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Avoid the adulteration of the market on Deepawali and make crispy mathris with maida, semolina, celery and ghee at home, which remains fresh for 2–3 weeks and looks tasty with tea.
FoodDiwali is coming very soon. On this, many dishes are made in all the houses. Like, salty, rasgulla, mathri, sweets and what not. But on the festival, all the food items in the market are adulterated. Which can also harm you. So today we are going to teach you to make the market adulterated mathri here to make crisp and delicious mathri at home, so this is an easy and traditional recipe that you can make with tea or on festivals.
Recipe for making crisp at home
Material:
- Flour – 2 cups
- Semolina – ½ cup
- Celery – 1 tsp
- Salt – as per taste
- Ghee – 4 tablespoons (for Moyan)
- Water – as required
- Oil – to fry
Method of preparation:
- Wheat flour plaiting
Add maida, semolina, salt and celery in a large pot.
Add ghee to it and mix well so that the moyan mixes well.
Now add a little water and knead hard dough.
Cover the dough and keep it for 15–20 minutes. - Math
Make small dough balls and roll out thick mathris with a cylinder.
If you want, you can cut them into round, square or diamond shape.
Make some holes from the fork in every mathri so that it does not flower while frying. - Fry
Heat oil in the pan.
Fry the mathri on low flame till it becomes golden and crisp.
Frying on high flame will cook from outside but can remain raw from inside. - Cool and store
Remove the mathri on the kitchen paper and let it cool.
Then store in airtight compartment. They remain fresh for 2–3 weeks.
Tips:
- If you want, you can also add kasoori methi, black pepper or sesame to enhance taste.
- If you want a healthy version, then you can make mathri by baking.
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