Mathri | Namkeen Mathri | Festive Recipe

Mathri | Namkeen Mathri | Festive Recipe | Nimki is a Rajasthani snacks.It is a kind of flaky biscuit from north-west part of India.It is available in almost all sweet shops in India.

Preparation of Mathri

It is made from flour,carom seeds,peppers,ghee,salt and water.This is a flaky,crisp and spiced kind snack food that can stay edible for days.A good option of snacks while travelling or for tea-time.This is one of my family favourite snack food.

You can prepare it in different variations like by adding dry fenugreek/kasuri methi one can prepare Methi Mathri,Achari Mathri,Masala Mathri,etc…The preparation of mathri is very simple.The consisitency of the mathri dough should be a stiff dough.Also Mathri should always be fried at medium heat,because only then it will turn crispy and crunchy.

You can also try more teatime recipes on this blog….just click on them to watch detailed recipes…

So lets start with the recipe of this flaky and crispy snacks that can be made before hands and can be stored in an airtight container for weeks long.

Celebrate this festive season with this delicious preparation of this recipe and share your feedback with us in the comment section below.

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Watch Mathri | Namkeen Mathri | Festive Recipe | Nimki Video

Mathri | Namkeen Mathri | Festive Recipe | Nimki

course : snacks
cuisine : indian
prep : 15 minutes
cook : 30 minutes
total : 45 minutes
servings : 40-50 small sized mathri’s
author : suchita satpute satpute
(1 CUP = 250 ML)

INGREDIENTS :

2 cups maida/all purpose flour(मैदा)
½ cup melted ghee(तूप)
1 tbsp coarsely crushed peppers(जाडसर वाटलेले मिरे)
2 tbsp carom seeds(ओवा)
Salt to taste
Water for kneeding
Oil for frying

METHOD :

In a bowl add maida,crushed peppers,carom seeds and salt as per your taste.
Mix them well.
Now add melted ghee to the mixture.
Now rough the ghee to the flour mix with the helps of your palm so that the ghee gets evenly mixed.
Mix the dry flour and ghee with your hand in such a way that when you take the flour in your hand you should be able to hold the flour.
Now add water in batches.
Kneed a stiff and soft dough.
Cover the dough with the damp cloth and keep aside for 10-15 minutes.
Now take a ball sized piece from the kneeded dough and roll it into a round shaped chapati.
It should be quite thick.
Now with the help of round cutter cut them into small or desired sized round puri’s.
Now pirk the rolled puri’s all over with the fork or knife.(this is done because we don’t want the mathri’s to get puffed)
These are your Mathri’s are ready to fry.
Now heat the oil in a pan or kadhai.
Once the oil gets heated fry them on medium flame.
Keep in mind that Mathri’s should always be fried at medium heat,because only then it will turn crispy and crunchy.
Once they turn light golden brown remove them into a plate.
Your crispy,flaky and crunchy Mathri’s are ready to eat.
Serve them with tea as a teatime snacks….

RECIPE NOTE :

The kneeded dough should be stiff and smooth.
I always prefer taking 1:4 proportion of ghee and maida i.e if you take 1 cup of maida always add ¼ cup of ghee.
This proportion makes a perfect crispy and flaky Mathri’s.
Don’t fry the mathri’s on high flame.
Keep in mind that Mathri’s should always be fried at medium heat,because only then it will turn crispy and crunchy.

Step by step method of preparing Mathri | Namkeen Mathri | Festive Recipe | Nimki

In a bowl add maida,crushed peppers,carom seeds and salt as per your taste.

Mix them well.

Now add melted ghee to the mixture.
Now rough the ghee to the flour mix with the helps of your palm so that the ghee gets evenly mixed.
Mix the dry flour and ghee with your hand in such a way that when you take the flour in your hand you should be able to hold the flour.

Now add water in batches.

Kneed a stiff and soft dough.

Cover the dough with the damp cloth and keep aside for 10-15 minutes.

Now take a ball sized piece from the kneeded dough.

And roll it into a round shaped chapati.

It should be quite thick.
Now with the help of round cutter cut them into small or desired sized round puri’s.

Now pirk the rolled puri’s all over with the fork or knife.(this is done because we don’t want the mathri’s to get puffed)
These are your Mathri’s are ready to fry.

Now heat the oil in a pan or kadhai.
Once the oil gets heated fry them on medium flame.
Keep in mind that Mathri’s should always be fried at medium heat,because only then it will turn crispy and crunchy.
Once they turn light golden brown remove them into a plate.