Mathri is savoury biscuit shape snack which can be stored for a week or more. In this recipe instead of the usual all purpose flour we use mix of rice flour and all purpose flour. It tastes great with addition of fresh coriander leaves and chilli flakes. Do try this today!
Click the PLAY BUTTON below to view the video recipe of Rice & Dhaniya Mathri:
INGREDIENTS:
1 cup rice flour
½ cup maida (all purpose flour)
⅓ cup finely chopped green coriander leaves
1 tbsp melted ghee (clarified butter)
2 tbsp oil
1 tsp red chilli flakes
¼ tsp ajwain (carom seeds)
½ cup water (approx)
½ tsp salt or to taste
Oil for frying
SERVES: Makes approx 200g mathi
PREPARATION TIME: 10 min
COOKING TIME: 20 min
RESTING TIME: 30 min
TOTAL TIME: 1 hr
* 1 CUP = 237 ML
PREPARATION TIME: 10 min
COOKING TIME: 20 min
RESTING TIME: 30 min
TOTAL TIME: 1 hr
* 1 CUP = 237 ML
METHOD:
1. In a bowl, take rice flour, maida (all purpose flour), red chilli flakes, ajwain (carom seeds), salt melted ghee (clarified butter), 2 tbsp oil & green coriander leaves. Mix well with hands.
2. Using approx ½ cup water knead into a medium soft dough. Keep kneading the dough for 1-2 min.
3. Cover & allow it to rest for 30 min.
4. Now knead for 1 min & divide it into 3 equal balls.
5. Take one dough ball & roll it into medium thick shape like in paratha.
6. Prick using a fork or knife so it does not puff while frying.
7. Using a round cutter or any other small round shape container to cut equal sized mathri. You can give it any shape.
8. Pick up extra dough & use it again.
9. Shift round mathris to a plate.
10. Heat oil for frying & then lower flame.
11. To check oil temperature, drop a small ball & bubbles should appear immediately but the ball should come up slowly.
12. Add mathris to oil & keep flame low.
13. Fry for 5-7 mins till light golden brown in color. Stir intermittently.
14. Once done take it out on paper napkin.
15. Rice & Dhaniya Mathri can be stored in air tight container for 7 days & enjoy it with tea!
Tips:
1. You can use whole wheat flour instead of maida.
2. If you don’t have red chilli flakes, you can coarsely grind whole red chilli.
3. You can use ghee or even just oil in dough.
4. You can either make a big paratha out of dough and cut small mathri out of it or else make small balls and roll it in to round mathri shape. For cutting mathri you can use any shape cookie cutter or any small bowl or steel box.
5. You can roll mathri in to thick or thin shape as desired.
6. Cook mathri for 7-8 min on low flame and keep turning it in between. Don't hurry while frying mathri or else it will remain under cooked inside.
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