Methi Mathris - Savory Indian Crackers

Mathris are salted crisp crackers. Mathri is a popular snack and are perfect anywhere, anytime. Traditionally, mathris are served with spicy pickles or chutneys. This recipe makes roughly 40-45 Mathris.

Ingredients
500 Grams All Purpose flour/Maida
1/2 Cup Semolina/Rawa
2 Tablespoon Kasuri methi – Lightly roasted and crushed with hand
1/4 Cup Oil
1 Tablespoon Butter
3/4 Teaspoon Sesame seeds lightly roasted
3/4 Teaspoon Nigella seeds/ kalonji
1 Teaspoon Black Pepper freshly ground
1 Teaspoon Ajwain seed – lightly roasted
½ cup Water
1 Teaspoon Salt or according to taste
Oil- for deep frying

Method
Heat oil and butter together till hot. Combine all ingredients and hot oil  in a bowl to a crumbling mixture. Knead it to smooth dough adding water as required. Knead well to get smooth and a crack free dough, cover it with damp cloth to prevent it from drying for 10 minutes.

Divide the dough in equal sized big balls, large enough to be rolled out in a circle of 5-6 inch diameter.
Take one big ball and roll it out in a circle of 5 inched diameter and 1/8 inch thick.

Again start folding in to make a single roll.

Cut it horizontally into 2 cm long pieces.

Keep it vertical and press each piece downward with palms.

Roll it further with a rolling pin to get desired thickness of Mathris.

Likewise make all the Mathris. When one lot of Mathris is ready, deep fry them on medium flame until cooked and get light golden brown color. Fry a few Matris at a time. Make sure to place just enough Mathris to cover the oil. Fry the Mathris until both sides are a light golden-brown.

Plate up and enjoy with tea or any chutney like tamarind chutney or spicy pickle.

Enjoy !!!!
I had made this also for a our Europe trip, where the craving for Indian snacks is more and we enjoyed them. 

These are tasty and even more delicious, without any accompaniment.
Notes:
Mathris can be stored for a couple of months in airtight containers.
If the Mathris are cooked on high heat, they will be soft and uncooked from inside.

Some of the Mathris that I made were thick, they took longer to cook, would suggest that you make them thin.  The ones that were thin were crisper and crunchy. Look at the pics.

Labels: Festival Sweets, Healthy, Vegan, Kids delight