Holi is just knocking at our doors, only two days left for the much awaited festival of Holi(festival of colors).Everyone is busy here now in its preparation; shopping, making special delicacies, meeting greeting friends -relatives. It’s common sight now to see people drenched in the essence of joyful festival, Holi. I was also preparing some special dishes on this occasion with a thought in mind that everything is going so colorful in Holi and every bit of aura has got the tinge of colorful Holi but my blog has still not initiated splashing its colors in terms of the posts related to Holi. There were so many delicacies hitting my mind, passing haphazardly through it which are required to be shared here in festivity but due to so occupied schedule now in festivity hindering me in doing so. And I can assume you might also be going through the same. There would be so many dishes that would still be left to be prepared for this festivity. Thus, here I am to help you out, at least with my slight effort that I could. Let me help you making your very delicious snack, Mathri.
So here is the very first post of this festivity, splashing the very first and very bright color of Holi reflected in the recipe of Mathri, a very special snack of festive season, it is also called as Farsi Puri. They are crunchy, flaky, salted biscuit like snacks. They are made with all purpose flour and are deep fried to light brown in texture. I know it is deep fried and high in calories but festivals are seasons, you are required to shelve your diet. And in Indian cooking, especially during festivals, you can resist yourselves from using high quantity of oil. Atleast once a year on festival you can put a hold on diet consciousness, otherwise you’ll regret later for the exceptionally delicious taste that you missed then. Okay, its enough of the talk about essence of festivity, the most luring part is its food and here is the recipe to enjoy the snacky food :
Time Taken- For Preparation- 30 min
For Cooking- 15 min
Servings/Yield- 20-25 mathris
All Purpose flour/refined flour/Maida- 500g
Oil as Moyan(flaking agent)- approx 3/4 cup
Cumin seeds- 3/4 tsp
Nigella seeds or kalonji- 3/4 tsp
Black Pepper- 1&1/2 tsp
Water- 1/3 cup
Salt- to taste
Oil- For deep frying
Steps to follow-
1. Combine all ingredients in a bowl to a crumbling mixture.
2. Knead it to smooth dough adding water as required (Kneading it requires a bit extra efforts to get smooth dough, so don’t hesitate expending your energy 🙂 )
3. Cover it with damp cloth, otherwise it would end up drying and result in unmanageable shaping.
4. Divide the whole dough in equal sized big balls, large enough to be rolled out in a circle of 5-6 inch diameter (not very thin in thickness), approximately the size of normal pastry board.
8. Keep it vertical and press each piece downward with palms and elongate it further either with hands or rolling pin to get desired thickness of mathri (in b/w 0.5-1 cm thick). Make a dent at the center by pressing with the help of one finger to highlight the rings of mathris. Likewise make all the mathris.
9. When one slot of mathris is ready, deep fry them on medium to high flame until get cooked wholly and acquire light golden brown color.
Best wishes to all of you on Holi. May this be the most colorful and Happy for all.
1. To make them more crunchy, you can add 1/2 cup of semolina in the flour mixture and then knead dough. Mathris made with this dough would be more crunchy.
2. Other way out to differ the shape of mathris, you can simply make equal sized small balls of dough and roll them out with rolling pin in round of about 3 cm diameter. And finally fry them up.