Mathri also is known as Mathiya or Mathi is a popular snack in North India. It is crispy and flaky deep-fried snacks made using all-purpose flour, Besan(chickpea flour), Sooji, Whole wheat flour (Atta), Ghee and some freshly ground spices.
Keyword Mathri, methi Mathri, Punjabi masala mathri
For flaky texture, rubbing the flour and ghee between fingers is a VERY important step.
Use melted ghee only.
Frying on a low to medium heat plays a major role to get perfect results. To check if the oil is done or not, follow these steps -
Drop a small piece of dough and if comes to the surface gradually, the oil is perfect.
If it comes too quickly, then the oil is very hot and the mathris will brown from outside but remain uncooked from inside.
If it comes slowly, then the oil is cold. In this case, the mathris would absorb a lot of oil and become dense. You can decrease or increase the spices according to your taste.
How to make baked Masala Methi Mathri?
If you are planning to bake Mathri, Add 2 tbsp more Ghee or oil.Preheat the oven @340 degrees F. Line them on a baking sheet in a single layer. Bake them for 10 minutes, flip them and bake for another 15 to 20 minutes until the mathri are nicely browned.