Fried cookies (Mathri). Similarly, bake all the mathri and cool completely. Once the mathri are cooked/turn golden brown, remove them over a kitchen towel (to soak excess oil) Similarly, fry all the mathri and cool completely. Fried cookies (Mathri) Mathri is a traditional North Indian style crispy cracker generally prepared and feasted upon during festivals like Diwali.
Make a batch this These baked methi mathri are a healthier alternative to the fried mathri. They are super crunchy and addictive and you would love them with a cup of chai! Mathris or Matthis are Indian style crispy and spicy fried crackers which are a very popular snack in the northern part of the India. You can cook Fried cookies (Mathri) using 22 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Fried cookies (Mathri)
- Prepare 1 of Step.
- You need 1 1/2 cups of All Purpose flour.
- You need 1/2 cup of semolina (optional).
- You need 1/2 cup of wheat flour (optional).
- It’s 1 tbsp of Dried Fenugreek leave.
- You need 1 tbsp of Carom seeds (ajwain).
- You need 1 tbsp of Cumin seeds.
- You need 1 tbsp of Pepper corns crushed.
- You need to taste of Salt.
- Prepare 2 of Step.
- You need 3 tbsp of oil/ ghee.
- It’s as needed of pepper corns.
- Prepare as needed of Lukewarm water.
- Prepare as needed of Oil to fry.
- You need of Tamarind chutney Ingredients.
- Prepare 1/2 cup of tamarind.
- It’s 1/2 cup of jaggery.
- You need 4 of dates.
- You need 1/2 tbsp of chilli powder.
- Prepare 1/2 tbsp of chat masala.
- It’s to taste of Black salt.
- It’s to taste of Rock salt.
These mathris make a wonderful teatime snack for anyday. Just pair them with a masala chai or coffe and your brunch is sorted. Hi everyone today I shared there deep fried recipes video so,I hope you would definitely give it a try & don't forget to share with your family and friends. Credits Video Making- Saman Simran Chef.
Fried cookies (Mathri) instructions
- Mix all the dry ingredients listed in Step 1. Add the 3 tbsp oil/ghee and give a good rub with your fingers for 2 to 3 minutes. Make the mixture crumbly. Now add lukewarm water and knead to a stiff dough. Cover the dough and let it rest for 15 minutes.
- Once again knead the dough on a smooth surface and divide the dough in equal size big balls. Roll out the dough little thicker than a Chapathy and with a round ring cut out small rounds. This way from 1 chapathy you make multiple cookies. Press 1 pepper corn in the center of the cookies. Prick the cookies with the help of a fork. Pricking is done to avoid the cookies to puff up.
- Heat oil for frying. When the oil is very hot, add in the cookies and reduce the flame. Cookies should be fried on a low flame, only then it will turn out stiff, else the cookies becomes soft. Fry it until golden brown. These cookies can be stored for a couple of weeks in airtight container and can be eaten as it is or served with any toppings.
- Tip: Crumbly mixture gives a crispness to the cookies..
- Tamarind chutney: Soak the tamarind for few hours then boil the tamarind with water. Strain out the tamarind pulp. In the tamarind pulp, add in the grated jaggery and finely chopped dates. Allow it to cook for 2 to 3 minutes, now add the chilli, chat powder and salt. Allow it to boil for some time, till the mixture becomes thick. Check for the flavours as per your taste. Tamarind Chutney is ready…
Air fried & Fried Layered Farsi Puri : Make this baked or deep fried layered puri or mathri which is a very popular tea time snack. I made both fried and baked mathari. texture wise, of course, the fried mathri is definitely better, but the baked one is good too. They are a little less golden than the fried ones and have a faint denseness. But good for a low-calorie option. The first pic above is of the baked mathiya and the last pic below is of the fried mathiya.