Namaskar...
I am sangeeta Agrawal and welcome you at my blog.Today's recipe "khasta mathri"is a famous snack recipe of Northern India.people like it at tea time in the morning and evening too.
Khasta means brittle and crispy deep fried biscuits either of refined, wheat or semolina or mixed multigrain flour.
In the olden time...Women make laddu and mathri as breakfast.They avoid bread and fast-food.At my home.. I used to see my mother making these snacks for the family.
The speciality of Mathris is that they are long time storable and very crispy in taste.
Ingredients for Mathri....
1. Refined flour | maida....250 gram
2. Semolina | sooji......50 gram for adding crispy taste
3. Deshi ghee | oil .....65 gram..(1|4th part of refined flour + 1 tbsp for semolina
4. Carom seeds ( ajwain )1 tea spoon....For enhancing the taste and aroma
5. Salt to taste.
6. Ghee or oil for frying Mathris
2. Semolina | sooji......50 gram for adding crispy taste
3. Deshi ghee | oil .....65 gram..(1|4th part of refined flour + 1 tbsp for semolina
4. Carom seeds ( ajwain )1 tea spoon....For enhancing the taste and aroma
5. Salt to taste.
6. Ghee or oil for frying Mathris
Method.....
Take a big pan and mix ghee | oil ,salt and carom seeds ( ajwain ) and semolina to the refined flour.Make a tight dough with the help of normal water in the summer.
But in the winter it should be kneaded with lukewarm water.
But in the winter it should be kneaded with lukewarm water.
The dough of mathri should be more tight than the dough of purees.
It is also not kneaded much for smoothing like purees.
It is also not kneaded much for smoothing like purees.
Just knead for 2 minutes and keep aside for at least 20 minutes by covering it.
After that..Oil the surface of the rolling board or clean the counter....And roll the dough of mathri with the help of fingers.
Cut the dough in tiny balls with the help of hands or with a knife.
Just put the ball on the rolling board and roll it with a roller ( belan ) without making them smooth.This trick makes Mathris crispy.
Otherwise they would become soft like purees.
Otherwise they would become soft like purees.
Now roll it out into semi thick disc.Finish the rest of the dough likewise.
Then fork all mathris gently in several places from both the sides.... Because sometimes mathris become puffed.
Frying process of Mathri....
Now on the flame and heat oil to maximim.Once hot reduce the flame to medium. Gently drop the 10 or 12 mathris at the same time in the hot oil.
High the flame for 2 minutes so that mathris could not absorb the oil.As frying spread out the oil over them and flip them...As they come above ( floating) just sim the flame and fry them till light golden brown.
One batch of mathri will take 10 to 12 minutes.
One batch of mathri will take 10 to 12 minutes.
Now Mathris are ready to serve.
Note.....
Mathri is a nice appetizer.You can store it till 1 month after cooled down completely.
1.while kneading the dough of mathri....Just mix all things well and knead it gently.Don't make a smooth dough like puree.Let it rest.
2.while frying adjust the flame.In the beginning oil should be hot when ready to fry oil has to be reduced to the medium and then sim the flame till the mathris become light golden brown.
Thanku Friends....
If you like my method....Then like and subscribe it.
Thanks Thanks again.
If you like my method....Then like and subscribe it.
Thanks Thanks again.
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