Punjabi
Amritsari Mathian
- Duration: 30 minutes
- Serves: 10-12 people
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Spice Level: Medium
Authenticity Slice
Authentic mathian is crispy, spicy and slightly bitter to taste. To get that flavour right, use only mustard oil to bind the dough along with the required masala ingredients.
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Trivia Tadka
Mathian also known as mathri is a very popular tea-time snack in Punjab. Often accompanied by aam ka achaar, it makes an excellent travelling snack as it lasts for up to a month when stored in airtight containers.
Ingredients
- All-purpose flour (maida) ( 3 cups)
- Wheat flour (atta) (1 cup)
- Semolina (sooji/rava) (1/4 cup)
- Mustard oil (sarson ka tel) (1/3 cup)
- Water, to bind the dough (1-2 cup)
- Salt (to taste)
- Oil (for deep frying)
For the masala powder
- Coriander seeds (dhaniya) ( 2 tbsp)
- Cumin seeds (jeera) (2 tsp)
- MTR Haldi/Turmeric Powder (1 tsp)
- Red chilli flakes (lal mirch) (2 tsp)
- Black peppercorn (kali mirch) ( 2 tsp)
- Dried fenugreek (kasoori methi) (2 tsp)
- Fenugreek seeds (methi dana) ( 1/2 tsp)
Method
- Coarsely pound coriander seeds, cumin seeds, peppercorns, fenugreek seeds.
- Mix the spice powder with kasoori methi, red chilli flakes and MTR Haldi/Turmeric Powder.
- In a large bowl, mix maida, atta, semolina, salt and the masala powder.
- Add oil and rub it into the flour until it resembles coarse breadcrumbs.
- Add water, 1/4 cup at a time and bind into a stiff dough. Let the dough rest for 1–2 hrs.
- Divide the dough into approximately 25 pedas (balls).
- Roll each peda into a 2-inch disk. Using a fork, gently make holes on the surface of the disks on both sides to prevent it from puffing up while frying.
- Heat oil in a kadhai and deep fry the disks on a low flame and cook for 5–8 mins until pale golden in colour on both sides.
- Remove onto an absorbent paper to remove excess oil.
- Serve it hot, preferably or cold with a beverage of your choice.
