Crispy Flower Mathri: A Delicate Indian Snack
1 hour
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About Crispy Flower Mathri: A Delicate Indian Snack
Imagine biting into a delicate, crispy flower-shaped treat, bursting with aromatic spices. These Flower Mathri are more than just a snack; they're a delightful Indian tradition, perfect for any occasion.Their flaky texture and intricate design add a touch of elegance to teatime or any gathering. This easy recipe guides you to golden-brown perfection, whether you enjoy them with chai or on their own.
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See the 30-Day PlanRecipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
Dough
- 1 cup All-Purpose Flour
- 2 tbsp Oil or ghee
- 1/2 tsp Salt or to taste
- 1/4 tsp Cardamom Powder
- 1 tsp Nigella Seed (black sesame seeds)
- Water as needed
For Frying
Instructions
- In a large mixing bowl, combine the all-purpose flour, oil (or ghee), salt, and cardamom powder.
- Gradually add water, mixing until a stiff dough forms. Don't add too much water at once—it's easier to add more than to take it away.
- Cover the dough and let it rest for 30 minutes. This allows the gluten to relax, resulting in more tender mathri.
- Divide the dough into equal portions and roll each portion into a smooth ball.
- Roll each ball into a slightly thick disc.
- Use a cookie cutter to cut out circles from the discs.
- Make 8 cuts along the edges of each circle, creating a flower-like shape.
- Gently gather and twist the edges of each cut to form petals.
- Apply a drop of water to the center of each flower and sprinkle with kalonji (black sesame seeds). Gently press the seeds to adhere.
- Prick the mathri with a toothpick. This prevents them from puffing up excessively while frying.
- Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium.
- Gently slide the mathri into the hot oil, ensuring not to overcrowd the pan.
- Fry the mathri on both sides until golden brown and crispy. Maintain a medium flame to ensure even cooking.
- Remove the mathri from the oil and place them on a plate lined with absorbent paper to drain excess oil.
- Once cooled, store the mathri in an airtight container to maintain their crispness.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a different type of chili altogether.
- If you're short on time, you can use pre-cooked chicken. Just be sure to add it towards the end of the cooking process to warm it through.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 779kcalCarbohydrates: 16gProtein: 2gFat: 80gSaturated Fat: 6gPolyunsaturated Fat: 22gMonounsaturated Fat: 50gTrans Fat: 1gSodium: 1mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 7mgIron: 1mg
payal jain
Articles: 17
3 Comments
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This is so tempting! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
Such a lovely dish! Thanks for sharing.