Mathari, a popular North Indian snack, is a crispy, flaky, and savory treat that has delighted palates for generations. Traditionally made with refined flour (maida), this recipe offers a healthier twist by using wheat flour instead. Wheat flour mathari not only boasts a more nutritious profile but also retains its delightful crunch and flavor. The best part? You can make a batch, store it, and enjoy it for months. This guide will walk you through the process of making wheat flour mathari, ensuring you get perfect results every time.
The Charm of Mathari
Mathari is a versatile snack that fits perfectly with your afternoon tea, as a crunchy accompaniment to meals, or simply as a quick bite when you crave something savory. The use of wheat flour adds a nutty flavor and a slight chewiness to the mathari, making it more filling and wholesome compared to its refined flour counterpart.
Ingredients
To make wheat flour mathari, you’ll need the following ingredients:
- 2 cups wheat flour
- 1/4 cup semolina (sooji) for extra crunch
- 1/4 cup oil or ghee (clarified butter)
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds (jeera)
- Salt to taste
- Water as needed for kneading
Optional Ingredients
- A pinch of asafoetida (hing) for added flavor
- Red chili powder or black pepper for a spicy kick
- Chopped fresh herbs like cilantro or mint for a unique twist
Instructions
Step 1: Prepare the Dough
- Mix Dry Ingredients: In a large mixing bowl, combine the wheat flour, semolina, carom seeds, cumin seeds, and salt. If using asafoetida or chili powder, add them now.
- Incorporate the Oil/Ghee: Add the oil or ghee to the dry ingredients. Mix it in using your fingers until the mixture resembles coarse crumbs. This step is crucial as it determines the flakiness of the mathari.
- Knead the Dough: Gradually add water to the mixture and knead it into a firm dough. The dough should not be too soft, as a firmer dough ensures crispier mathari.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for about 20 minutes. This resting period allows the ingredients to meld together and makes the dough easier to roll out.
Step 2: Shaping the Mathari
- Divide the Dough: After resting, divide the dough into small, equal-sized balls.
- Roll the Dough Balls: Take one dough ball at a time and roll it out on a lightly floured surface. Aim for a thickness of about 1/4 inch.
- Shape the Mathari: Use a cookie cutter or the rim of a glass to cut out round shapes from the rolled dough. Prick each round with a fork to prevent puffing during frying.
Step 3: Frying the Mathari
- Heat the Oil: In a deep frying pan, heat enough oil to submerge the mathari. The oil should be hot but not smoking; aim for a temperature of around 350°F (175°C).
- Fry the Mathari: Carefully slide a few matharis into the hot oil. Fry them in batches to avoid overcrowding the pan. Fry each batch until the matharis turn golden brown and crispy. This should take about 6-8 minutes per batch.
- Drain the Excess Oil: Use a slotted spoon to remove the mathari from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
Step 4: Storing the Mathari
Once the mathari has cooled completely, store it in an airtight container. If stored properly, wheat flour mathari can stay fresh and crispy for up to 2-3 months. This makes it an ideal snack to prepare in advance and enjoy over time.
Tips for Perfect Mathari
- Oil/Ghee Ratio: The amount of oil or ghee you add to the flour mixture is crucial for the texture. Too little can make the mathari hard, while too much can make it greasy.
- Kneading the Dough: Make sure the dough is firm, not soft. A firm dough helps in achieving the desired crispiness.
- Frying Temperature: Frying at the right temperature is key. If the oil is too hot, the mathari will brown too quickly without becoming fully crisp. If the oil is too cool, the mathari will absorb too much oil and become soggy.
- Pricking the Mathari: Don’t skip pricking the mathari with a fork. This step ensures they cook evenly and don’t puff up during frying.
Variations to Try
While the basic wheat flour mathari is delicious on its own, you can experiment with different flavors and ingredients to suit your taste:
- Herb-Infused Mathari: Add finely chopped fresh herbs like cilantro, mint, or fenugreek leaves to the dough for a burst of freshness.
- Spicy Mathari: Mix in some red chili flakes, black pepper, or crushed dried herbs for a spicy kick.
- Garlic Mathari: Add minced garlic or garlic powder to the dough for a garlicky twist.
Serving Suggestions
Wheat flour mathari can be enjoyed in various ways:
- With Tea or Coffee: The classic way to enjoy mathari is with a hot cup of tea or coffee. The savory crunch complements the bitterness of the beverage perfectly.
- With Chutneys: Serve mathari with a side of tangy tamarind chutney, mint chutney, or spicy garlic chutney for an added flavor boost.
- As a Side Dish: Pair mathari with a bowl of yogurt or a light salad for a balanced snack.
