Namkeen Mathri - Diwali Special Recipes!

Every Punjabi loves mathri. And there is more than one type... phiki mathri with achaar, namkeen mathri and meethi mathri. This is a simple recipe which makes crispy mathris and lifelong memories. Add this to your recipe book today and see your spouse and child eat out of your hands... literally! I am making this mathri this year as a part of my Diwali platter. Are you adding it to yours?

Ingredients:

250 grams ~ 2 cups All purpose flour (Maida)

4 tablespoons Oil

1 teaspoon Carom seeds (Ajwain)

Salt

Oil to fry

Take the flour, make a well in the middle and add salt and carom seeds. Heat the 4 tablespoons of oil and add to the well. Start mixing by rubbing the oil and spices into the flour. When it is all mixed in, squeeze the flour in your palm and if it forms a ball, its the right amount of oil, else add a teaspoon more and check again. Adding little water, form a tight dough. Let it rest for 20 minutes and then knead it well. 

Heat oil in a wok till medium hot. Add a piece of dough in the oil, it should form slow bubbles.

 

Take a small portion of the dough, roll it in your palms and then make small balls out of it. Flatten it with a rolling pin and pierce it with a knife or fork so it pierces through. Make about 1 1/2 to 2 inch circles. Release the mathris in the oil and cook on low to medium heat. They should be fully submerged in oil. Don't crowd the wok. Keep turning them from one side to the other till they are dark golden in colour. Drain on absorbent kitchen tissue and let them cool to room temperature. Enjoy them warm - they are best then.

Store in an air tight container upto 15 days but I bet they wont last that long!