Masala Mathri Recipe
Masala Mathri is a variant of Mathri with spices added to make it more crispy. Crispy and flavourful, Masala Mathri can be prepared quite easily with readily available ingredients like plain flour, carom seeds and cumin seeds, and so on. A tablespoon of melted ghee, added to the dough, helps impart a flaky crispness to this delectable snack.
You can make the mathris in bulk and store in an airtight container to serve with tea whenever required. It is one of the most popular snacks in North India, and is part of most marriage cooking or religious occasions like Karva Chauth and even as tea-time snack. It is also a famous Diwali snacks.
Mathri is served with mango, chilli or lemon pickle along with tea. The creation of this snack was influenced by the need to have preserved food that will stay edible for days and the finished products are often stored in big jars at room temperature.
1 cup plain flour (maida)
1/4 tsp carom seeds (ajwain)
1/2 tsp cumin seeds (jeera)
1 tsp chilli powder
1/2 tsp freshly ground black pepper (kalimirch)
1 tbsp melted ghee
salt to taste
oil for deep-frying
Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
Divide the dough into 5 equal portions.
Roll out one portion of the dough into a small circle
Repeat make more mathris.
Heat the oil in a deep non-stick kadhai and deep-fry 3 mathris at a time, on a medium flame for 8 to10 minutes or till they turn golden brown in colour from both the sides.
Drain on an absorbent paper.
Serve or store in an air-tight container.
Adapted from Tarla Dalal.com