Most people enjoy eating Mathri. It’s a dish you can serve during festivals or for guests at home. You can even enjoy it with evening tea also .So, if you want to make Mathri at home, that too, crispy and crunchy, then today we’re going to tell you its easy recipe. So, quickly note down the Mathri recipe.
The most special thing about this recipe is that this Mathri is made not with refined flour but with semolina. So, for those who avoid refined flour, this is a crispy Mathri made with semolina. This Mathri will taste amazing, and it will be crispy and crunchy to eat. So, let’s learn how to make this recipe easily.
All ingredients for making semolina mathri
- Semolina
- Wheat flour
- Ghee or oil as desired
- Celery seeds
- White sesame seeds (optional)
- Black pepper powder
- Salt to taste
- Water as desired
- Oil for frying
Complete Full method
First, you need to use both wheat flour and semolina. Only then will your mathri be crispy and crunchy. First, take a large bowl and add the semolina and wheat flour. Mix them well. Then, add salt, carom seeds, black pepper powder, and sesame seeds if desired. Sesame seeds are optional. Now, add a little crushed carom seeds to enhance the flavor.
Now, mix all the ingredients thoroughly and knead the dough by adding water little by little. Make sure the dough is neither too hard nor too soft. Once the dough is kneaded, cover it and let it rest for about 15-20 minutes. Next, it’s time to shape the mathris.
For this, form small balls of the dough and press them with your palm to form small balls. If you have a shaped cutter, you can also cut them into different shapes using the mathri cutter. Once all the mathris have been shaped, place them on a plate so they can be fried one by one.
Now it’s time to fry all the mathris over low heat. For this, you need to take a large pan and add oil to it and heat it. Keep the oil on medium heat. Add all the mathris one by one to the pan and fry them slowly over low heat until golden and crispy. Keep turning the mathris occasionally to prevent them from burning.
Now as soon as the Mathri cools down, you can keep it in an air tight container.
