Phiki (saltless) Mathri Recipe
Train journeys remind me of two things aloo poori and mathi-achar. The pheki (salt less) mathri fried to crisp perfection is one of my favorite North Indian snacks specially when eaten with the Punjabi mango pickle. The texture of mathri is so beautiful, almost like savory fried flaky shortcrust. Crisp on the outside and soft inside. It would always be a part of our long train journey as well as the festive celebrations like Karwachauth and more. I remember stocking up on these everyKarwachauth and eating half with achar every evening for days to come. Pheki mathi was my favorite thing about karwachuath while growing up and here is a recipe this year to make to recreate the magic in your kitchen
- Mix the dry ingredients i.e maida and sooji together.
- Add the ghee to above and rub between your fingers till the dough turns crumbly and resembles breadcrumbs
- Add the warm water slowly bringing the dough together into a ball. Knead for 3-4 minutes till the dough stops sticking
- Cover with a muslin cloth and let it rest for 30 minutes.
- After 30 minutes, divide the dough in 8 equal parts. Make balls and keep aside for 5 minutes
- Now roll each ball in about 1/4 inch thick and 5-6 inch diameter. Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.
- Heat oil in a kadhai and when it is medium hot fry the mathri 2-3 minutes on each side till golden brown.
- Store in an airtight container when completely cool
- Serve with pickle or a hot cup of adrak chai