Mathri and Namakpare are very popular in Panjab and Uttar Pradesh. They are made from all purpose flour dough. These can be stored for 2 -3 weeks in air tight containers. Unsalted Mathris are also made which are eaten with pickle.
- 2 cups maida (all purpose flour)
- 1 ½ tsp salt
- 1 tsp ajwain
- ¼ cup melted ghee or oil
- 2 tbsp plain yogurt
- Warm water
- Oil for deep frying
- Mix the flour, salt, ajwain in a bowl.
- Add the ghee and rub between your palms until it takes the form of bread crumbs.
- Combine with yogurt and with help of warm water form pliable but firm dough.
- Cover with the damp cloth and set aside for 30 minutes.
- Divide the dough into small balls and roll out the balls.
- Heat the oil in a kadhai or deep frying pan.
- Fry the rolled matharis in a batch of few over low heat . Do not allow matharis to become brown; they should remain golden in color.
- Drain out the excess oil and place them to cool on tissue paper.
- Store them in sealed container when completely cooled. Well sealed can be kept for 2-3 weeks.
For Namakpare :
- Make balls of the dough and roll them into a ¼ thick flat bread of the size of a medium pizza.
- Now with the help of a knife cut vertically and then into horizontally to get diamond shaped pieces.
- Fry over low heat. Drain out the excess oil and place them to cool on tissue paper.
Frying is the most important part in making matharis. To get crispy matharis fry them over low heat.