These are beautiful North Indian Snacks created like a rose. Quite a visual delight. They are usually prepared during Diwali or any festive occasions and very popular indeed. They are made of plain flour and deep fried to be stored in airtight containers.
I gave a twist to the usual mathris and added some beetroot puree along with some nigella seeds to make a fusion out of it. So you have beautiful red rose mathris ready to be devoured with any homemade chutney as appetizers or as a tea time snack. Check out the step by step pictorial recipe to prepare these cute small bites.
- 1 cup plain flour
- 2 tbsp. rice flour
- 1/2 tsp. salt
- 2 tbsp. beetroot puree
- 2 tbsp. melted ghee
- pinch of baking soda
- 1/2 tsp. nigella seeds (kalonji)
- 1/2 tsp. red chili flakes
- oil to deep fry
Mix together all the above mentioned ingredients (except oil) and knead a dough with some water if necessary.
Keep aside for 10-15 minutes. Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut with a cookie cutter or with any lid into round shaped discs.
Then place 5-6 circles overlapping onto each other. Then roll from the first circle to the last into a cylinder shape.
Now cut into half with a sharp knife. You get 2 roses out of it. Open the petals with your finger and keep them aside.
Roll out the remaining dough and make rose mathris. Heat oil in a pan and deep fry them on a low to medium flame in batches, till light golden in color.
Drain on a kitchen towel and serve with any homemade chutney / tomato sauce as appetizers or as a tea time snack.
Mix all the above mentioned ingredients (except oil).
Knead a dough with some water if necessary. Keep aside for 10-15 min.
Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut
with a cookie cutter or with any lid into round shaped discs.
Then place 5-6 circles overlapping onto each other.
Roll from the first circle to the last into a cylinder shape. Now cut into
half with a sharp knife.
Now cut into half with a sharp knife.
You get 2 roses out of it. Open the petals with your finger & keep them aside.
Roll out the remaining dough and make rose mathris.
Heat oil & deep fry them on a low to medium flame in batches, till
light golden in colour.
Drain on a kitchen towel.
Serve with any chutney, pickle or tomato sauce.
Mathris are favourite snacks that are very popular in the Northern regions of India. There are many versions to it where the ingredients differ from one region to the other. They tastes simply yummy as these crunchy snacks go along well with your hot beverage. But how about having them in a baked version, so that you can devour on them guilt free?
I tried the healthy way by adding half and half of refined flour & whole wheat flour, semolina and olive oil. I seasoned it with ajwain (carom seeds) and kasuri methi (dry fenugreek leaves). So enjoy these delicious homemade snacks along with your evening tea / coffee. For a variation, try them with hummus, mayo or any dip. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup atta (whole wheat flour)
- 1/2 cup maida (plain flour)
- 1/2 cup sooji (semolina)
- 2 tbsp. olive oil / melted butter
- pinch of baking soda
- salt to taste
- 1/2 tsp. ajwain (carom seeds)
- 1 tsp. kasuri methi (dry fenugreek leaves), crushed
Sieve the atta, maida, sooji and baking soda 2-3 times. Add rest of the ingredients and rub it well to resemble bread crumbs.
Knead a dough with required quantity of water. Cover with a damp cloth and keep aside for an hour.
Knead back again for a minute more and divide into 2 equal parts. Roll out each into a circle just like a chapatti.
Cut into desired shapes with a cookie cutter, prick with a fork and brush some oil / melted butter / ghee over it.
Arrange the mathris on a greased oven proof tray and bake in a preheated microwave oven in the convection mode at 180 degrees C for 15-20 minutes.
Halfway through flip over the mathris. When done, cool them on a wire rack and store in an airtight container to be relished with your evening tea / coffee.
Sieve atta, maida, baking soda & sooji 2-3 times.
Add ajwain, kasuri methi, salt & oil.
Give it a rub to resemble bread crumbs.
Add water & knead into a dough. Cover & leave aside for an hour.
Divide into two equal portions. Roll out each & cut into desired shapes.
Prick with a fork.
Brush with some oil / butter.
Bake for 20-22 min. in a preheated oven at 180 degrees C.
Serve with your evening tea.
Chaats are a favourite snack in the Northern regions of India. But it has become very popular all over now. So here is a chatpata, spicy and a tangy chaat for you made of mathri. It is a healthy, delicious and an yummy evening tea-time snack, that is served, garnished with coriander and bhujia / sev.
I also added some steamed sprouts to give a crunchy texture to the chaat. You may add few roasted groundnuts too, if preferred. So check out the step by step pictorial recipe to prepare it.
- 7-8 mathris
- 1 potato, boiled & mashed
- 1 onion, chopped
- 1 tomato, chopped
- 1/4 cup moong sprouts, steamed
- 1/2 tsp. cumin powder
- 1/2 tsp. jaljeera powder / chaat masala
- 1 tsp. red chili powder or to taste
- 1/2 cup yogurt, beaten with a pinch of salt
- 2-3 tbsp. green chutney
- 2-3 tbsp. tamarind chutney
- 2 tbsp. coriander leaves, chopped
- 2-3 tbsp. bhujia / sev
Place the mathris on a serving dish. Arrange the mashed potatoes, onion, tomato and sprouts over it. Sprinkle the cumin powder, red chili powder and jaljeera powder.
Then add the yoghurt, green chutney and tamarind chutney. Garnish with the coriander leaves and bhujia. Serve as an evening snack.
Place mathris on a serving dish.
Arrange mashed potatoes, onion, tomato & sprouts over it.
Sprinkle cumin powder, red chili powder & jal jeera powder.
Add yoghurt, green chutney & tamarind chutney.
Garnish with the coriander leaves & bhujia. Serve as an evening snack.
Mathris are favourite snacks usually popular in the Northern regions of India. There are many versions to it where the ingredients differ from one region to the other. Whatever the reason they simply tastes delicious and yummy to enjoy these crunchy snacks along with a cup of hot beverage.
Mathris are basically prepared with a dough of maida, atta and other spices. They are then deep fried to get that crunchy texture. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.
- 1 cup plain flour
- 1/4 cup wheat flour
- 1/4 cup gram flour
- 1 tbsp. semolina
- salt to taste
- pinch of turmeric powder
- pinch of baking soda
- 1/2 tsp. carom seeds
- 1/2 tsp. cumin seeds
- 1/2 tsp. crushed pepper
- 3 tbsp. oil / ghee to knead
- oil to deep fry
Sift together all the flours, semolina, salt and baking soda. Add 3 tbsp. oil to it and mix well to form into breadcrumbs.
Then add remaining ingredients (except oil) and knead into a tight dough with the help of required quantity of lukewarm water. Set aside for 30 minutes.
Divide the dough into equal portions and roll each ball of dough into a circle / oblong shape. Cut into small roundels with a help of a cutter.
Heat oil in a pan and deep fry the mathris in batches till light golden in colour. Drain on a kitchen towel and when cool, store in an air tight container. Enjoy as a tea-time snack or with any pickle.
Divide the dough into equal portions & roll each ball of dough into a circle / oblong shape.
Cut into small roundels with a help of a cutter.
All the roundels are ready to be deep fried.
