Mathri recipe with step by step video. Learn how to make crisp layered mathri at home. Mathiya or mathri is a famous snack in North India. Mathri is a common snack in Noerth India. But it is most popular snack for Diwali and Karva chauth. There are many versions of making them. Today I have made layered mathri or nimki. Spiced with cumin, peppers and carom seeds. This is fried khasta, crisp mathri recipe. I have also tried to bake matri couple of times. But did not get full success yet. Do try these mathris and I am sure you will love them.Once mathri gets cold pack them in air tight container , they will be fine for atleast a month. You can also try methi namak pare where namak para is coated with spicy methi masala. Or you can try thin crisp biscuit style namak pare.
- 2 cup All-purpose Flour
- 4 tbsp Suji/Rava/Semolina
- 1 tsp Black Pepper Corn
- 1 tsp Cumin Seeds
- 1 tsp Carom Seeds
- 2½ tbsp Ghee
- 1 cup Water
- 1 tsp Salt
- Oil for frying
- 2 tbsp Ghee
- 2 tbsp All-purpose Flour
- Grind pepper corns, cumin seeds and carom seeds in coarse powder and keep it aside.
- In a mixing bowl take all purpose flour, semolina, ground masala, salt and 2 tbsp of ghee. Rub the atta with hands so that everything mix together.
- Now add little water at a time and knead smooth, soft dough. Cover the dough and let it rest for 20 minutes.
- In a meanwhile mix together all purpose flour and ghee and make a smooth paste. After 20 minutes take some ghee in hands and knead the dough again.
- Divide the dough in six parts and make smooth balls. Take one ball and roll it to a thin chapati and keep it aside.
- In the same way roll two more chapatis. Make sure that you roll all the chapatis same size.
- Now take one chapati and spead maida paste all over it. Cover it with other chapati and press it gently. Put maida paste on top of this chapati and spread it all over.
- Put second chapati over it and spread maida paste on it. Now hold from one side and make a tight roll. Strech it little bit and cut it in 1/2 inch pieces.
- Roll each piece gently to small mathri. Fry them in medium hot oil till they become crisp golden brown. Mathri is ready. Once cool down pack these mathris in air tight container.