As I fondly reminisce about my culinary adventures, India holds a special place in my heart. The vibrant streets, the enticing aroma of bustling markets, and the explosion of flavors with every bite—it’s an enchanting journey that’s hard to forget. Amidst my countless culinary creations, there’s a particular delight in the simplicity and taste of Namkeen Mathri, a beloved Indian snack. Today, I’m excited to unveil the secrets behind this cherished dish and share with you a piece of my culinary soul.
Namkeen Mathri is a versatile snack that complements various Indian dishes. For the finest results, opt for fresh, high-quality ingredients. However, if you can’t find them, don’t worry—dry ingredients work just as well. To prepare any dish that features Namkeen Mathri, you’ll need to start by making these delightful snacks. Afterward, you can proceed with the rest of your chosen recipe.
Namkeen Mathri Recipe
Namkeen Mathri
Equipment
Ingredients
- 2 cups Maida or All-purpose Flour
- ½ cup Warm Oil or Ghee
- 1 tsp. Salt
- 1 tsp. Ajwain or Carrom seeds
- 1/3 cup Warm Water
- Oil for frying
Instructions
How to Cook Namkeen Mathri Step By Step
- Sift the maida or all-purpose flour in a large bowl. Add some carrom seeds and salt before mixing it well.
- How to Cook Namkeen Mathri
- Pour warm oil or ghee in center of the mixture then work on it until the mixture becomes crumbly in appearance. Make sure that the oil is rubbed evenly into the flour by checking it using your fingertips. Take the mixture and form it into a soft dough.
- How to Cook Namkeen Mathri – Step by Step
- How to Cook Namkeen Mathri – Step by Step
- Take some of the dough and form it into a small ball. After that, flatten the ball so that it forms into a disc-shaped mathri.
- How to Cook Namkeen Mathri – Step by Step
- How to Cook Namkeen Mathri – Step by Step
- Add the mathri into medium-heated oil and deep-fry it. Once the mathri starts floating and becomes golden-brown, remove it from pan and drain the excess oil. Set it aside and allow it to cool before serving or storing.
- Namkeen Mathri – Step by Step
- Namkeen Mathri – Step by Step
Video
Notes
How to Cook Namkeen MathriNutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baking Namkeen Mathri
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup semolina (sooji)
- 1/4 cup gram flour (besan)
- 1/4 cup vegetable oil
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/4 teaspoon baking soda
- 2/3 cup lukewarm water (approximately)
Instructions:
- Preheat your oven to 350°F (175°C). Place the rack in the middle position.
- In a mixing bowl, combine the all-purpose flour, semolina, gram flour, carom seeds, cumin seeds, salt, red chili powder, and baking soda. Mix well to ensure even distribution of the dry ingredients.
- Add the vegetable oil to the dry mixture and rub it into the flour using your fingertips. This step will help create a crumbly texture.
- Gradually add the lukewarm water to the mixture. Knead the ingredients together to form a firm, smooth dough. Adjust the water if needed, as you want a non-sticky yet pliable dough.
- Divide the dough into small, equal-sized balls. Roll each ball between your palms to make a smooth, round shape.
- Place one dough ball on a clean surface and flatten it slightly with your fingers to form a small disc. Repeat this process with the remaining dough balls.
- Using a fork or toothpick, make small, even perforations on each flattened dough disc. This will prevent them from puffing up excessively during baking.
- Arrange the flattened discs on a baking tray lined with parchment paper. Ensure there is some space between them to allow even baking.
- Place the baking tray in the preheated oven and bake for 20-25 minutes or until the Namkeen Mathri turn golden brown and crispy.
- Once baked, remove the Mathri from the oven and let them cool on a wire rack. As they cool, they will become even crispier.
- Your baked Namkeen Mathri are ready to be enjoyed. Store them in an airtight container once completely cooled to maintain their freshness.
Tips for making Namkeen Mathri
Cooking Tips for Perfect Namkeen Mathri
- Balancing the Dough: Achieving the right consistency of the dough is crucial. Add water gradually while kneading to avoid a sticky dough. It should be firm and pliable.
- Uniform Perforations: When making perforations in the flattened dough discs, ensure they are evenly distributed. This prevents the Mathri from puffing up too much while baking.
- Oil Temperature: For frying, maintain a consistent oil temperature. Too hot, and they may brown too quickly on the outside while remaining uncooked inside. Too cold, and they can absorb excess oil.
- Pricking Before Frying: Don’t forget to prick the Mathri with a fork or toothpick before frying. This helps in even cooking and prevents them from puffing excessively.
- Frying Time: Fry the Mathri on medium-low heat to ensure they cook through and become crisp without turning too brown.
Serving Suggestions for Namkeen Mathri
- Tea-Time Treat: Serve Mathri with a hot cup of masala chai or herbal tea. Their crunchy texture complements the soothing flavors of tea.
- Accompaniment: Pair Mathri with your favorite Indian chutneys such as mint chutney, tamarind chutney, or spicy pickles for a flavorful snack.
- Chaat Topping: Crushed Mathri can be used as a topping for chaat dishes like bhel puri or sev puri, adding a delightful crunch.
- Party Snack: Include Mathri in your party snack platter alongside samosas, pakoras, and other finger foods. They make for an excellent crowd-pleaser.
- Travel Buddy: Pack Mathri for your road trips or picnics. They are a convenient, non-perishable snack option.
FAQs About Namkeen Mathri
- Can I store leftover Mathri, and if so, how?Absolutely! Store Mathri in an airtight container at room temperature. They remain fresh for several weeks. Avoid exposure to moisture.
- Can I make Mathri with whole wheat flour?Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. The texture may vary slightly, but the taste will be equally delightful.
- How can I make Mathri spicier?To increase the spice level, adjust the amount of red chili powder or add a pinch of cayenne pepper to the dough. You can also sprinkle chaat masala for extra zing.
- What if my Mathri turn out too hard?If Mathri become overly hard, it may be due to overbaking or using too little fat in the dough. Try adjusting the baking time or adding a bit more oil to the dough next time.
- Can I make sweet Mathri? Certainly! You can prepare sweet Mathri by adding sugar and cardamom powder to the dough. Dust them with powdered sugar once they cool for a delightful treat.
Namkeen Mathri embodies the essence of Indian tradition and flavor. Share these crispy delights with loved ones and relish the joy in every bite. Armed with this recipe, you’re ready to craft a batch that will leave everyone craving more. Cooking is an art, and your kitchen is your canvas. Each dish is a memory in the making. So, embrace this culinary legacy, and may your kitchen brim with the warmth of flavor and togetherness. Happy cooking!
Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.