Mathri or Matti or Mathiya is a popular snack in North India. Crispy-Flaky and flavourful Mathris are yummy and can be made at home. You can have it with a hot cup of tea or serve it to your guests with aam ka achar.
There are varieties of Mathris available in the market. You can make normal plain ones or Jeera/Ajwain Ones. You can make it either from Whole Wheat Flour or Maida. I have learned this from my Mum in law.
Let’s get started with Diwali Celebrations.
Mathri Recipe | Diwali Special
In a Thali or mixing bowl, take Maida, a pinch of salt, ajwain/ carom seeds. Mix them.
Add 3-4 tablespoons of oil. Incorporate Oil slowly into the maida. Mix & knead it well with your hands.
Now add water into the mixture little by little. Knead the dough.
The dough should not be soft, so be careful when you add water. The dough should be neither too soft or too hard.
Once the dough is done. Keep it aside and give rest for 10 minutes.
Make small balls of the dough and roll them using a rolling pin.
Once all balls are rolled up, poke them using a fork.
Heat Oil in a deep kadhai, fry these Mathris in batches on low flame.
Try to fry them in batches so that they can cook perfectly
Cook them at low heat till light golden brown. Take them out on a tissue paper.
Store in air tight container.