Perfect Khasta Mathri Recipe | How to Make Crispy Mathi at Home

Описание: Perfect Khasta Mathri Recipe | How to Make Crispy Mathi at Home

Description:

Welcome to @AnjaleysKitchen! In today’s video, Learn how to make super crispy and khasta Mathri (Mathi) at home with this easy step-by-step recipe! This traditional North Indian namkeen is perfect for tea-time, festivals, or anytime snacking. With just a few basic ingredients and the right kneading technique, you can prepare flaky, crunchy, and long-lasting Mathri that stays fresh for days!

In this video, I’ll show you:
✔️ How to make perfect khasta Mathri
✔️ Secret tips for crispy & flaky texture
✔️ Proper dough consistency
✔️ How to fry Mathri so it doesn’t absorb oil
✔️ Storage tips to keep it fresh for weeks

Ingredients:

1cups (200gm) Maida (all-purpose flour)
3-4 tbsp Ghee or Oil – for khasta texture
½ tsp Ajwain (carom seeds)
½ tsp Crushed coriander (optional)
Salt as per taste
½ tsp Kasoori methi
Warm water – for kneading dough
Oil for frying

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Instructions:

Step 1 - First of all take a bowl, add flour in it and then add salt, carom seeds, crushed coriander, kasoori methi, oil, then add water and make a dough out of it and leave it for 15 minutes to rest.

Step 2 - Then add oil in a pan and let it heat on medium to low flame.

Step 3 - Now knead the dough a little with your hands and make small balls out of it.

Step 4 - Now roll all the mathris and fry them in oil till they become crispy.

Step 5 - Let the mathris cool completely. Store in an airtight container.
Stays fresh and crispy for 15–20 days.

चरण 1 - सबसे पहले एक कटोरी ले उसमें मैदा डालें और फिर नमक, अजवाइन, कुटी हुई धनिया, कसूरी मेथी, तेल डालें और फिर पानी डालें उसका एक आटा लगा लें और 15 मिनट के लिए आराम के लिए कॉर्ड दे दें

चरण 2 - फिर एक कढ़ाई में तेल डालकर मध्यम से धीमी आंच पर गर्म होने दें

चरण 3 - अब आटे को हाथ से थोड़ा मल के उसके छोटे छोटे पेडे बना ले


चरण 4 - अब सभी मठियो को बेल ले और तेल में दर्द से कुरकुरे होने तक फ्राई करले

चरण 5 - मठरियों को पूरी तरह ठंडा होने दें। एक एयरटाइट कंटेनर में रखें।
ये 15-20 दिनों तक ताज़ा और कुरकुरी रहती हैं।

Tips:

Mathri dough must be firm and tight, not soft like roti dough.
Tight dough gives the best crunchy texture.

Never fry mathri on high heat — it will turn brown quickly but stay raw & soft inside. Fry on low to medium flame for even, crispy results.

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