Khasta Mathri - Indian Savory Crackers - vegetarian recipes

Khasta Mathri - Indian Savory Crackers

August 26 2018 Manjula's kitchen 

Khasta Mathri - Indian Savory Crackers
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(adsbygoogle =­ window.adsbygoogle || []).push({}); Khasta Mathri – Indian Savory Crackers Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickle at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift. - 1 cup all-purpose flour (maida or plain flour) - 2 Tbsp sooji (semolina flour) - 1/­2 tsp salt - 1/­4 tsp black pepper (crushed) - 1/­4 tsp cumin seeds (jeera) - 2 Tbsp oil (canola or vegetable oil) - 1/­2 cup chilled water - 2 drops lemon juice - oil to fry -  Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil. - Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. -  Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14. - Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying. - Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. -  Fry mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil Suggestions Serve the Khasta Mathri with cranberry pickle, or Chatpata Aloo Khasta Mathris can be stored for a couple of months in airtight containers. If the mathris are cooked on high heat, they will be soft.   The post Khasta Mathri – Indian Savory Crackers appeared first on Manjula's Kitchen.

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