Started Diwali preparations with a crispy and savory snack which reminds me of my childhood in India. When I was in India, I still remember when we used to go to this one bakery all the time, Ranbir Bakery for all our snacks, and pastries.
Made these mathis for the first time with my Mom’s help specially how much moan (oil) should I put in the mathis. Surprisingly came out awesome. My husband who is not a big fan of these kind of snacks loved it with a cup of tea.
Ingredients:
- 2 cup all purpose flour
- 2 tbsp sooji
- 1/2 tsp salt
- 1 tsp crushed black pepper
- 1 tsp kasoori methi
- 1 tsp ajwain
- 5-6 tbsp oil (moan)
- pinch of baking powder
- oil for frying
- water for kneading (room temp)
Directions:
In a mixing bowl, add all purpose flour, sooji, salt, black pepper, kasoori methi, ajwain, baking powder. Mix well. Add the 5 tbsps of oil to the dry ingredients.
Slowly add a little water and knead tight dough. Make sure you add water slowly and knead side by side. Cover the dough with a wet napkin and set aside for 20-25 minutes.
After 20 minutes, divide the dough into a few big balls. One by one pull out a dough ball and roll it using a rolling pin. Roll it as thin as possible.
Using a cookie cutter, cut into as many circular pieces. Pull out the cut pieces into half and then another half to make a triangle shape.
Roll out every dough ball and shape the mathis. Using a fork, prick the dough and set aside. Keep the dough covered at all times. Pricking with fork helps to make the mathis crispy.
Heat the oil on a medium heat and turn the heat on low. Slide a few in the hot oil and fry them on low to medium heat.
Make sure to turn the mathis so that it is cooked evenly. Fry them until the mathis attain a golden color. Take them out on a kitchen roll so that excess oil is absorbed.
Enjoy these khasta (crispy) mathis with a hot cup of tea.
Crispy Tikoni Mini Mathis
Ingredients
- 2 cup all purpose flour
- 2 tbsp sooji
- ½ tsp salt
- 1 tsp crushed black pepper
- 1 tsp kasoori methi
- 1 tsp ajwain
- 5-6 tbsp oil moan
- pinch of baking powder
- oil for frying
- water for kneading room temp
Instructions
- In a mixing bowl, add all purpose flour, sooji, salt, black pepper, kasoori methi, ajwain, baking powder. Mix well. Add the 5 tbsps of oil to the dry ingredients.
- Slowly add a little water and knead tight dough. Make sure you add water slowly and knead side by side. Cover the dough with a wet napkin and set aside for 20-25 minutes.
- After 20 minutes, divide the dough into a few big balls. One by one pull out a dough ball and roll it using a rolling pin. Roll it as thin as possible.
- Using a cookie cutter, cut into as many circular pieces. Pull out the cut pieces into half and then another half to make a triangle shape.
- Roll out every dough ball and shape the mathis. Using a fork, prick the dough and set aside. Keep the dough covered at all times. Pricking with fork helps to make the mathis crispy.
- Heat the oil on a medium heat and turn the heat on low. Slide a few in the hot oil and fry them on low to medium heat.
- Make sure to turn the mathis so that it is cooked evenly. Fry them until the mathis attain a golden color. Take them out on a kitchen roll so that excess oil is absorbed.
- Enjoy these khasta (crispy) mathis with a hot cup of tea.
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