Shwet's Sizzling Wok

A foodie's delight

Masala Mattri

on March 5, 2015

 Happy Holi dear viewers !!! Enjoy and spend loads of time wit you family and loved one’s 🙂 Here’s presenting a Holi special, “Masala Mattri”
I tried this last night, And my family really loved it. Mattri’s turned out to be very flaky kind just like how I wanted 🙂 So here’s the recipe, Go ahead and make this for holi and surprise your guests 🙂 Am sure you will be center of attraction with all the lovely compliments 😛
Recipe Credits : Veg Recipe’s of India
  • 2 cups maida or all purpose flour + ½ cup whole wheat flour OR 2.5 cups all purpose flour
  • 3 tbsp ghee or 3 tbsp oil
  • 5 to 6 tbsp water or as required
  • 2 tsp ajwain or carom seeds
  • 2 tsp black pepper, crushed coarsely or kept whole if you prefer
  • 2 tsp kasuri methi or dry fenugreek leaves
  • 1 tsp cumin seeds or jeera
  • a pinch of asafoetida (optional)
  • a pinch of baking soda (optional for frying but do add if baking the mathris)
  • salt as required
  • oil for deep frying
Preparing the dough:
  • first heat the ghee or oil. take the hot ghee or oil and maida, whole wheat flour, all the spices, salt and baking soda in a mixing bowl.
  • mix everything well and rub the fat evenly in the flour with your fingertips. the whole mixture should resemble breadcrumbs. the more you do this, the more better texture the mattri will have.
  • just add 1 or 2 tbsp of water each time and only mix the dough. don’t knead like a roti or poori dough.
  • only mix the water in the dough.
  • when the whole mixture can be easily clumped or gathered together into a ball, cover and keep aside for 30 mins.
  • heat oil for frying in a kadai or pan.
  • pinch small balls from the dough. just roll them lightly in your palms to even them. no need to give them a proper round shape etc.
  • keep the balls covered so that they do not dry out.
  • flatten each ball with a rolling pin or belan to medium thickness.
  • prick each mattri with a fork. the jagged uneven edges are alright. in case you want a smooth finish, then use a biscuit or cookie cutter. roll a large piece of dough and cut with a cookie cutter.
  • fry the mattri is medium hot oil till crisp and golden.
  • regulate the flame between low to medium if required.
  • drain on kitchen paper towels and when cooled store them in an air tight box, prepare and fry the mattri in batches, serve these flaky spiced mattri with ginger tea or masala tea as an evening snack.
(Note : Please be careful while making the dough, Do not use much water, This shouldn’t be made like an atta dough, It is done with using minimum water. I used about 7 tbsp of water)

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