Fried cookies (Mathri). Fried cookies (Mathri) Mathri is a traditional North Indian style crispy cracker generally prepared and feasted upon during festivals like Diwali. Once the mathri are cooked/turn golden brown, remove them over a kitchen towel (to soak excess oil) Similarly, fry all the mathri and cool completely. Great recipe for Fried cookies (Mathri). Mathri is a traditional North Indian style crispy cracker generally prepared and feasted upon during festivals like Diwali. The trick to get the perfect not so hard and not so soft melt in the mouth crispy texture of mathri lies in the ingredients that.

Similarly, bake all the mathri and cool completely. Once the mathri are cooked/turn golden brown, remove them over a kitchen towel (to soak excess oil) Similarly, fry all the mathri and cool completely. Now add lukewarm water and knead to a stiff dough. You can have Fried cookies (Mathri) using 22 ingredients and 5 steps. Here is how you cook that.

Ingredients of Fried cookies (Mathri)

Prepare 1 of Step.
You need 1 1/2 cups of All Purpose flour.
Prepare 1/2 cup of semolina (optional).
It's 1/2 cup of wheat flour (optional).
You need 1 tbsp of Dried Fenugreek leave.
You need 1 tbsp of Carom seeds (ajwain).
You need 1 tbsp of Cumin seeds.
Prepare 1 tbsp of Pepper corns crushed.
You need to taste of Salt.
You need 2 of Step.
Prepare 3 tbsp of oil/ ghee.
You need as needed of pepper corns.
It's as needed of Lukewarm water.
Prepare as needed of Oil to fry.
You need of Tamarind chutney Ingredients.
Prepare 1/2 cup of tamarind.
It's 1/2 cup of jaggery.
It's 4 of dates.
Prepare 1/2 tbsp of chilli powder.
It's 1/2 tbsp of chat masala.
You need to taste of Black salt.
Prepare to taste of Rock salt.

Once again knead the dough on a smooth surface and. Mathri is a popular snack recipe that people enjoy with tea in Northern India. The secret of the crispy texture of mathri lies in the ingredients that go into preparations of its dough and how it's deep-fried. A traditional tea-time snack, Mathri is prepared with semolina, ajwain and hing.

Fried cookies (Mathri) step by step

Mix all the dry ingredients listed in Step 1. Add the 3 tbsp oil/ghee and give a good rub with your fingers for 2 to 3 minutes. Make the mixture crumbly. Now add lukewarm water and knead to a stiff dough. Cover the dough and let it rest for 15 minutes.
Once again knead the dough on a smooth surface and divide the dough in equal size big balls. Roll out the dough little thicker than a Chapathy and with a round ring cut out small rounds. This way from 1 chapathy you make multiple cookies. Press 1 pepper corn in the center of the cookies. Prick the cookies with the help of a fork. Pricking is done to avoid the cookies to puff up.
Heat oil for frying. When the oil is very hot, add in the cookies and reduce the flame. Cookies should be fried on a low flame, only then it will turn out stiff, else the cookies becomes soft. Fry it until golden brown. These cookies can be stored for a couple of weeks in airtight container and can be eaten as it is or served with any toppings.
Tip: Crumbly mixture gives a crispness to the cookies..
Tamarind chutney: Soak the tamarind for few hours then boil the tamarind with water. Strain out the tamarind pulp. In the tamarind pulp, add in the grated jaggery and finely chopped dates. Allow it to cook for 2 to 3 minutes, now add the chilli, chat powder and salt. Allow it to boil for some time, till the mixture becomes thick. Check for the flavours as per your taste. Tamarind Chutney is ready...

I made both fried and baked mathari. texture wise, of course, the fried mathri is definitely better, but the baked one is good too. They are a little less golden than the fried ones and have a faint denseness. But good for a low-calorie option. The first pic above is of the baked mathiya and the last pic below is of the fried mathiya. You can also optionally, roll the dough into a large circle, and use a cookie cutter to cut them into circles.