil from these mathris.
*Likewise make all the mathris .
* Flaky tasty yummy salted indian biscuits are ready to eat.
You can serve them with evening tea or can have simply with pickles.
*Store them in a air tight container.
My mom tip -
* Mathri should be cooked on very low heat in a oil . In high heat they became browned very quickly from outside but do not get cooked from inside .
So, heat should be low for crunchy flaky mathris.
That's all for today.
we shall come back very soon with more existing recipes.
We are signing off.
Asha
Archana
Our thoughts
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Happy Cooking.
