Thursday, November 5, 2015

Mathri | Classic Mathri Recipe | Crispy Deep Fried Dough


Nothing says celebration in the North of India like Mathris. A staple of weddings, get-togethers, and festivals alike Mathris are a treat! In India, making Mathri was a bi-annual affair. Come Diwali or Holi, mounds of salty dough made with maida and ghee would be shaped into discs and deep fried to a crisp. For the kids, it meant enjoying hot crispy Mathris straight out of the fryer and then the cooled down flaky ones which would be stored in air sealed glass containers for days to come.

There were so many varieties to sample too. Kali Mirch wali Mathri, Ajwain ki Mathri, Methi Mathri, Zeera Mathri, Plain Salty Mathri. Mouthwatering treats made yet more delectable in the cold cold winters when eaten with home made, sun ripened Lime or Mango Pickles. Somehow I have never been able to coordinate the tradition of making pickles with Mathri in the winters. At times its been the lack of correct seasonal ingredients, at others that of time itself. But come October, I begin craving this wonderful treat. To satisfy the craving I try to make Mathris every Diwali. This year I actually made 2 batches of the plain salty variety and am sharing the recipe with you.


Ingredients:
1 cup maida (all purpose flour)
2 tbsp sooji (semolina)
1/3 tsp salt
4 tbsp ghee
1/4 cup warm water
Oil for deep frying

Method:
  1. Sift the flour, semolina, and salt into a mixing bowl.
  2. Add the ghee, and rub it into the flour.
  3. Pour in the warm water and prepare a dough.
  4. Knead for 4-5 minutes.
  5. Cover with cling film and allow to rest at least half an hour.
  6. Heat the oil to smoking point then reduce the heat to medium low.
  7. Divide the dough into 8 equal parts.
  8. Roll each in to a ball, then one by one into a disc about 1/6 of an inch thick.
  9. Poke each disc with the sharp end if the knife 7-8 times.
  10. Add 2 mathris at time in the oil. Fry until golden brown and crispy on both sides.
  11. Remove on a kitchen towel and allow the oil to drain.
  12. Cool completely and store in an air tight box for up to a month.
Good to Know
  • Patience is the key to making Mathris. Always make sure you have plenty of time when attempting this recipe.
  • The dough once made must rest for at least 30 minutes. Longer is good, and it can even be refrigerated. Remove from refrigerator about an hour before you plan to fry Mathris.
  • If using a gas burner, the fry Mathris on a low flame. If electric burner, medium low is required.
Nut free recipe

Like this recipe. Tried it. Leave me a comment:) 

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