Recipe with video of how to make mathri
Preparation Time : 15 mins | Cooking Time : 25 Mins |Makes: 26 mathris approx.
Maida | all purpose flour 3/4 cup
Besan | kadalaimaavu 1/4 cup
Sooji | rava 1 tblsp
Oil 2 tblsp + for deep frying
Ajwain | omam 1 tsp
Black pepper 1 tsp
Salt as needed
Video of how to make Mathri
- In a wide bowl sieve the maida and besan to get even mixing.
- Add in the sooji, ajwain and salt. Using a mortar and pestle pulse the pepper finely and add it to the flour.
- Add 2 tblsp of oil to this. Room temperature oil only. Alternatively you can add ghee too.
- Crumble the flour mixture with you hands, mix it nicely.
- Add little water to this mixture and make a tight dough. It should be slightly tight than the poori dough.
- Cover it and keep it aside for 10 minutes.
- After 10 minutes, knead the dough once and make small balls out of the dough. The size should be similar to our vella seedais.
- Using a rolling pin or using your palms flatten it. Do not make it thin , it should be slightly thick.
- Using a fork prick it on both sides to avoid fluffing up while frying.
- Repeat this for all the remaining dough. Odd shapes are ok, no need for them to be in perfect round shape.
- Spread the rolled mathris on a wide plate and let this dry till the oil heats up.
- Once the oil is hot, bring down the flame to low.
- Carefully put the rolled mathris in batches. Do not overcrowd.
- Fry in a low flame and maintain the temperature by bringing the flame to medium, in between and bring it down to low again.
- Be patient while frying and do not keep in high flame, else they get cooked on the top fast and inside will remain soft.
- Flip on the other side and cook till they turns nice golden brown.
- Take it out from the oil and drain in a kitchen towel.
- Once it cools down store this in an airtight container.
- This will stay crisp for many days if stored well.
- Mathris are ready.
- These mathris tasted like oman biscuits.
- Always keep the dough tight.
- You can make variation in these mathris by adding 1/2 cup maida and 1/2 cup atta.
- Instead of black pepper you can add red chili powder.
- Also you can make it as masala mathris by adding coarsely pound coriander seeds, fennel seeds and kasoori methi.
- Instead of oil you can add ghee in the dough.
- Always fry in low heat and maintain the temperature always.
- Mathris can be served as a tea time snack too.
- You can bake these mathris too instead of deep frying, but since i haven't tried baking not sure about the temperature and time. You can give it a try.