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Ajwain Mathri Recipe/Mathri Recipe is given below with step-by-step instructions along with important notes.
Ajwain Mathri Recipe | Mathri Recipe | Punjabi Mathri Recipe
Mathri Recipe/Ajwain Mathri Recipe/Punjabi Mathri Recipe is a traditional and popular North Indian savoury snack recipe. It is one of the favourite tea-time snack recipes made either with Maida flour (All purpose flour) or with Wheat flour. Sometimes, both the flours can be used in a single mathri recipe. Maida or wheat flour is the key ingredient in the mathri recipe and it can be made with different flavourings. ajwain, dried kasuri methi, black cumin, cumin, peppercorns, and red chilli are some of the flavourings used in various mathri recipes.
In this post, I've shared the "Ajwain Mathri Recipe". Mathri recipe flavoured with ajwain/carom seeds is a tasty snack recipe and a perfect accompaniment for your evening ginger chai (ginger tea).
Before getting into the ajwain mathri recipe. Let's know about -
What is Ajwain?
Ajwain is a seed-like fruit used as an edible spice in Indian cooking as well as in Indian Ayurvedic medicine. Ajwain is a Hindi name and is commonly known as Carom seeds in English, Omam in Tamil, Bishop’s weed, Caraway, and Carom seed in English. It is one of the most popular spices and also a staple spice in most North Indian cuisine. Ajwain is the pre-eminent spice in North Indian vegetarian snacks. It adds a unique taste and aroma to the food, especially fried foods.
I have already written a detailed article about "Ajwain/Carom seeds". In case, if you want to check that out. Kindly, click the link -
🔗Ajwain/Carom seeds
If you try this Mathri Recipe/Ajwain Mathri Recipe/Punjabi Mathri Recipe. Do let me know in the comment section. I'm very excited to read your comments.
How to make Ajwain Mathri Recipe?/How to make Punjabi Mathri Recipe?/How to make Mathri Recipe?
Mathri also known as Mathari or Mathiya is a popular North Indian snack usually eaten as a teatime snack either with pickle or hot chai (Tea). Ajwain flavoured mathri recipe is a Punjabi-style mathri recipe made with maida (all-purpose flour), ajwain, peppercorns, salt, oil and water. It is a savoury, flaky and tasty snack made in an hour. It is a perfect accompaniment for your evening tea or as an evening snack with pickles, flavoured curd and tomato sauces.
Cuisine - North Indian
Serving - 28-30 Mathri
Timing - 1 hour
INGREDIENTS
Maida (All-purpose flour) - 250 gms
Ajwain seeds (Carom seeds) - 2 teaspoon
Black peppercorns (crushed) - 1 teaspoon
Black peppercorns (whole) - 30 to 40 nos
Salt - to taste
Oil - for frying
Ghee or any neutral oil - 3 tablespoon
Water - 1/2 cup to 3/4th cup
INSTRUCTIONS
1. To begin making the ajwain mathri recipe - In a small kadhai, heat 3 tablespoons ghee or any neutral oil. Once oil or ghee is warm, switch off the flame and keep it ready.
2. In a wide deep bowl, add maida, salt, crushed peppercorns, and ajwain (while adding ajwain slightly crush them in between palms) and gently mix them all.
3. Now, add warm oil or ghee to the dry flour mixture and mix by rubbing between your thumb and fingers for 4-5 minutes.
4. Once all the ingredients are mixed well they should resemble breadcrumbs. (This is the important step to get flaky mathri).
5. To check the consistency of the mathri mixture - take a fistful of mathri mixture and hold it tightly to form a lump and crumble them back (if you get the lump form and it is easy to crumble back, the mathri mixture is perfect).
(If you know to make South Indian "Puttu" recipe. This step is easier for you. It is similar to puttu consistency).
6. Now add little water at a time to form a firm dough. Your dough should be firm and not watery or soft.
7. Cover and rest the dough for 30 minutes.
8. After 30 minutes, uncover and take the dough and gently divide them into small even size balls.
9. Now flatten the balls on the rolling board using a rolling pin.
10. Once you rolled out all the mathri, place 1 or 2 peppercorns on each mathri. Gently press them to fix.
11. After that, take a fork and prick each mathri.
(Pricking mathri helps them not to puff up while frying).
12. To fry mathri - Heat oil in a kadhai for deep frying in medium heat, once oil is medium-hot, drop 4-5 mathri and allow to fry for 2-3 minutes and flip the other side and fry for 2-3 minutes. Keep flipping both sides to achieve even cooking.
13. Once they are golden and crisp, remove them from the oil and place them on the kitchen towel to remove excess oil.
14. Now fry all the mathri like this in batches.
15. Allow all the fried mathri to cool down at room temperature.
16. Once cool down, the ajwain mathri is ready to be served or you can store them in an air-tight container.
You can serve this delicious and flaky ajwain mathri with hot tea or with your favourite dips.
If you have any more questions about the Ajwain Mathri Recipe/Mathri Recipe/Punjabi Mathri Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
IMPORTANT NOTES
1. The above recipe and method is a basic mathri recipe method flavoured with ajwain and peppercorns. You can replace maida with wheat flour or ajwain with any other spices like black cumin, cumin, kasuri methi and many more. Just alter the ingredients and create your own mathri recipes.
2. Adding oil or ghee while making mathri dough gives them flaky dough.
3. You can spread the mathri dough like chapati spread and cut them using a cutter for even size mathri.
4. Do not forget to prick the mathri before frying.
5. You can store mathri for a week or more than a week at room temperature. When storing them, use an air-tight container.
I hope the above recipe and the information benefits you. If you try this recipe, do let me know in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
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