Namkeen Maida Matar/ Mathari / Matthi
Namkeen mathri is one of the most populer North Indian snacks. Everyone love to eat something salty and crispy at the tea time in morning and in evening. It has salty and spicy taste. This Indian snack is very popular namkeen in North Indian specially Rajasthan and Punjab and is served with achaar (pickle – lemon or mango) as a tea time snack. Namkeen are made in almost every household on special occasions and festivals like Diwali , Holi , Eid & Karwa Chauth etc . Matthis are very easy to make and it can stored properly in air tight container to maintain crispy for a few week.
Please check the recipe below to the Gallery↓↓↓
Preparation Time: 35 mins Cooking Time: 15 to 25 mins
- Maida (All purpose flour) – 2 cups
- Oil/butter/ghee – 2 tbsp slightly warm for dough
- Water – 1 cup Lukewarm as required for dough
- Ajwain (Carom Seeds) – 1/2 tsp
- Baking powder – 1/2 tea spoon.
- Salt as required
- Oil to deep fry
- In a bowl take maida and add ajwain(Carom seeds) ,salt. baking powder and slightly warm oil or butter or ghee into it.
- Mix all the ingredients well and knead the flour with luke warm water. Cover the dough and leave the dough for 1/2 hour.
- Divide the dough in slightly bigger size equal balls.
- Take one ball and with the roller roll slightly thicker like roti.Cut the disc into square pieces with the help of a knife and keep them in a plate.
- heat a pan the oil on medium heat for frying. Check the temperature of the oil for frying by just dropping a tiny ball of dough into the oil The ball should make the oil sizzle and slowly comes up to the top level of oil then your oil is ready for frying.
- Slowly put the cubes into the pan and deep fry them till crisp and slightly golden brown in color .
- Take out the fried Namkeen on a plate and fry rest of them in the same manner.
- Maida Namkeen are ready. Serve them with tea or coffee and remaining Namkeen cooled down completely you can store them in air tight containers.
- You can give different shapes as you like daimond, round,cashewnut shapes etc and fry them.
- Do not add too much oil/ghee/butter in the dough , otherwise it is too oily.
- Make sure that the dough for namkeen is stiff like puri dough, otherwise they will not be more crisp.