Mathari is a popular snack in north India. These deep fried Indian crackers mostly served with mango pickle. In the time, when snack defines varieties of cookies, cakes and other processed and packaged food. Traditionally in India snack is a food, cooked with the things easily available at home. Shakarpare, Mithi Mathari, Chivda, Besan ke Sev are the name of the few snacks in the list. Mathari is popular because it is easy to store for longer period. It’s salty, crunchy taste with spicy sour pickle tingles your taste bud in to instant action. Even now mathris are the must item on many festivals. Holi, Karwachauth, Diwali just to name a few.
- 2 cups Maida (All-Purpose Flour)
- 1/2 cup Atta (Whole Wheat Flour)
- 1/4 cup Sooji (Semolina)
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Ajwain (Carom Seeds)
- 1 tablespoon Kasuri Methi (Fenugreek Leaves) , dried & crushed
- 4 tablespoons Oil
- 3/4 cup lukewarm Water (use as needed)
- Oil to fry(You can add crushed black pepper, red pepper pd, anardana pd for masala Mathari)
- Take all-purpose flour in big bowl.
- Add whole wheat flour, sooji, ajwain, kasuri methi, salt and oil. Mix it well.
- Knead it into a stiff dough with a help of lukewarm water little at a time.
- Cover and rest for 15 minutes.
- Knead it slightly and make small balls from the dough.
- Roll the balls into small thick rounds and prick them with a fork all around, so they will not puff up while frying.
- Heat oil in a deep pan and fry mathris in small batches on low heat.(first add them on medium heat and after few seconds lower the flame).
- Fry till they become golden in color, drain on a kitchen towel when done.
- Serve with mango pickle when cooled.