Mathri

                                                                           

While staying at my friend Padmaja's place in Lucknow few months back, my daughter and  I became addicted to mathri.  It was still fairly cool at that time and mathri tasted just so good with adrak wali chai( ginger tea). Without realising it, we would end up eating several at one sitting. Tea times apart, it was the snack of choice that we reached out for in between meals or  the minute we returned from somewhere. It was good that the supply of mathri was plentiful and unending! We certainly demolished a good bit while we were there. My daughter even got some packed so she could enjoy some last ones at the airport!

The mathri that we enjoyed so much were made by Rama, a lady who helps out at Padmaja's place. Rama is an ever smiling and gentle person, who is tiny in stature but big of heart.  She used to make the mathri with so much enthusiasm and affection that it is no wonder they tasted so great! I made sure I took the recipe from Rama before leaving. Back home I  used the recipe to make mathri and it came out just as nice. Since then, there has been  a continuous stock of mathri at home.

Crisp and flaky mathri is a popular tea time snack across India. It can easily be made at home without too much effort and stored for couple of weeks.

Ingredients:

1 cup maida ( refined flour)
2 tbsp sooji ( semolina)
2 tbsp ghee ( clarified butter)
1/4 tsp ajwain ( carom seeds)
Salt to taste
Water to knead
Oil to fry

Method:     Sieve flour, add semolina, salt, carom seeds and ghee.  Use your fingertips to  mix in the ghee with the flour till it looks like breadcrumbs. Now gradually sprinkle water little at a time, to prepare a firm dough. Cover with a  damp cloth and keep aside for half an hour

Knead the dough again lightly and divide it into approx 25 equal parts. Place one portion on the rolling board, flatten slightly and then roll out into a  round shape of about 2 inch diameter, using a rolling pin. Make pricks on it with the help of a fork, to prevent it from puffing up. Roll out the others in  the same way.

Heat oil in a heavy bottom pan. When flame is medium hot drop  4 - 5 pieces in it. Lower the flame and let it fry till light golden. Take out and place on an absorbent paper.  Store in  an airtight container when cool.


                                                                     

Here is Rama, whose recipe for Mathri is given above! The nicest person!!