Almost everyone definitely loves packaged chips, bought from markets. But do you know that long before packaged snacks took over people's snack time, elders across India used to prepare mathri in their own kitchens? In almost every festival, mathiya was a very popular snack option. Mathiya is basically flour disks which are carefully fried and stored in brass or glass containers. These were used while guests visited houses or during long trips. Making mathiya is very easy, and you can enjoy that traditional snack wherever you want.
The only thing you have to keep in mind is the cooking oil required for this recipe. Peanut oil is the best choice to fry mathiya. It has a higher smoke point that doesn't break down food elements into toxic elements. So, if you are excited to make mathiya, please go through the details given below.
Groundnut Oil: Why Is It Used for Mathri?
Here’s why peanut oil is the best option for the mathri recipe.
- High Smoke Point: It perfectly handles slow deep-frying temperatures. The oil remains stable and does not smoke, break down, or burn your food.
- Non-Greasy Finish: It almost instantly seals the outer layers of the mathri. This quick seal prevents the excess oil from soaking into the flour dough.
- Mild & Nutty Taste: A light, subtly nutty flavour of the peanut oil enhances the flavour of the spices like the ajwain and peppercorns. But the oil does not dominate the snack's taste.
- Peanut Oil Health Benefits: Its naturally high content of Unsaturated Fats is good for your heart. It also contains Vitamin E, and because of this, it is a better option for deep-frying.
If you want to know how to identify pure peanut oil in the market, check out our detailed guide: How to Identify Pure Groundnut Oil in the Market.
What are the Ingredients of Mathri?
Check the list of the mathri recipe’s ingredients. Before preparing this, bring all the ingredients you need.
- Whole wheat flour
- Semolina or sooji
- Peanut oil
- Carrom seeds or ajwain
- Whole black peppercorn, crushed
- Kasuri methi
- Cumin seeds or jeera
- Lukewarm water
Step-by-Step Cooking Instructions for Mathri
Here are the steps you have to follow to prepare crunchy, delicious mathri.
- In a bowl, mix the flour, sooji, ajwain, crushed black peppercorns, kasuri methi, cumin seeds and salt.
- Add 1/4 cup cold peanut oil to the dry flour mixture. Using your fingertips, rub in until the mixture resembles breadcrumbs and will hold its shape.
- Add warm water, 1 tablespoon at a time. Knead to a very stiff, tight dough. Cover with a damp cloth and leave it for 20 minutes.
- Create small pieces of dough and flatten between your hands. Prick both sides well with a fork, so they do not puff up during frying.
- Heat peanut oil in a deep kadai on low flame. Now add the prepared mathiya dough. Fry on low heat gently for 12-15 mins.
- When the mathris turn pale golden, flip and fry on medium low until crisp. Now, take the mathris out of the kadai and allow them to cool completely before storing.
- You should store mathris only after they are entirely cold. Use brush containers or glass containers with airtight lids.
Want to enjoy a crispy, delicious tea-time snack at home? Read our detailed recipe, How to Make Crispy Bread Pakora at Home in Groundnut Oil.
Expert Tips for Traditional Mathri Making
Now, check the tips given below to make extra crunchy mathiya.
- Always try adding oil before kneading the dough. Rub well until the flour is creating lumps in a shape while pressing inside the palm. This helps create very crumbly, crispy mathiya.
- Do not add excess water to the dough. Use less water and make a hard dough. Hard dough will help to create a crunch in mathiya.
- Always use a toothpick or needle to create multiple piercings on both sides. This will prevent mathiya from puffing up like poori.
- Always drop the mathiya into mild warm oil. Do not keep the flame high, because it will burn the mathiya soon. Slow frying will help bring out even crispiness.
Health Advantages of Using Groundnut Oil
Here’s why you should use only peanut oil for any kind of deep-frying recipes.
- Peanut oil is rich in unsaturated fats that support a balanced level of good cholesterol, which is good for heart health.
- Pure cold pressed peanut oil contains no trans fat. This is why the oil is not harmful to human health.
- Peanut oil is packed with vitamin E, which helps keep your cells optimally healthy.
- This oil does not degrade at high temperatures. So, your food elements will be safe.
How to Store Mathris for a Long Time?
Mathris have a very long shelf life, which helps to protect the crisp texture after days of frying. Once you are done with frying, first cool them properly. Now, take a clean glass jar or any airtight container. Keep the container in a cold and dry place to hold the crunch in mathiya.
Want to discover why groundnut oil is a favourite in South Indian kitchens? Read our detailed guide, Why Groundnut Oil Is a Favourite in South Indian Cooking.
How to Serve Mathris?
You can pair mathris with the following accompaniments:
- Spicy mango pickle can enhance the taste of mathiya with its classic tangy flavour.
- You can take a handful of mathiya with masala chai for your perfect evenings.
- A sweet lime pickle is another option you can consider with mathri.
If you are trying to bring that festive vibe into your own home, there are no other options better than mathiya. Almost everyone from all age groups loves to enjoy a plate of mathiya in the evening with a piping-hot cup of chai. The only thing you must take care of during mathiya making is the oil selection. Choose only pure cold pressed peanut oil to ensure your health and wellness. For more such recipes, keep in touch.