This easy Mathri recipe is a Rajasthani Flaky biscuit to let you enjoy your tea-time. You can also carry it in your travel and keep preserve for 1 month easily.
Mathri is prepared in many variations at Holi, Diwali, Marriages and various Poojas in Rajasthani families to serve with tea. So, Mathri is not only the daily routine biscuit in Rajasthani families but also a festival recipe.
See festival recipes to make your festivals more special.
Mathri is generally served with pickles along with tea. You can also enjoy your Mathri with curd, Coriander chutney and Tamarind chutney.
Mathri is though prepared in many variations, here you will learn simple and easy Mathri recipe which you can serve with your daily tea and at festivals. Traditionally Mathri is prepared with Maida flour and carom seeds and deep fried in vegetable oil.
| Servings | Prep Time |
| 10 pieces | 15 minutes |
| Cook Time | Passive Time |
| 15 minutes | 30 minutes |
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Mathri is though prepared in many variations, here you will learn simple and easy Mathri recipe which you can serve with your daily tea and at festivals. Traditionally Mathri is prepared with Maida flour and carom seeds and deep fried in vegetable oil.
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Ingredients
- 100 gm Maida (flour)
- 1/4 tsp Carom Seeds
- To Taste Salt
- 1.5 tbsp Vegetable Oil (to make it flaky)
- 250 ml Vegetable Oil (to deep fry Mathri)
- Water (to make dough)
Servings: pieces
Instructions
Mathri Recipe Video:
- Watch the following video to learn traditional Rajasthani Mathri recipe:
Mathri Recipe in Detail:
- Sieve Maida flour.
- Add 1.5 tbsp vegetable oil in it.
- Add Carom Seeds and salt.
- Mix it well and make a tight dough of it by gradually adding water in it as per requirement.
- Cover this dough with a damp muslin cloth for 10 minutes.
- Divide your dough in balls of approx 2 inch size.
- Roll all the balls or just press between palms up to the size between 2.5 to 3 inches.
- Heat oil in a Kadahi to deep fry Mathri.
- Deep fry all of your Mathri till pale golden color at medium flame. Don't let them turn brown.
- Keep on paper towels or tissue papers to extract the extra oil.
- Serve your Mathri at room temperature with pickles and tea.
Recipe Notes
Note:-
- At room temperature, you can keep your Mathri preserved in air tight jar for 1 month easily.
- You can re-use oil used for deep frying, after strain through a fine sieve to remove any bits of Maida flour. Better to sieve it when it is Luke warm rather than at room temperature.
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Author: Sonia Goyal
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