Introduction: Namkeen Mathri, a beloved snack in Indian households, is a crispy and savory treat often enjoyed with a hot cup of tea. Its origins can be traced back to Rajasthan and Punjab, where it is typically made during festivals, special occasions, or as a regular munching snack. The mathri dough is seasoned with a variety of spices, making it a flavorful snack that pairs well with pickles and yogurt. In this article, we will walk you through a simple recipe for making delicious Namkeen Mathri at home.
Ingredients:
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp black sesame seeds
- 1/2 tsp red chili powder
- 1/2 tsp salt (or to taste)
- 1/4 cup ghee (clarified butter) or vegetable oil
- Water (as needed to knead the dough)
- Oil for deep frying
Instructions:
- Prepare the Dough:
- In a large mixing bowl, add the all-purpose flour, semolina, carom seeds, cumin seeds, sesame seeds, red chili powder, and salt. Mix all the dry ingredients together.
- Add ghee (or oil) to the flour mixture. Rub the ghee into the flour with your fingers until it resembles coarse crumbs. This step is crucial for making the mathri crispy.
- Slowly add water little by little and knead the mixture into a firm dough. The dough should not be too soft or too hard; it should be stiff but pliable. Once the dough is ready, cover it with a damp cloth and let it rest for 15-20 minutes.
- Shape the Mathris:
- After the dough has rested, divide it into small portions and roll them into smooth balls.
- Using a rolling pin, roll each ball into a thick, round disc. The thickness should be around 1/4 inch. You can make the mathris as thick or thin as you like, but traditionally, they are a little thick.
- Optionally, prick the surface of the rolled-out dough with a fork to prevent the mathris from puffing up too much during frying and to make them crispy.
- Fry the Mathris:
- Heat oil in a deep frying pan or kadhai on medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface quickly, the oil is ready for frying.
- Gently slide the rolled-out mathris into the hot oil, one by one, without overcrowding the pan. Fry them in batches if necessary.
- Cook the mathris on medium-low heat, flipping them occasionally, until they are golden brown and crispy. This process should take around 5-7 minutes for each batch.
- Once fried, remove the mathris from the oil and drain them on paper towels to remove excess oil.
- Cool and Serve:
- Let the mathris cool completely. They will continue to crisp up as they cool down.
- Serve them with chutney, pickle, or simply enjoy them as they are with a hot cup of tea.
Tips and Variations:
- You can experiment with different spices like fennel seeds (saunf) or asafoetida (hing) for an added twist in flavor.
- If you prefer a healthier version, you can bake the mathris instead of frying them. Preheat the oven to 180°C (350°F), place the rolled mathris on a baking sheet, and bake for 15-20 minutes, flipping them halfway through, until they are golden and crispy.
- To add a touch of sweetness, you can sprinkle a little powdered sugar over the mathris once they are fried and cooled.
Conclusion: Namkeen Mathri is the perfect snack to enjoy at any time of the day. With a crunchy texture and a burst of savory flavors, it is sure to become a favorite in your household. Whether you’re serving it to guests or enjoying it with family, this simple and flavorful recipe is bound to impress everyone. So, get ready to indulge in the crispy goodness of Namkeen Mathri!
