Layered Mathri: A Stunning Twist on a Classic Indian Snack
35 minutes
723 reads
About Layered Mathri: A Stunning Twist on a Classic Indian Snack
Imagine biting into a Mathri with an irresistible crunch and delicate layers that practically melt in your mouth. These Layered Mathri are more than just a snack; they're a crispy, flaky dream, a delightful upgrade to the classic North Indian treat.This recipe transforms traditional Mathri into a visually stunning, multi-layered experience. The secret? A perfect blend of all-purpose flour, semolina, corn flour, and the aromatic warmth of carom seeds, resulting in a beautiful golden hue.Surprisingly easy to make and even more enjoyable to share, these Layered Mathri are perfect for festive occasions or a simple afternoon treat. Impress your loved ones with their unique shape and satisfying texture – they won't be able to resist!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 1 1/2 cup All-Purpose Flour maida
- 1/2 cup Semolina suji
- 1/4 cup Corn Flour
- 1 tbsp Carom Seeds ajwain
- 1 1/2 tsp Salt or to taste
Other Ingredients
- Oil for dough and frying
Instructions
- In a large bowl, combine the all-purpose flour, semolina, corn flour, carom seeds, and salt.
- Gradually add oil and water to the dry ingredients, mixing until a firm dough forms. Knead the dough for a few minutes until smooth and elastic. This develops the gluten, resulting in a crispier Mathri.
- Divide the dough into small, equal-sized balls.
- Roll each ball into a thin, circular disk using a rolling pin.
- In a small bowl, whisk together the corn flour and 3 teaspoons of oil to create a thick slurry.
- Take one circular disk and spread a thin layer of the corn flour slurry over it.
- Place another disk on top and repeat the process, layering three disks together with the corn flour slurry between each layer.
- Gently roll the layered disks into a cylindrical shape.
- Cut the cylinder into small, equal pieces.
- Roll each piece into a small disk using a rolling pin.
- Heat oil in a deep pan over medium heat. Once hot, carefully slide the Mathri disks into the hot oil.
- Fry the Mathri until they turn golden brown and crispy, turning them occasionally for even cooking.
- Remove the Mathri from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the Layered Mathri warm and enjoy their delightful crunch!
Recipe Notes
Good To Know
- You can use rice flour instead of corn flour.
- For extra flaky layers, brush each layer of dough lightly with ghee or softened butter before stacking and shaping.
- If you prefer a spicier mathri, sprinkle a pinch of crushed black pepper or red chili flakes between the layers before rolling and shaping.
Expert Tips
- For a uniform thickness and to prevent air pockets, use a rolling pin to evenly flatten the dough before cutting out the mathris.
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in greasy mathris. Fry in batches for best results.
- Experiment with different flavor combinations by adding herbs and spices to the dough, such as cumin seeds, ajwain, or dried fenugreek leaves.
Storage Instructions
- To maintain their crunchiness, allow the mathris to cool completely and store them in an airtight tin lined with parchment paper. Avoid plastic containers, which can trap moisture and soften the snack.
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Recipe Nutrition
Calories: 318kcalCarbohydrates: 47gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 684mgFiber: 2g
Kanwaljeet Chhabra
Articles: 80
3 Comments
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This looks so good! Can’t wait to cook it.
This looks so inviting! Thank you.
I’m excited to make this at home!