Masale-wali Mathri ( And a very Happy Diwali )
Festival time is the time to give in to all sorts of cravings. And the spate of bad weather in Blore has only increased my desire to munch on various kinds of 'Namkeen' or savoury snacks while sipping endless cups of 'Adrak-wali' chai (ginger tea).
I was first introduced to Mathri during my stay in Pune. My room-mate had a special weakness for fried stuff like Laccha, Bhakarwadi and ofcourse the Mathri. Though I found it to be somewhat oily, I loved snacking on it occasionally. Read on for the recipe -
Preparation Time - 45 mins
- 1 cup maida ( refined flour )
- 1 cup atta ( whole wheat flour )
- 1 tsp peppercorn
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1/4 tsp ajwain (carom seeds)
- salt to taste
- pinch of baking powder
- 2 tbsp ghee
- oil for deep frying
Preparation - Take the maida, atta and baking powder in a big bowl. Add the hot ghee to it. Rub it into the flour so that the texture resembles bread crumbs. This will take about 5 mins.
Then add the crushed peppercorn, carom seeds and kasuri methi to it. Sprinkle salt as per taste. Mix in. Add warm water little by little and knead into a tight dough.
Smear the dough with a few drops of oil. Cover and keep aside for 5 mins.
Cooking - Heat the oil in a wok.
Roll out the dough into a thick circle ( about 2 mm thickness ). Take the cap of a bottle and cut out small circles ( abt 3 cm in diameter ). Pierce holes into the circles with a fork.
Add 4-5 circles to the hot oil and fry till light brown on both sides. Take out and place on paper napkins.
Repeat for the remaining dough.
Once the mathri had cooled down completely, store it in airtight containers.
Note - This recipe will yield about 30-32 pieces.