Summary: Make Current Mathri on Diwali, which everyone will like
Diwali is not only a festival of lights and sweets, but also of special snacks. Mathri’s crispy and golden bytes are perfect with tea and it is also easy to make at home.
Mathri recipe: Diwali is not just a festival of lights and sweets, but during this time special snacks made in the house also have their own fun. Mathri is one of the most favorite and traditional things of this festival. Golden and crisp are perfect with mathri tea and further enhances the happiness of the festival. It can be easily made at home and it is not only delicious to eat, but is also a great option to give to friends and family. The balance of crusher and spices in every bite makes every moment of Diwali special. So let’s know how to make it.
- 2 cup Fine flour
- 4 cup Semolina
- 1 small spoon Celery
- ½ small spoon freshly ground black pepper
- 1 small spoon Fenugreek seeds
- 4 Lamps Ghee
- In taste Salt
- Oil To fry
Step 1: Mixing dry ingredients
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Add flour, semolina, celery, salt, pepper powder and optional (optional) in a large bowl and mix well. This will spread all the spices in the flour equally.
Step 2: Pouring Ghee
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Now add hot ghee to it and mix well with the fingers. Keep in mind that ghee dissolves well in every particle of flour, this makes the mathri crispy.
Step 3: Dough kneading
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Slowly add water and knead hard dough. The flour should be strict not like a paratha, but a strict as the whole.
Step 4: Creating Mathri
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Cover the dough for 15–20 minutes. Then break the small dough and press it with the palm and make it light. It is necessary to tattle the mathri with a fork, so that they do not flower while frying.
Step 5: Frying Mathri
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Heat oil in a pan. Oil is not too hot nor cold, keep it on medium flame. Now fry the mathris until golden and crispy. Keep turning in between.
Step 6: Cold and Store
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Let the fried mathris cool down completely. After getting cold, they will become even more crispy. You can store them in airtight compartment and store it for several days.
- Flour should contain the right amount of ghee. If the ghee is less then the mathri will not become crispy.
- While kneading the dough, add water slowly and keep the dough hard, only then the mathri will become crispy.
- Do not make too much thin while rolling the mathri, otherwise it will not become too crispy but will become hard.
- Keep the flame medium while frying. On high heat, the mathri will become golden from outside but can remain raw from inside.
- Fill the mathri in the box only after it cools down completely, otherwise it will be softened by moisture.
- To enhance the taste, you can add a little crushed black pepper, red chili flax or celery.
