Phiki (saltless) Mathri Recipe
The phiki (salt less) mathri, fried to crisp perfection, is one of my favorite North Indian snacks, specially when eaten with the Punjabi mango pickle.
Servings
8serving
Cook Time
60minutes
Servings
8serving
Cook Time
60minutes
Ingredients
Instructions
  1. Mix the dry ingredients i.e maida and sooji together.
  2. Add the ghee to above and rub between your fingers till the dough turns crumbly and resembles breadcrumbs
  3. Add the warm water slowly bringing the dough together into a ball. Knead for 3-4 minutes till the dough stops sticking
  4. Cover with a muslin cloth and let it rest for 30 minutes.
  5. After 30 minutes, divide the dough in 8 equal parts. Make balls and keep aside for 5 minutes
  6. 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.
  7. Heat oil in a kadhai and when it is medium hot fry the mathri 2-3 minutes on each side till golden brown.
  8. Store in an airtight container when completely cool
  9. Serve with pickle or a hot cup of adrak chai
Recipe Notes

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