Mathri or Matthi is a Rajasthani snack from the northern part of India, which is made with dough prepared using refined flour (maida), oil and a little bit of water. This Mathri recipe by Cooktube is seasoned with salt and ajwain (carom seeds) to give a distinct flavour. It is flaky, soft and crunchy which is best enjoyed with any type of pickle. It is a staple tea-time snack and can be stored for days without going bad. Do try this easy mathri recipe and enjoy with your cup of tea. Also Read - Lemon Rice Recipe: This Simple Dish Can be Made in 15 Minutes, Just Follow The Steps Given

For more on how to make it at home, check out the video below. Also Read - Lemon Iced Tea Recipe: Feeling Thirsty? Try Out This Refreshing Drink Which is Easy to Make

Recipe:

Preparation Time: 30min
Cook Time: 25min
Ready Time: 55min
Servings: 5-6 Also Read - Laccha Paratha Recipe: Why Buy When You Can Make it at Home? Just Follow The Given Steps

Ingredients:

1 ½ Cups Refined Flour (Maida)
⅓ Cup Sooji (Semolina)
Salt to taste
1 Tsp Ajwain (Carom Seeds)
¼ Cup Vegetable Oil + for frying
Water as required

How to Make:

Step 1

In a large bowl, add flour, sooji, salt and ajwain. Mix well, add ¼ cup oil and crumble using your hands.

Step 2

Once the oil is combined well, add water little by little and knead into a hard dough. Cover and keep aside to rest for 20 minutes.

Step 3

After 20 minutes, transfer the dough to a working surface and knead for a few seconds. Pinch a small portion out of the dough (the size of a small lemon) and make a small dough ball.

Step 4

Heat oil in a wok over medium heat for deep frying.

Step 5

Roll the round dough ball into a round flat disk and lower into the hot oil. Repeat with remaining dough.

Step 6

Cook the mathri for about 20-25 minutes while flipping in between until golden brown and crisp.

Step 7

Once cooked, strain the mathri onto a plate lined with a paper towel and keep aside to cool.

Step 8

Once cooled, serve with your favourite pickle or store in an airtight container for later use.