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Deep fried recipe

Mathri with Tips Tricks

मठरी या पापडी बनाते समय किन किन बातों का ध्यान रखें ? Mathri with Tips Tricks

 

Mathri is a common tea time snack in many parts of India. It is a most preferred snack with tea because it is crispy and tastier to eat, It’s crunch gives the desired satisfaction to people’s taste buds. 

Here is step by step easy recipe to make Mathri easily and to make it crispier without any mistake. This recipe will help you to make Mathri in a unique shape as it will help you to make it presentable while serving to the guests. 

Direction:

Getting Ready:

Add a ¾ tsp of salt, a tsp of carom seeds after crushing it, 2 tbsp of crushed dry fenugreek leaves, a ¼ cup of oil to the 2 cups of refined flour. 

Add a ½ cup of lukewarm water in the intervals and knead the stiffer dough. 

After kneading the dough, cover and keep it aside to set for 15 to 20 mins. 

Mash the dough with oil after 20 mins. 

Expand the dough horizontally and divide into the lumps.

Lift a dough lump and flatten it into round shaped Poori.

Flatten it into a diameter of 3 to 6 inches.

Divide it into four equal portions.

Cut it partially from all the corners, do not cut it from the centre. 

Apply some water before folding it and paste the corner from end to the centre. 

Preheat oil in a wok for frying it. The lesser heated oil is required to fry Firki Matari, it shouldn’t be highly heated. 

Keep the flame from low to medium. 

Add Mathri to it for frying.

Flip it once it starts floating on the surface.

Drain it out once it becomes brown. 

Fry rest of it likewise. It takes 5 to 6minutes to fry the single round of it

28 Matari can be made out of the prepared dough. Firki Matari is ready to be served.

Suggestions

  • If you are kneading dough during the winters and use lukewarm water for it then, you can knead it quickly.

Mathri with Tips Tricks
Author: 
Recipe type: Snack
Cuisine: Indian
 
Mathri is a common tea time snack in many parts of India. It is a most preferred snack with tea because it is crispy and tastier to eat, It’s crunch gives the desired satisfaction to people’s taste buds.
Ingredients
  • Refined flour - 2 cups (250 gms)
  • Oil - ¼ cup (60 gms)
  • Dry fenugreek - 2 tbsp
  • Carom seeds - 1 tsp
  • Salt - ¾ tsp (or to taste)
  • Oil -for frying
Instructions
  1. - Take 2 cups of refined flour in a bowl, add a ¾ teaspoon of salt, a teaspoon of carom seeds after crushing it, 2 tablespoons of dry fenugreek leaves after crushing it, a ¼ cup of oil to it
  2. - Mix all the ingredients well.
  3. - Add ½ cup of lukewarm water in the intervals to knead the stiffer dough.
  4. - After kneading the dough, cover it for 15 to 20 minutes to set.
  5. - After 20 minutes, the dough has set.
  6. - Apply some oil on your palms and mash the dough.
  7. - Expand the dough horizontally and divide into lumps.
  8. - Lift a dough lump and flatten it into round shaped Poori.
  9. - Flatten it into a diameter of 3 to 6 inches.
  10. - Divide it into the four equal portions.
  11. - Cut it partially from all the corners, do not cut it from the centre.
  12. - Apply some water before folding it and paste the corner from end to the centre.
  13. - The windmill Matari is ready to fry.
  14. - Preheat oil to fry it, add a mini dough lump in the oil to check it.
  15. - The lesser heated oil is required to fry Firki Matari, it shouldn't be highly heated.
  16. - Keep the flame from low to medium.
  17. - It is floating on the surface, we will flip it.
  18. - It appears brown to us because it has fried, we will drain it out.
  19. - Fry rest of it likewise. It takes 5 to 6minutes to fry the single round of it
  20. - 28 Matari can be made out of the prepared dough.
  21. - Firki Matari is ready to be served.
  22. Serving
  23. - Store it in an airtight container after cooling it and consume it for 2 months.

 

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