Mathri
A flaky Indian fried snack, mathri, is prepared from whole wheat flour, fenugreek, carom seeds, and ghee, perfect for Diwali, travel, or with tea.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine 2 cups whole wheat flour, 2 teaspoons carom seeds, 1 1/2 teaspoons optional kasuri methi, 1 1/2 teaspoons optional black pepper, and 1 teaspoon salt in a large bowl.
-
Mix in 4 tablespoons melted ghee until combined and shaggy, about 7 to 12 minutes.
-
Gradually add up to 1/2 cup warm water, 1 to 2 tablespoons at a time, mixing until a stiff, cracked dough forms.
-
Cover the dough and let it rest for 30 to 45 minutes.
-
Form 1 tablespoon portions of dough into balls, then flatten each to 1/2 centimeter thick with a rolling pin.
-
Pierce each flattened mathri a few times with a fork.
-
Heat 2 cups neutral oil in a wok to 300 F to 325 F.
-
Fry 4 to 6 mathri at a time, flipping after a couple minutes, until golden brown on both sides, 3 to 5 minutes total.
-
Remove fried mathri and drain on paper towels.