I am sure Diwali means a lot sweets and savouries to everyone! The same goes in my family too…I have to make Chaklis, Besan Laddoo, Kaju Katli, Kurkuri Masala Puri, Instant Doodh Peda and much more at home each year😁
And my hubby loves all of them! But among savouries, he likes the typical North Indian Khasti Mathri best😘 Infact, it’s the first thing that gets over followed by Kaju Katlis😛
I too enjoy them…particularly with some spicy Chutney! Wow! Totally lip-smacking😄..and trust me, making Mathris is very easy, pretty much every family follows a similar recipe. I have grown up eating them and hence find my Mom’s recipe the easiest to follow. Mathris can be flavoured as you like with different spices and stuff but I like keeping mine simple! And they are so crispy on the outside, and flaky on the inside…one bite & they just melt in the mouth! That’s how they should be…’Khasti’!
Let’s get on with my Mother’s recipe…
Yield: 12-13 medium sized mathris
Equipment: a large wok, rolling pin, rolling board, a knife, a mixing bowl, a slotted spatula, measuring cups/ spoons.
250 gms APF (Maida)
salt to taste
8 tbsp warm ghee
1 tbsp nigella seeds (kalonji, you can use any other spices or masala as per your choice)
water as needed (I used about 1/4 cup)
oil to fry
Take all the dry ingredients in a mixing bowl, add warm ghee. Now rub these ingredients together for 10-15 mins, they should resemble breadcrumb like texture. This will make the mathris Khasti. Once that’s done, add water little by little to make stiff dough. Knead the dough for a few mins, cover it & set it aside for 15 mins (since I was in a rush today, I did not follow this step but still managed to get Khasti Mathri).
After 15 mins, knead the dough again for 2 mins. Then divide the dough to make equal sized balls. Using a rolling pin, roll them to a thickness of 1/2″ and prick them all over with a knife on both sides. Repeat this step for the entire batch of dough. Next, heat sufficient oil a wok to fry.
Once the oil is hot enough, reduce the flame to low and start frying 2-3 mathris at a time. Do not fry on high flame, the mathris won’t crisp up & will be raw from inside as well. Once they turn golden brown on both sides, remove from the oil & drain on kitchen tissues. Repeat for the entire batch of the rolled mathris. Cool them completely before storing in air tight containers. They keep well for 8-10 days.
That was super easy & quick! Enjoy these with tea too for some light evening snacking😀