Punjabi Masala Mathri is an easy and popular Punjabi deep fried snack recipe made with maida and fenugreek leaves. It is flaky and crispy. These spiced flour crackers can be served with tea or as an evening snack. This delicious Mathri can be prepared for any festival also like Diwali, Holi, Karwa Chauth etc. It has a long shelf life. Once prepared, store them in any air tight container and relish eating for up to a month. Here is the recipe with step by step instructions, pictures and tips.
1. Ingredients Preview.
2. Firstly, take 1 cup All-purpose flour/ Maida, 1/2 tsp Carom seeds, salt to taste, 1/2 tsp black pepper, 1/2 tsp Coriander powder in a large mixing bowl. You can also use coarsely ground coriander seeds and black pepper.
3. Take 2 tbsp dry Fenugreek leaves in your hands and crush them and add to the flour. Mix all ingredients well.
4. Add 1/4 cup clarified butter/ Desi Ghee and mix everything well and rub the fat evenly in the flour with your fingertips. Make sure the flour holds a shape. You can use oil of your choice also instead of Ghee.
5. Gradually add water to knead a stiff dough.
6. Cover the dough and keep it aside for 15-20 mins. After 15 mins, knead the dough again for 3-4 mins to make a smooth dough.
7. Now make small lumps from the dough. Take one lump, place it on your palm and flatten it slightly with another hand. Place it on a plate. Likewise, flatten all the dough balls. Don't flatten the mathri much.
8. Heat oil in a wok to fry the mathri. Place as many mathris as possible in the wok and fry on medium-low flame until they turn golden brown in color.
9. Take out the fried mathris in a plate lined with napkin to absorb extra oil. Likewise, fry all the mathris.
10. Khasta & flaky Punjabi Masala Mathri is ready to serve. Once the mathris cool, store them in any air tight container and relish eating for up to a month.
0 servings
Copyright @CookVegIndianRecipes.com