खस्ता मसाला मठरी-त्यौहार की शान,चाय की जान,सफर की साथी-महीनों स्टोर करें-Khasta Masala Mathri Recipe

Ingredients

• 500 g All-Purpose Flour (sifted and leveled, about 4 cups)
• 1 tsp Salt (fine table salt)
• 1 tsp Cumin Seeds (lightly roasted for extra aroma (optional))
• 1 tsp Carom Seeds (Ajwain)
• 1 tsp Black Pepper (coarsely crushed)
• 1 tbsp Dried Fenugreek Leaves (Kasuri Methi) (crushed lightly)
• 1 tsp Baking Powder (leveled)
• 0.25 tsp Baking Soda (optional, for extra puffiness)
• 0.25 cup Ghee (about 55 g, melted)
• 0.5 cup Vegetable Oil (neutral oil such as sunflower or canola)
• 1 cup Water (adjust as needed; about 1 cup (240 ml) with 1½‑2 tbsp left over)
• 1 tsp Chaat Masala (optional, for extra tanginess)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, add the sifted flour, salt, cumin seeds, ajwain, coarsely crushed black pepper, crushed kasuri methi, baking powder, and optional baking soda. Mix thoroughly with a spoon or hand.

   Time: PT5M

2. Add Ghee and Oil (Moiyan)

   Melt the ghee, then combine it with the vegetable oil. Pour the ghee‑oil mixture into the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.

   Time: PT3M

3. Knead the Dough

   Add water gradually while mixing, then knead the dough until it becomes firm and smooth. The dough will feel slightly stiff. Set aside any leftover water for later adjustments.

   Time: PT5M

4. Rest the Dough

   Cover the bowl with a damp cloth and let the dough rest for 15‑20 minutes. This relaxes the gluten and makes shaping easier.

   Time: PT20M

5. Shape the Mathri Pieces

   Lightly oil your hands and divide the dough into small portions. Roll each portion into a thin rope, then cut into 2‑3 cm pieces. Flatten each piece between your palms, pressing gently to form a thin disc (about 3‑4 mm thick). Place the discs on a plate.

   Time: PT10M

6. Heat the Oil

   Pour enough oil into a deep pan to submerge the mathris. Heat over medium‑low flame (≈150‑160°C). Test the temperature by dropping a tiny piece of dough; it should rise slowly with gentle bubbles.

   Time: PT5M

   Temperature: 150-160°C

7. Fry the Mathris

   Carefully slide a handful of mathris into the oil. Fry for 3‑4 minutes, turning once, until they puff up and turn golden‑brown. Use a slotted spoon to remove and drain on paper towels. Continue in batches until all are cooked.

   Time: PT15M

   Temperature: 150-160°C

8. Cool and Store

   Allow the fried mathris to cool completely. Transfer to an airtight container and store at room temperature for up to two months.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

50 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will change texture)
• Instead of Dried Fenugreek Leaves (Kasuri Methi): Fresh fenugreek leaves (use less)
• Instead of Ghee: Unsalted butter (will change flavor)
• Instead of Vegetable Oil: Canola oil, sunflower oil

Equipment Needed

• Mixing Bowl
• Measuring Cups and Spoons
• Rolling Pin (optional)
• Deep Frying Pan or Kadhai
• Slotted Spoon or Spider Strainer
• Plate Lined with Paper Towels
• Stove

Critical Steps — Do Not Skip

• Measure baking powder accurately and level it.
• Rest the dough for at least 15 minutes.
• Maintain oil temperature at medium‑low (150‑160°C) while frying.
• Press the dough discs thinly but not too thin to avoid breaking.

Chef Tips from the Video

• Add a pinch of asafoetida (hing) to the dry mix for an extra depth of flavor.
• For a tangy version, sprinkle a little chaat masala on the dough before shaping.
• Use a small piece of dough as a test before heating the full batch of oil.

Troubleshooting

Storage

Refrigerator: Not necessary; keep in airtight container at room temperature.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Airtight container for up to 2 months.

Make-Ahead Tips

• Mathris keep well for weeks; fry a large batch and store.
• If you prefer softer texture, reheat briefly in a low oven before serving.
• The dough can be prepared a day ahead and refrigerated; bring to room temperature before shaping.

Frequently Asked Questions