Mathri

I have tasted mathri during my North India vacation in a humble tea stall. There were a huge frying wok bubling with beautiful golden snack and out of curiosity i ordered few to try. I thanked my instinct, for it was one of those delicious tea stall snack i had during my North India vacation.

Since, i have come across mostly sweets loaded with sugar and rich in dairy, a simple humble savoury mathri came as a treat. It's crispy,cruncy and those added ajwain or carom seeds contribute to the aromatic flavor an taste. 

Later i found out mathri comes in many variations and the one we tasted laced with chaat masala. Now i know, where does the the hint of tanginess comes from. It was a great idea to combine tanginess into deep fried food to cut the greasy feeling of fried food. The mathris can be served on its own or serve with green chutney over a cup of chai. We had our with piping hot ginger tea at home.

Ingredients

2 cups whole wheat/atta flour

1 1/2 tbsp carom seeds/ajwain

3/4 tsp salt

5 tbsp vegetable oil

2 tbsp ghee

3 tbsp chaat masala

Oil for frying

Water as needed

Methods

In a bowl, add flour,salt and carom seeds. Stir to combine.

Rub the oil into the flour mixture to resemble coarse and crumbly texture.

Gradually add water and knead into a firm dough. Cover with clean kitchen towel and rest the dough for 30 minutes.

Divide the dough into 20 equal sized balls and using a rolling pin slightly dusted with flour, roll into a thin disc.

Lightly smeared ghee on the surface of the dough and sprinkle with chaat masala. Bring the other end of the dough to the end near to you to form a semi circle. 

Bring one end of the circle to the other end to form a triangle. Using a fork, poke the surface of the dough evenly. Repeat the process with the remaining dough.

Heat oil in a frying pan over low heat and fry the dough in batches. Do not overcrowd the pan.

Cook for 10-15 and flip to cook on the other side for another 5 minutes or till golden.

Transfer to a tray lined with kitchen towel to absorb excess oil.

Serve with a cup of hot chai.