masala mathri

Punjabi Masala Mathri Recipe – Masala Mathri Nimki

Punjabi Masala Mathri Recipe – Punjabi Mathri Recipe

Punjabi Masala Mathris are all time favorite crispy Indian snacks which is perfect cracker for your evening tea and today we are showing you how to make crispy, flavorful and quite easy to make spicy , not hot, masala mathris. The trick to make perfect mathris lies in the ingredients used for its preparation. Half a cup of ghee or oil in the flour helps impart a flaky crustiness to this luscious snack.

Crusty and crunchy Punjabi masala mathri prepared with desi spices is really scrumptious. You can prepare these mathris in large bulk and store in an airtight container. They keep good for more than two weeks. These tantalizing mathris can be prepared for any festival or as light snack. Try making these scrumptious masala mathris yourself with this easy to follow step-by-step recipe with pictures and enjoy!

Directions

Getting ready:

1. Coarsely ground coriander seeds, fennel seeds, black pepper and clove in a mixture grinder or in ihe mortar pestle.

masala mathriMaking:

2. In a big mixing bowl, add refined flour, wheat flour, gram flour, semolina, salt, cumin seed, carom seeds, asafoetida, dry fenugreek leaves and coarsely ground spices.

masala mathri recipe

3. Mix everything really well and then add some oil to it.

masala mathri

4. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 15-20 minutes.

masala mathri

5. After this, knead the dough again until smooth and make small lumps from it.

masala mathri

6. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well.

masala mathris

7. Heat enough oil in a wok and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown and crusty.

masala mathri

8. Drain out the fried ones on kitchen paper towels to remove excess oil. Likewise fry the rest.

masala mathrisServing:

9. Serve this crispy and spicy masala mathris with any pickle and relish eating. Store the remaining in an airtight container. It keeps good for 2 months.

masala mathrisSuggestions

  • Knead a firm dough and the oil should not be too hot for frying. Mathris fried on low flame are nice and crusty.
  • Instead of flattening them with hands, you can also use rolling pin. Roll out thick mathris and poke all over with the help of a fork.
  • For 25-30 mathris
  • Time- 70 minutes

Punjabi Masala Mathri Recipe Punjabi Masala Mathri Recipe
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour - 2 cups (250 grams)
  • Wheat flour - ½ cup (75 grams)
  • Gram flour - ½ cup (50 grams)
  • Semolina - ¼ cup (50 grams)
  • Oil - ½ cup
  • Cumin seeds - ½ tsp
  • Carom seeds - ½ tbsp
  • Coriander seeds - 1 tsp
  • Fennel seeds - 1 tsp
  • Black pepper - ½ tsp
  • Clove - 4
  • Salt - Less than 1 tsp or to taste
  • Asafoetida - 1 pinch
  • Dry Fenugreek leaves - 2 tbsp
Instructions
  1. Coarsely ground coriander seeds, fennel seeds, black pepper and clove in a mixture grinder or in ihe mortar pestle.
  2. In a big mixing bowl, add refined flour, wheat flour, gram flour, semolina, salt, cumin seed, carom seeds, asafoetida, dry fenugreek leaves and coarsely ground spices.
  3. Mix everything really well and then add some oil to it.
  4. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 15-20 minutes.
  5. After this, knead the dough again until smooth and make small lumps from it.
  6. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well.
  7. Heat enough oil in a wok and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown and crusty.
  8. Drain out the fried ones on kitchen paper towels to remove excess oil. Likewise fry the rest.
  9. Serve this crispy and spicy masala mathris with any pickle and relish eating. Store the remaining in an airtight container. It keeps good for 2 months.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: