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.