Namaskar...
How are you !! I hope that you are fine and healthy.
I welcome you heartily at my food blog.
# "Khasta Masala Mathri" is an Indian Snack recipe which is enjoyed in the breakfast and in the evening tea time.
# This snack can go long till months so mostly mothers like to make it in abundance and store it. During the busy morning schedule...it is enjoyed with pickle, chutney and ginger tea.
# There are many types of mathri are prepared at home like... plain mathri, Ajwain mathri, Methi mathri, sweet mathri etc.
# Today I am sharing the most demanding recipe of..."Punjabi Masala Mathri".
You can make it easily at your home like market style and more healthy way by your hands.
# Let us start the recipe..
# Prep Time...10 minutes
# Cook Time...30 minutes
# Servings....8 person
# Cuisine.... Indian breakfast and evening tea time
# Course... snack recipe
# Ingredients For The Recipe
1. All purpose flour....250 gram ( maida )
2. Semolina....50 gram
3. Ghee or oil for moen....70 gram
4. Salt to taste...1 Tea spoon
5. Carrom Seeds...1/2 Tea spoon
6. Crushed black pepper....1 Tea spoon
7. Fenugreek leaves....1 Table spoon ( kasoori methi )
8. Water for kneading....90 ml.
9. Oil for frying
# Procedure For Making.....
# Take a big bowl or parrant....add seived maida, semolina, salt, ajwain, crushed black pepper and kasoori methi.
Mix well.
# Then add melted ghee for moen and mix well with hands using your palm...the texture should be like bread crumbs.
If you bind it in your fingers like laddu....it means that the moen is perfect.
# Now knead the dough with the help of water using little by little.
Knead a tight dough more than the dough of Poori.
Just combine the flour with soft hands and don't make it smooth.
By doing so... Mathri will be very crispy, layered and Khasta like Halwais.
# Don't let the dough take rest.
Just gather the dough and roll it.
Divide the dough into lemon size balls.
Again don't make the balls smooth.
Place a ball on your palm.
Press it with the side of other palm gently and spread it like a disc with your palm 2 times.
You can roll the mathris as choice.
In this way...prepare all the balls of mathri.
Keep aside.
Heat a heavy bottomed kadhai with oil on the high flame.
As the oil heats up well at the smoking point...just off the flame.
After 2 minutes...on the flame on medium slow.
Drop the mathri one by one as required in a batch.
In the starting fry the mathris without touching just shake the oil of kadhai a little so that mathri could not stick in the bottom.
Then flip them and fry on the slow flame till golden brown.
The frying of 1 batch...takes 12 to 15 minutes.
In this way...get fry all the mathri well.
Let them cool completely.
Then store it in a air tight container or jar.
You can eat these " Punjabi Masala Mathri" till months.
# Note..
1. For making mathris khasta or crispy...the moen should be perfect.
The right ratio is 1/4 part of the dough.
In this recipe...300 gram flour needs...70 or 75 gram.
2. The dough of this mathri should be very tight more than the poori aata dough.
Let the dough remain rough. Don't make it smooth.
3. Don't let the dough take rest for extra crispiness.
4. Fry all the mathris on the slow flame.
5. After frying the mathris...let them remain open without covering for hours.
6. Store in a air tight container when the mathris cool down completely.
Thanku Friends.
Regards.
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