Mathri is a Rajasthani snack. It is a kind of flaky biscuit from north-west region of India. Once available only in selected places, mathi or mathri as it is often called, is now available in almost all sweet shops in India. It is made from flour, water, and, optionally, carom seeds. The creation of this snack was influenced by the need for food that will stay edible for days. The finished products are often stored in big jars at room temperature. Mathri is a popular snack to take along during travels. It goes well with Tea or Coffee as an evening snack.
Wheat Flour – 1 cup
Maida – 1/3 cup
Semolina (Sooji) – 2 tbsp
Cumin Seeds – ½ tsp
Chilli Flakes – ¼ tsp
Ajwain (Carom Seeds / Ova) – ½ tsp
Salt ½ tsp (or to suit taste)
Black Pepper Powder – ½ tsp
Oil – 3 tbsp
Finely chopped Cilantro (Methi Leaves) – 1 cup
Oil – for deep frying
Take the Wheat Flour, Maida and Sooji together in a large bowl. Add the Cumin Seeds, Carom Seeds, Chilli Flakes, Pepper Powder and Salt. Mix well. Now, add the Oil and make a crumble.
Try making a ball of the crumble. It should hold together.
Add Cilantro and knead it well to make a smooth and stiff dough. . If you are using freshly washed Cilantro, you may not require water to knead the dough. If not, sprinkle water little by little and knead to make the dough. Cover the vessel with a plate and allow the dough in it to rest for 15 minutes.
Divide the dough now into three equal parts. Make three smooth balls.
Wash, clean and wipe clean the counter top or any flat surface..
Flatten a ball and roll it into a big circular disc. You can use dusting with Wheat Flour to aid the rolling.
Prick the disc with a fork all over. This will help the Mathri to puff up while frying.
Use a small circular dish (vessel) or a cookie cutter and cut the large rolled disk and make as many small disks as possible. Collect the small discs in a plate. Make such small disks from the other two balls also. Gather the left out rolled disks and make a ball and roll again and make small disks.
Heat the Oil for deep frying in a deep pan. Add 5 to 6 small disks. Leave it in the Oil for two minutes. The flame should be medium flame. Now, flip them and fry the other sides also. The Maithri must be fried golden evenly on both the sides. Remove with a slotted spoon; allow the Oil to drain and then transfer to a tissue paper. Fry all Maithris in the same manner.
Serve the Maithris with a cup of coffee or tea. You can also store them in air tight containers for 15 to 20 days.
You can add a pinch of Turmeric Powder while kneading the dough. It will give a nice golden color to the Maithri.