Mathri Recipe Kit Recipe

About this recipe

Discover the authentic taste of Indian snacks with our Mathri Recipe Kit! This kit includes all the essentials to create crispy, flavorful mathris from scratch. Follow our easy steps to mix wheat flour with aromatic spices like cumin, carrom seeds, and onion seeds, then knead, shape, and fry to perfection. Perfect for tea-time snacks or festive occasions, these mathris are a crowd-pleaser. Store them in airtight containers for long-lasting freshness. Ready to make your own delicious mathris? Order now on the AnyFeast website or app and bring home the joy of traditional Indian cooking! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 470 G Dabur Organic Ghee
• - Rajah Jeera Whole Cumin Seeds
• - Jalpur Carom Seeds Ajwain
• 750 G Top-Op Table Salt Drums
• 1 L Crisp N Dry Oil
• 5 Kg East End Premium Gold Chakki Atta Chapatti Flour

Instructions

1. 1. In a large mixing bowl, add two cups of East End Premium Gold Chakki Atta Chapatti Flour.
2. 2. Add ½ teaspoon of whole cumin seeds, ½ teaspoon of carom seeds (ajwain), and ½ teaspoon of table salt. Mix the dry ingredients well.
3. 3. Add four tablespoons of ghee to the flour mixture. Rub the ghee into the flour using your fingers until the mixture resembles a crumbly texture. When you hold the mixture in your hand, it should hold its shape and not fall apart.
4. 4. Gradually add water in small quantities and knead the mixture into a stiff dough. The dough should be firm and not sticky.
5. 5. Cover the dough with a moist cloth and let it rest for 20 minutes.
6. 6. In a small bowl, prepare a slurry by mixing two tablespoons of East End Premium Gold Chakki Atta Chapatti Flour with two tablespoons of ghee. Stir until smooth and set aside.
7. 7. After the dough has rested, divide it into equal portions. Take one portion at a time and roll it out using a rolling pin into a large circular or elongated shape.
8. 8. Spread a thin layer of the prepared slurry from step 6 over the rolled-out dough. Starting from one end, roll the dough tightly into a cylindrical shape.
9. 9. Cut the rolled cylinder into small pieces using a knife. Flatten each piece slightly with your palms to form even-sized discs.
10. 10. Using a rolling pin, roll each disc into a small circle. Spread another thin layer of the slurry on top and fold the circle twice to form a triangular shape.
11. 11. Repeat steps 9 and 10 for all the dough portions to shape them into triangles.
12. 12. Heat cooking oil in a deep cauldron or frying pan over medium-low heat. Once the oil is hot, carefully drop 4-5 triangular pieces into the oil at a time.
13. 13. Fry the pieces, turning them occasionally, until they are golden brown and crispy on all sides. Ensure they cook evenly inside and out.
14. 14. Remove the fried Mathri pieces from the oil and drain them on tissue paper to remove excess oil.
15. 15. Allow the Mathri to cool completely before storing them in an airtight container. Your crispy and delicious Namak Pare (Mathri) are ready to serve!