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- Duration: 30 minutes
- Serves: 10-12 people
Spice Level: Medium
Authentic mathian is crispy, spicy and slightly bitter to taste. To get that flavour right, use only mustard oil to bind the dough along with the required masala ingredients.
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Mathian also known as mathri is a very popular tea-time snack in Punjab. Often accompanied by aam ka achaar, it makes an excellent travelling snack as it lasts for up to a month when stored in airtight containers.
- All-purpose flour (maida) ( 3 cups)
- Wheat flour (atta) (1 cup)
- Semolina (sooji/rava) (1/4 cup)
- Mustard oil (sarson ka tel) (1/3 cup)
- Water, to bind the dough (1-2 cup)
- Salt (to taste)
- Oil (for deep frying)
For the masala powder
- Coriander seeds (dhaniya) ( 2 tbsp)
- Cumin seeds (jeera) (2 tsp)
- MTR Haldi/Turmeric Powder (1 tsp)
- Red chilli flakes (lal mirch) (2 tsp)
- Black peppercorn (kali mirch) ( 2 tsp)
- Dried fenugreek (kasoori methi) (2 tsp)
- Fenugreek seeds (methi dana) ( 1/2 tsp)
- Coarsely pound coriander seeds, cumin seeds, peppercorns, fenugreek seeds.
- Mix the spice powder with kasoori methi, red chilli flakes and MTR Haldi/Turmeric Powder.
- In a large bowl, mix maida, atta, semolina, salt and the masala powder.
- Add oil and rub it into the flour until it resembles coarse breadcrumbs.
- Add water, 1/4 cup at a time and bind into a stiff dough. Let the dough rest for 1–2 hrs.
- Divide the dough into approximately 25 pedas (balls).
- Roll each peda into a 2-inch disk. Using a fork, gently make holes on the surface of the disks on both sides to prevent it from puffing up while frying.
- Heat oil in a kadhai and deep fry the disks on a low flame and cook for 5–8 mins until pale golden in colour on both sides.
- Remove onto an absorbent paper to remove excess oil.
- Serve it hot, preferably or cold with a beverage of your choice.
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