Mathri is a very popular north Indian teatime snack. This crispy snack is found in almost all north Indian homes. In our family everyone is very fond of aate ki mathri, as a perfect and favourite tea time snack.
It is not just an everyday snack, but also finds an important place during festivals like Holi and Diwali. Mathri also is part of wedding sweet packets. A packet of this crispy delight is added along with the packet of sweets given to guests during a wedding.
When we travel in the north, we see a jar of mathri at every tea shop, be it along the highway or in railway station kiosks. It serves to still the hunger pangs so typical of travelling! And talking of travel, mathri is a staple for long train journeys. Its long shelf life makes it a favourite with children who stay away from home and crave for a bite of home food!
Traditionally this crispy snack is made with maida but I have substituted it with the healthier wheat flour (aata). Do make and enjoy this easy and simple snack.
Ingredients for 30 to 35 mathri:
- Aata (wheat flour ) – 2 tea cup
- Suji ( semolina ) – ½ tea cup
- Salt – ¾ tsp
- Ajwain (carom seeds) – ¾ tsp
- Refined oil – ¼ tea cup
- Oil for frying – 1 tea cup
- Water – ¾ tea cup
- Take aata and suji in a parat (large plate), add ajwain and salt.
- Now add ¼ tea cup lukewarm oil and rub oil evenly into the flour with finger tips until it resemble breadcrumbs.
- To check if it is the right consistency, take a handful and bind it tightly with the fist closed. If it holds the shape, the flour the flour is ready to knead. It it disintegrates, add 1 or 2 tbsp more of oil to it.
- Now add lukewarm water a little at a time and knead into a stiff dough.
- The dough should be stiff, but pliable and smooth.
- Grease the dough with oil and cover with a moist muslin cloth and keep it aside to rest for 10-15 minutes.
- Divide the dough into equal portions and make small lemon-sized balls.
- Flatten the ball and roll into 2″ discs.
- Prick the mathri on both sides with a fork. This will prevent them from puffing up while frying.
- Heat oil in a heavy-bottomed kadhai (wok).
- When the oil is medium hot, lower the flame and put 5-6 mathri at a time.
- Fry until the mathris are crispy and golden in colour.
- Remove and keep on absorbent paper.
- After the mathris cool completely, store in an airtight container.
- Mathri has a long shelf life, stays good for almost one month.