Monday, May 24, 2010

Mathri & Namakpare (Flaky Biscuits)

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.

Ingredients:

  • 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

Method:

  • 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.


Note:

Frying is the most important part in making matharis. To get crispy matharis fry them over low heat.



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