DIWALI SPECIAL MASALA MATHRI

 “The Crunchy Star of Every Diwali Snack Table!”

 MASALA MATHRI 

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🫓 Masala Mathri Recipe

Ingredients:

For Dough:

• 2 cups all-purpose flour (maida)

• 2 tbsp semolina (sooji/rava)

• 4 tbsp ghee or oil

• 1 tsp ajwain (carom seeds)

• 1 tsp crushed black pepper

• Salt to taste

• Water (as required for kneading)

For Frying:

• Oil (for deep frying)

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Instructions:

1. Prepare the Dough:

1. In a large mixing bowl, combine flour, semolina, salt, ajwain, and black pepper.

2. Add ghee (or oil) and mix well using your fingers until the mixture turns crumbly.

   • Tip: When you press some dough in your hand, it should hold its shape.

3. Gradually add water, a little at a time, and knead into a stiff, non-sticky dough.

4. Cover the dough with a damp cloth and let it rest for 15–20 minutes.

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2. Shape the Mathris:

1. Divide the dough into small lemon-sized balls.

2. Flatten each ball slightly using your palms or roll it out gently into a small disc (about 2–3 inches in diameter).

3. Prick each disc with a fork — this prevents puffing while frying.

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3. Fry the Mathris:

1. Heat oil in a deep pan on medium heat.

2. Once the oil is moderately hot (not smoking), reduce the flame to low-medium.

3. Fry 4–5 mathris at a time until they turn golden brown and crisp on both sides.

   • Tip: Fry on low heat for a perfect crunchy texture.

4. Remove and drain on paper towels.

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4. Cool & Store:

• Let the mathris cool completely before storing them in an airtight container.

• They stay fresh for up to 2–3 weeks at room temperature.

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Serving Suggestion:

Enjoy Masala Mathri with a hot cup of masala chai, or pair it with pickles or chutney for a tangy twist!