--2 Crispy Mathri Recipe

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#mathri #namkeen #snacks #teatime

Ingredients for Chana Dal Mathri
- Chana Dal - 1/2 Cup (100 grams), soaked
- Oil - 4 tbsp
- Refined Flour - 2 Cup (250 grams)
- Salt - 3/4 tsp
- Turmeric Powder - 1/2 tsp
- Cumin Seeds - 1 tsp
- Carom Seeds - 1 tsp
- Dry Fenugreek Leaves - 1 tbsp


and oil for frying

Directions

1. Wash and soak chana dal for 2 hours.
2. Then heat oil in a cooker. Remove the water and put chana dal into the cooker.
3. Roast the dal for a min. Then close the cooker and cook it at high flame till one whistle.
4. When it whistles, reduce the flame to low and cook it for 4-5 min.
5. Then turn off the flame and let the cooker cool down. When cooled, take the dal out in a bowl and let it cool down.
6. When cooled, mash the dal with a spoon. Mash it in a coarse paste.
7. Then add refined flour, salt, turmeric powder, cumin seeds (crushed), carom seeds (crushed), dry fenugreek leaves (crushed) and oil. Mix well and knead a hard dough.
8. When kneaded, cover and keep it for 15 min. Then apply oil on your hand and mash the dough.
9. Break the dough into 4 parts. Pick one part and keep the rest covered.
10. Mash and round the dough. Then roll it a bit thick.
11. Then with the help of a cookie cutter, cut the mathri and prick them with a fork. Make all the mathri the same way and put them on a plate.
12. Heat oil in a pan, Oil should be less hot and flame should be low. Put as many mathri in hot oil as can come and let them fry.
13. When mathri floats, turn up flame to low-medium and flip and fry till golden brown.
14. When fried, take them and turn off the flame to reduce the temperature of oil. Fry the rest the same way. Crispy mathri will be ready, serve them and enjoy the taste.

Store
Mathri can be stored in an airtight container for more than a month.

Chapters
00:00 Introduction
00:17 Chana dal paste prep
01:55 Dough prep
03:33 Assembling mathri
05:15 Frying mathri
07:30 Suggestion

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