Question

What is the technique for making crispy 'Mathri'? Learn the secrets to this classic, flaky, and savory North Indian biscuit.

Answer 1

To make crispy Mathri, use a combination of all-purpose flour and semolina, add hot oil or ghee to the dough for a flaky texture, and fry on low heat until golden brown.

Detailed Explanation:

Achieving the perfect crispy Mathri involves a few key steps. First, combine all-purpose flour (maida) with a small amount of semolina (sooji) for added crispness. The ratio is typically around 3:1 or 4:1 (flour to semolina). Next, add hot oil or ghee to the flour mixture. This step is crucial as the hot fat creates air pockets in the dough, resulting in a flaky and crispy texture. Rub the fat into the flour until it resembles breadcrumbs. Then, add water gradually to form a stiff dough. It's important not to over-knead the dough. Let the dough rest for about 15-20 minutes. After resting, divide the dough into small portions and roll them out into thin circles. Prick the circles with a fork to prevent them from puffing up during frying. Finally, fry the Mathris on low heat until they turn golden brown and crispy. Frying on low heat ensures that they cook evenly and become thoroughly crispy.

Pro Tip:

Don't overcrowd the pan while frying Mathris. Overcrowding lowers the oil temperature, which can result in soggy Mathris. Fry them in batches to maintain the oil temperature and ensure even crisping.