Easy Step to Preparing Delicious Mathri

Mathri is the nomero uno that appears to most people’s mind when it arrives to a perfect dish. Today, we will tell you steps on cooking a tasty Mathri.


We hope you got insight from reading it, now let’s go back to mathri recipe. To cook mathri you only need 8 ingredients and 3 steps. Here is how you achieve that.

First of all, here are the ingridients that you should ready to make Mathri:

  1. Get 3 cups of maida / all-purpose flour.
  2. Take 1 cup of sooji.
  3. Prepare to taste of Salt.
  4. Provide 4 tbsp of Refined oil approx for moyan.
  5. Take As needed of Refined oil for deep fry.
  6. You need 1 tsp of Ajwain/carom seeds.
  7. Get 2 tsp of Kasoori methi.
  8. Use As needed of Water.

After preparing the ingridients, now we are ready to make our yummy Mathri:

  1. Mix maida, suji, salt, ajvain, refined oil, kasoori methi. Mix nicely. Take some part in hand and try to bind it if it comes out perfect then its ok and if not then add some more refined oil. And make perfect ladoo..
  2. Knead a tight dough by adding little amount of water. Rest it for 30 mins..
  3. Make small balls from dough. Roll it. Pierce it with fork or knife to avoid make them like pooris. Deep fry in hot oil. Cook till light brown on low flame. Ready to serve..

Mathri is a deep fried, salted and flaky Punjabi snack. Mathri goes very well a hot piping cup of tea and some mango pickle. Search for your recipe here: Punjabi Mathri Recipe. 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.

Recipe : Mathri

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After seeing this guide, now you are ready to be able to produce your first extraordinary Mathri and be a part of the few people that can prepare the phenomenal Mathri. If you wish that your friends are also able to serve a remarkable Mathri or even to serve the extra delicious Mathri for you, dont hestitate to share this page to them.

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