Mathri is a savory snack popular across India. These crispy and delectable delights can be served with tea or coffee or can be consumed as a light snack any time of the day. Matar mathri has a flaky and crispy texture and that the reason it’s difficult to stop after even after eating 2-3 of them.
Now over the years people have experimented and have come up with so many different scrumptious varieties. Salty and sweet, baked or fried make it according to your liking.
Let’s come down to what I have in store for you today? It is Matar Masala Mathri. Sounds interesting, right? It is unlike the regular ones available in the market. It tastes great and you have to make it, to believe it!
So let’s get started!
How to Make Matar Mathri
Matar Masala Mathri Recipe
- 2 Cup All purpose flour
- 1 Cup Peas
- 1/4 Cup Coriander Finely chopped
- 1/3 Cup Butter Clarified
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Carom seeds
- 3 Green Chili
- 1/4 Tsp Black pepper powder
- 1 Tbsp Chaat masala
- Salt to taste
- Coarsely grind peas and green chilies in a mixing jar.
- In a mixing bowl add all purpose flour, clarified butter and mix them both well.
- Now add cumin seeds, carom seed, black pepper powder, chat masala and salt to taste.
- Now add the coarsely grinded paste of peas and green chilies, and chopped coriander leaves. Knead into a stiff dough and if required add water. Cover it with a plate and set it aside for 5 minutes.
- In a deep bottom pan heat oil for deep frying.
- Meanwhile, ready a chakla, rolling pin and the dough that we prepared.
- Take large portion of dough and smoothen it out between your palms.
- Flatten it out evenly using a rolling pin (like we make chapati, the same way).
- Now using a cookie cutter of your favorite design, place it over the dough sheet and press hard, remove the leftover dough from the stenciled shapes.
- Prick them with a fork so that the mathris come out crunchy and don’t puff up.
- To check the oil is hot enough, slide a mathri piece and when you see the bubbling, that means the temperature is right.
- Add the rest of the star-shaped mathris and fry them. Flipping over and over again cook them evenly until light golden in color.
- Take them out on kitchen towel lined plate.
Let the mathris cool down and then store them in a container and enjoy eating for up to a month. Let me know your thoughts on this recipe and share your experience.
Keep posting your comments and valuable feedback it is really helpful.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.