Recipe for Mathri fingers
This is a tea time snack, very popular in north India. It is also used in chaat papdi. I prepare these whenever my kids crave for packed snacks available in super markets. Kids love it in their tiffin box.
I have changed the shape of mathris from regular circles to finger-like to make them look attractive for children.
Ingredients
* 250 gms plain flour,
* 50 ml oil,
* 1tsp ajwain or thymol seeds,
* Salt to taste,
* Oil for deep frying.
How to make
Put the flour in a mixing bowl. Add the ajwain and salt. Mix well.
Heat 50 ml of oil to a high temperature. Make a well in the centre of the flour. Add the hot oil and mix with a spoon immediately.
Lightly rub the flour mixture between the palms to make a bread crumbs–like texture. Add little water and knead a medium hard dough. Keep aside. Let it rest for an hour. Knead again.
Divide in four equal portions. Make balls and roll with a rolling pin to a thickness of 5mm.
Cut into strips 1cm in width and 5cms in length. Heat oil for deep frying till medium hot. Put the cut strips to the oil in batches. Fry till light golden in colour and crisp in texture. Store in an air tight container. Shelf life is maximum 2 weeks.
Tips
* Variation to the recipe can be done by replacing ajwain or thymol seeds with onions seeds or dried fenugreek leaves (kasuri methi).
* To check the correct temperature of oil for deep frying put a small piece of dough in the hot oil. If it comes up to the surface in 2 to 3 seconds, the temperature is correct.
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