Mathari Chaat / मठरी चाट

Mathari is a famous Tea time snack of North India. When we had been to Himachal pradesh,we had tasted this Mouth watering chaat..Mathari chaat.

An easy to make snack with a good shelf life.

Preparation time: 5 min

Cooking time: 30 min for frying mathris apart from soaking up Dough for 1 hour

Makes: 32-34 mathris.

Ingredients:

2 cup Maida ( All purpose flour)

1 cup Rava( Fine semolina)

Black pepper powder. Pepper crushed coarsely. Around 2 T spoon or as per taste

Carom seeds that is Ajwain ( Owa) 1 T spoon or as per taste

Salt to taste

Procedure:

1. In a mixing bowl, put all purpose flour, semolina, crushed black pepper, carom seeds and salt as per taste, 4 T spoon hot oil.
2. Mix well so that the oil gets mixed well with the flour.
3. Add lukewarm water to make a dough. Dough should be kneaded tightly.
4. Close the dough with some utensil so that it soaks well.
5. Keep the dough aside like this for an hour or 1 and half hour is better. The better the dough is soaked, less oil will be absorbed in mathri.
6. After around 1 and half hour role medium sized poori shaped Mathris.Mathris shouldn't be very thin or thick.Medium thickness is fine.
7. Finish making all the mathris and close them with either a kitchen towel( tissues) or a cotton cloth.
8. Like dough, if they are kept for some time before you fry them, less oil will be absorbed.(So i suggest you finish your cooking or any side work to be done while mathris are getting little dry.)Approximately 20-30 min is also fine.
9. After this,Prick each mathri with a fork so that it wont pop up while frying and gives us a nice crispy mathri.
10. Keep oil for getting heated up in an iron wok. You should keep at least 1 inch oil in pan.
11. Once oil becomes hot, keep the flame on medium flame and fry mathris.Every time you fry mathris, keep the flame on medium flame. After you remove mathris, keep the flame on high till you put another set. This is because once mathris are fried, oil becomes little less hot so we are heating oil to the required temperature again. Secondly, medium flame frying gives crisps to the fried items. If you fry on high flame it may make mathris little chewy.
12. After putting in pan, 2-3 min later, mathri will come up meaning you can flip them now.
13. Fry till nice golden brown colour is appeared.

Once mathris are cooled down to normal temperature then only store them in a sir tight container.

You can have them as a tea snack or we can make a chat out of it.

Make pudina chutney, tamarind sauce what we prepare for bhel puri.

Pour Pudina chutney, tamarind sauce on mathri. Put finely chopped tomatoes, boiled and cut potatoes,chopped coriander leaves, sev, chaat masala.

Enjoy!!!!!