Jeera Mathri Recipe

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Looking to serve something home made and delicious to your guests during the festive season? Get some jeera mathris going and store them in air tight containers. They’ll be an absolute delight for anyone who gets a taste of it. Jeera mathri is a popular snack among north Indians. Mathris are in fact often mistaken with nimkis which are also quite popular in north India too. Nimkis are made by rolling the dough and cutting them into thin long pieces. Mathris are shaped like small flat puris. Another difference is that nimkis are mostly made using maida while mathris can be made using atta or whole wheat flour too. The jeera mathri has an additional dose of cumin which gives it a distinct flavour.

Step aside cookies and biscuits because the Indian style snack is here to rule the shelves. Many people have left this traditional dish behind as it is a fried snack. An increasingly health conscious India though doesn’t want this snack to be lost in time either. Which is why many people have started either baking the mathris or frying them using an air fryer. Both methods reduce the oil content to a good extent, making the mathris ideal for dieters and children. But then, you do lose out on the high you get from the taste of having something fried and sinful.

With this recipe, you’ll never have to buy mathris again. And home made goodness is always good, even if it is deep fried dough of love.

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Jeera Mathri Recipe

A crisp munchy snack for the rainy days.
Course Snacks
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 90 kcal
Author Anju Bhagnari

Ingredients

  • 1 cup Maida
  • 2 tbsp Ghee
  • Salt to taste
  • 1/2 tsp Roasted Jeera
  • 1/4 tsp Black Pepper Powder
  • Ice cold water as needed
  • Oil for deep frying

Instructions

  1. Take the maida in a big bowl and add ghee.
  2. Using only your fingertips, rub in the ghee into the flour. It will resemble breadcrumbs.
  3. Add the salt, jeera and black pepper powder.
  4. Using as little water as possible, knead a tight dough.
  5. Cover and let it rest for 30 minutes.
  6. Make small balls from the dough.
  7. Roll out little thick rotis.
  8. Prick all over with a fork so that they do not puff up while frying.
  9. Ready all the Mathris like this and spread them on a big tray and let them dry for some time.
  10. This helps in making them crisp without soaking too much oil while frying.
  11. Heat up some oil in a pan.
  12. Now, add in 1 or 2 Mathri at a time and fry on low flame.
  13. Remove onto a paper towel and let them cool down by spreading around in a tray.

  14. This also helps in retaining the crunchiness.
  15. Fry all Mathris and cool completely before storing in airtight jars or tiffins.

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Jeera Mathri Recipe

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