Punjabi Mathri Recipe / How to make Punjabi Namkeen Mathri / namkeen mathri recipe / step by step images / recipe video
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| Punjabi Mathri Recipe |
Mathri is a very common and popular tea time snack in the
north india .
It is generally made during diwali as a namkeen snack.
But my muma would make it any time as it is still a standard
tea time snack of my family. My muma always teams these namkeen mathris with
shakar pare, the recipe of which I would be uploading soon.
The mathris actually are thick but I like them a bit thin and
crispy and hence made the same way. But you can keep them thick when rolling
the mathris. If you are trying it for the first time, then I would suggest make
half the batch thick and the latter thin. Then you would understand the
difference and also your liking so you can make them accordingly the next time.
While preparing its dough the most important is the amount
of ghee to be added. I have it very clearly in the video and also in the images
below. The quantity of ghee should be such that when u press the mixture in
your hand it should be able to hold itself and form a lump.
If the ghee is less added then the mathris would become
hard, if added more then you won’t be able to even hold, it would be so soft.
So be careful while adding ghee.
Further you can watch it in the recipe video
Ingredients:
1 cup Plain flour ( maida)
¼ cup Ghee
1 tsp Black pepper crushed
1 tsp Carom seeds (ajwain)
2 tbsp Water
Salt
Method:
Take a bowl.
Add 1 cup plain flour, 1 tsp Black pepper
crushed, 1 tsp Carom seeds (ajwain), salt, ¼ cup ghee and mix well.
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| add flour, black pepper, ajwain, salt ghee, mix well |
After mixing press the mixture in your palm. A lump should
be formed as shown in the pic. The mixture should be able to hold itself
without falling apart.
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| lump should be formed |
Now add in 2 tbsp of water. Mix and knead to form a stiff
dough. The dough should be stiff then your regular one used to make chapattis
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| add water |
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| knead into a dough |
Cover it with a moist cloth and keep it aside for about 15
minutes.
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| cover and let it rest for 15 min |
After 15 minutes knead the dough again.
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| knead again |
Then take a small ball of dough, flatten with your palms and roll it into small disc.
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| take a small portion of dough |
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| flatten |
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| roll |
It would not be rolled into a proper circle.
Prick it at 4 to 5 places with the help of a fork because we
want it flat and not like a puri.
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| prick with fork |
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| thickness |
Likewise roll and prick all the mathris.
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| make all the mathris |
Now heat oil in a pan.
And slide these mathris into hot oil and then reduce the
heat to medium. The oil should not be so hot that the mathris would burn. Also
do not overcrowd the mathris in the pan.
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| slide mathris into oil |
Flip and fry till they turn nice golden brown and crisp.
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| golden and crisp |
Punjabi Mathris are ready to serve.
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| Punjabi Mathri Recipe |
Tips:
The quantity of ghee should be adequate. Less would make
them hard and excess would make them over soft.
Whole peppercorns can also be used.
Fry on medium heat
Do try this food-a-licious Punjabi mathri for your family
and friends and let us know your experience via comments.
