Lachha Mathri is prepared after giving numerous layers to the plain mathri and is super tasty to eat as a snack. Mathri is a traditional north Indian crispy crackers generally prepared and feasted upon during tea time or on the occasion of festivals. The trick to get perfect melt in the mouth crispy texture of mathri lies in the ingredients that go in the preparation of its dough and the manner of deep-frying.
Ingredients
2 cups maida/all-purpose flour
1 tsp Ajwain/ Carrom seeds
1/4 tsp pepper powder
3-4 tbsp ghee
Salt to taste
Oil for deep frying
For the paste:
2 tbsp ghee
2 tbsp maida/ all-purpose flour
Procedure
Put maida in a bowl, add salt, pepper powder, and ajwain. Mix well.
Add melted ghee and rub the mixture with your hands until you get bread crumbs consistency.
Add water and knead into dough. Keep covered for 10 minutes.
Take 2 tbsp ghee and 2 tbsp maida in a bowl, mix well and prepare the paste.
Divide the dough into 5 portions and make balls.
Roll ball into thin roti as thin as possible. Keep it aside
Roll out the remaining balls and make rotis.
Now take one roti, apply the prepared ghee, and maida paste on it.
Place second roti on it, press it lightly. Apply ghee maida paste all over the roti.
Repeat the same with the other2 rotis. Now keep the 5th roti and press lightly. (no need to apply ghee maida paste on the last roti.
Now with the help of one knife cut the sides and shape them into rectangle. Use the side pieces to make small matharis.
Divide the rectangle into equal parts and cut it into a 2-inch small square.
Take one square and cut it into two triangles. Apply ghee or water on the edges and fold the edges. Press both the edges and stick them.
Repeat the same with the other squares.
Heat oil and deep fry on medium-low flame till they turn crisp and golden brown.
Transfer them on tissue paper.
Store in an airtight jar once they come to room temperature.
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