The real joy of evening tea comes from something crunchy and spicy. We often buy mathri from the market, but the taste of homemade mathri is unmatched. Many people complain that their mathri turns out hard or not as crispy as homemade mathri. But believe me, if you keep the right proportions and a few important tips in mind, you too can make a 'crispy' mathri at home, just like the one from a confectioner.

Ingredients for Mathri
Maida: 2 cups
Celery: 1 teaspoon
Black pepper: 1/2 teaspoon (coarsely ground)
Kasuri methi: 1 tablespoon (for a better aroma)
Salt: to taste
Oil or ghee (for kneading): 1/4 cup
Oil: for frying

Methri Method
First, sift the flour into a large bowl. Add the celery, ground black pepper, kasuri methi, and salt. Now add ghee or oil (moyan) and rub it well with your hands. The real trick is that when you fold the flour in your fist, it should hold together. If this happens, then your mathris will be crispy. Now, using lukewarm water, knead a stiff dough. Remember, the stiffer the dough, the crispier the mathris will be.

Cover the dough with a damp cloth and leave it for 15-20 minutes. Then, break off small balls and flatten them with your palms. There's no need to roll them, as the slightly bumpy mathris taste best. Now, heat oil in a pan. When the oil is medium hot, reduce the heat.

Fry the mathris until they are golden and crispy on both sides.

Always fry mathris on low heat. Frying them over high heat will turn them red on the outside, but they will remain soft and tender on the inside. Once cooled, store them in an airtight container. These mathris will last for weeks and will enhance the taste of tea every time.

PC Social Media