Matar Mathri Recipe
Matar Mathri: Peas Mathri: Mathri: Festival Special: easy and unique dish, quick tea time snack.
Mathri is a flaky biscuit originated from Rajasthan but now it is popular across India in many variations. Today I am sharing a new version of this flaky biscuit which is flavored with green peas and is spiced up with few spices like cumin seeds, carom seeds, etc.
Like some other deep-fried snack, these mathris can be stored in an airtight container for the next few weeks. Also, these are travel-friendly and definitely, matar mathris will give good company with tea so it can be considered as a tea time snack. It goes well with chutney, ketchup, and pickle too.
How can a mathri be crispy and perfectly textured? The answer to this question is the way you knead the dough, the way you fried it. So, let’s discuss the recipe in detail to understand each important step in a better way.
Basically, it is made with plain flour but you can adopt a healthy version and replace it with wheat flour, with this, there is a slight difference in texture. As this deep-fried so for good digestion, we add carom or cumin seeds or both in it. To make mathris soft from the inside, we have to add oil/ ghee into it. As we are making matar mathris, I am adding fresh green peas to which I have coarsely grind. Along with it, some fresh coriander leaves also enhance the color and taste of it.
While kneading the dough, a point which is to keep in mind is you have to need stiff dough- it helps in proper texture. What happens if we need a soft dough? you will find it difficult to roll mathris. Pricking it with a fork prevents mathris to puff up which is another necessary step to follow.
Mathris should be fried on low- medium flame only then it becomes crispy. Frying on high flame makes mathris soggy, uncooked, and also it will not survive for long.
Lastly, I would like to focus on a few tips which I followed while making these delicious Matar Mathri:
- While grinding matar (peas), do not add water. You can add some green chilies if you like the spicy flavors.
- Try to knead the dough without adding water, as lots of moisture present in peas. If you still feel it difficult to knead, just add 1- 2 tbsp water not more than that.
- Prick it carefully, otherwise, matar mathris will result in matar puris.
- Let them cool down properly before storing it.
Try some of our Snacks Recipe:
Step by step instructions
- In a mixing bowl, add refined flour (maida).
- To this, add grinded green peas followed by freshly chopped coriander leaves.
- Time to add some spices, starting with cumin seeds, carom seeds, salt as per the taste and red chili powder.
- For softness, add 3 tbsp of oil in it.
- Mix all the things really well and knead a stiff dough.
- Give 15 minutes rest to the dough.
- After 15 minutes, knead the dough again and divide it into small balls.
- Take one ball, roll it thin and prick on it with fork/ knife. Pricking does not allow mathris to puff up.
- Fry these mathris in low hot oil on low to medium flame.
- Once it becomes light brown from one side then only flip it and fry on the other side as well.
- Mathris turn golden brown on both sides. Transfer on plate.
- Allow to cool own, then only store in an airtight container for 15 days and enjoy.
Related Recipes
Matar mathari
Ingredients
- 100 gm refined flour (maida)
- 50 gm green peas grinded
- 1/2 tbsp cumin seeds
- 1/2 tbsp carom seeds
- 1/2 tbsp red chili powder
- 3 tbsp oil/ghee
- fresh coriander leaves chopped
- salt to taste
- water as required
- oil for deep frying
Instructions
- In a mixing bowl, add refined flour(maida).
- To this, add grinded green peas followed by freshly chopped coriander leaves.
- Time to add some spices, starting with cumin seeds, carom seeds, salt as per the taste and red chili powder.
- For softness, add 3 tbsp of oil in it.
- Mix all the things really well and knead a stiff dough.
- Give 15 minutes rest to the dough.
- After 15 minutes, knead the dough again and divide it into small balls.
- Take one ball, roll it thin and prick on it with fork/knife. Pricking does not allow mathris to puffup.
- Fry these mathris in low hot oil on low to medium flame.
- Once it becomes light-brown from one side then only flip it and fry on the other side as well.
- Mathris turn golden brown on both sides. Transfer on plate.
- Allow to cool own, then only store in an air-tight container for 15 days and enjoy.