How to make Mathri -

Rich savoury dough rolled like puris and deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Salt (नमक)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Mathri checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Ahad-E-Changezi Uttappam With Assorted Peppers Prawn Puffs Chicken Pot Pie

Mathri

Mathri Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mathri Recipe

  • Refined Flour 2 cups

  • Salt to taste

  • Peppercorns crushed 3/4 teaspoon

  • Ghee (melted) 4 tablespo for deep-frying

  • Peppercorns 16

Method

Step 1

Sieve flour, salt and crushed peppercorns in a bowl. Add melted ghee and rub between your palms until it resembles breadcrumbs. Add just enough water to the flour mixture to form a hard dough.

Step 2

Keep aside covered with a damp cloth for at least half an hour. Divide the dough into sixteen small balls. Roll out all the balls to make puris of three to four inches in diameter. It should be slightly thick and brittle.

Step 3

Prick them all over using a fork. Place a whole peppercorn in the centre. Heat sufficient ghee in a kadai. Fry the rolled mathris in batches over moderate heat to a pale golden colour. They should not turn brown. Remove and drain on paper towels. Cool and store in airtight tins. They will keep for two to three months.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.