04 April,2022 09:29 AM IST | Mumbai | Sammohinee Ghosh
Mathri
Ingredients
>> 2 tbsp ghee (or coconut oil for a vegan option)
>> 250 gm (1 3/4) cup plain flour
>> 1/2 tsp carom seeds (ajwain)
>> 1 tsp black peppercorns (kali mirch) crushed
>> 3/4 tsp salt
>> Ghee or oil for deep-frying
Method
In a small pan heat the ghee until it melts. If using oil, heat the oil and turn off the heat before it starts to smoke. Assemble all the dry ingredients together in a bowl - the flour, carom seeds, crushed peppercorns, and salt. Add the melted ghee or hot oil into the bowl and mix with a fork. Add a few spoons of water and mix with your hands until you get a stiff dough. Do not knead the dough. Set it aside for 30 minutes.
To make the mathri or matthis, roll the dough into small rotis. Alternately roll the dough into a large circle and cut into discs with the help of a round cookie-cutter. Prick all over each mathri with a toothpick or fork to prevent the mathri from puffing up.
Heat ghee, or oil, in a frying pan or kadhai. Place the mathris, a few at a time, after the oil is ready for frying. You can test the readiness by dropping a small ball of the dough into the oil. If it floats to the top, it means the oil is ready for frying. Deep fry on low heat, flipping them over in between, till they turn crisp and light golden in colour. Do not overcrowd your frying pan or kadhai by placing too many mathris at a time. Place the fried mathris on a clean tissue paper to absorb excess oil. Serve warm. After it cools down, you can also store them in an airtight container.
Anushruti RK
For a healthy version: Replace part of the plain flour with whole-wheat flour or any millet flours like finger millet flour (nachni), pearl millet flour (bajra) or sorghum millet flour (jowar).
To bake mathri: Preheat your oven to 180 degree celsius. Place the rolled or cut discs on the tray and bake for 25 to 30 minutes, or until they turn crisp and golden. After 10 minutes of placing them in the oven, flip them over and bake until done. After the mathris are baked you can put them on a wire rack to cool, or place them on the tray on the kitchen counter. Store in an airtight container. This makes 10 to 12 mathris.
Anushruti RK, food writer, and health and wellbeing consultant
Achari mathri
What's in a name?
In the eastern parts of the country, mathris in the garb of nimkis tickle our taste buds. Head to this site for flaky black pepper nimkis that can be the perfect accompaniment for your evening cup of chai.
Log on to: kisankonnect.in
Cost: Rs 49 for 150 gm
Tangy crispiness
The fried goodness of mathris is best enjoyed with aam ka achaar. This version laced with carom and cumin seeds, and peppercorn comes with a generous lather of dried tangy achaar.
Log on to: bansiwala.co.in
Cost: Rs 289 for 300 gm
Farsan feast
A popular favourite for mall-shoppers in the Lower Parel neighbourhood, this shop is known for its namkeen goodies, including a wide range of mathri puris.
At: Trupti, Phoenix Palladium, Lower Parel.
Call: 24902211
Flavour of burnt sugar
Are you craving for methi in your mathri? Mathris from this platform will let you enjoy that subtle bitter taste without any artificial flavours.
Log on to: rahegujaratisnacks.com
Cost: Rs 114
Nutty and crumbly
This iconic sweet shop serves mathris that are liked for methi, masalas and nuts.
At: Jhama Sweets, Chembur camp, Chembur East/Ghatkopar East/Sion
Call: 08260335577
Small wonders
If you prefer oddball, quirky picks, stop by this quaint place to grab a packet of karela mathris and the like.
At: Parleshwar Sweet and Farsan Mart, Vile Parle.
Call: 8692032520
Public choice
Try out the dish from an outpost that locals prefer for âthe authentic Gujarati taste'.
At: Madhuram Sweets and Farsan shop, Borivali West.
Call: 088797 12222
Peanut and methi mathri
Say ghee with these goodies
Mothers Collective's dishes are made by mothers using traditional recipes and are perfect for our nostalgia.
Log on to: nuttyyogi.com
Cost: Rs 149
