One of the quickly made Diwali savory snack which has such nice crumbly texture to it. Mathri is famous in every region of Indian states made during festive seasons.
4 cups all purpose flour
1 cup oil
2 teaspoons carom seeds
1- 1/2 tablespoons salt
Oil for deep frying
Process : Heat the oil in a skillet until it starts fuming. Once hot , turn off the stove and let it cool down completely on room temperature. Mix all the dry ingredients with the flour and then add the cooled down oil. Mix the oil well with the flour. Press and rub the flour in between your palms to make the flour crumbly. Start gradually adding 1/4 cup of water at a time in order to get a firmer texture dough. This dough should be firmer than the chapati dough so that the oil feels more than the water content.
Cover it with a cotton cloth (not wet) and keep oil on heat in a wok. While oil is heating, divide the dough into half. Start rolling one half with a rolling pin, making a flat dough around 0.5 cm to 1 cm thickness. Use a fork and poke the front and back side of dough without leaving any major gaps. Using a round lid or equipment around 2 – 2.5 inches diameter make deep impressions. Separate the circles from the dough and mix the unshaped dough with the remaining half of the dough. Once the oil is hot enough fry the circles of the dough in batches for around 7 minutes between low to medium heat. As one side cooks the mathri will rise on the surface of the oil. With the help a fork flip the mathri to the other side . Cook until the color is creamish . Remove the mathri’s out on a plate covered with absorbent paper. Repeat the same with the remaining batches and once cool down completely then store in an air tight container.
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