Mathari is a very popular savoury snack in North India. It is made with All Purpose Flour and deep fried. I remember it used to be a staple in my grandmother's place for evening tea along with besan ke laddoo.
I remember my mom used to fry these in Desi Ghee. That aroma still lingers with me.
Over the years Mathari has got many new avataars.
Many new flavors have been introduced. Flour combinations have evolved. Baked versions are also quite popular now.
Sometimes I just like to go back to basic recipes . I have used a combination of both All Purpose Flour and Whole Wheat Flour. Feel free to use the two in any proportion or either.
All Purpose Flour 350 gms
Whole Wheat Flour 350 gms
Oil 180 gms
Salt 13/4 tsp
Ajwain 1/2 tsp
Nigella Seeds 1/2 tsp
Water 350 ml approximately
Oil for frying
Mix all the dry ingredients.
Now add oil slowly and mix.
Use water to knead into stiff dough.
Brush the dough with oil, cover and let it rest for an hour.
To make mathari:
Either pinch small portions of dough, roll into balls.
Roll each ball into slightly thick discs.
Prick with fork.
Heat oil in a kadhai.
Fry a few at a time , at medium to low heat until golden.
Remove on a kitchen towel to absorb excess oil.
Take a large piece of dough. Roll it into a ball.
Roll it into a large, slightly thick disc.
Take a big cookie cutter and cut out discs.
Prick them with a fork.
Fry as above.
Repeat the process with rest of the dough.
Let the mathari cool completely.
Store in an air tight container.
These will stay fresh for 15-20 days.