Food recipes
Mathri (Salted Crackers)
Mathri (Salted Crackers) Ingredients: semolina, unenriched wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking salt, table spices, caraway seed spices,...
Mathri (Salted Crackers)
Ingredients:
semolina, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
spices, caraway seed
spices, pepper, black
Directions:
Mix the semolina in just enough water to make it completely wet and let it soak for about 20 minutes.
Mix the other flours, 1/2 cup oil, salt and caraway seeds together.
Add the soaked semolina and knead the dough, adding about 1/4 cup water as needed, until the dough becomes semi hard and supple.
Make little balls (walnut size) and shape them into patties.
On a flat surface, roll each patty, sprinkled with a pinch of black pepper, into a small round, about 1/4" thick.
Prick the rounds with fork for air vents.
Heat the oil in a deep frying pan or wok on medium heat.
Fry the mathri, few at a time, turning as needed, until golden brown on all sides.
Drain them on paper towels or brown paper bag.
Repeat for the remaining mathri.
Serve when completely cold.
Variation: May add 1 cup fresh fenugreek leaves ( 1/2 cup dry leaves), black pepper and red chili powder, when making the dough.
Healthy Alternative: Use milk instead of water to make the dough.
Add 1 tablespoon baking powder and the desired spices.
Take small pieces of dough and shape like bread sticks.
Bake in the preheated oven at 425F for 5 minutes; turn and bake for another 5 minutes until light brown.
Ingredients:
semolina, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
spices, caraway seed
spices, pepper, black
Directions:
Mix the semolina in just enough water to make it completely wet and let it soak for about 20 minutes.
Mix the other flours, 1/2 cup oil, salt and caraway seeds together.
Add the soaked semolina and knead the dough, adding about 1/4 cup water as needed, until the dough becomes semi hard and supple.
Make little balls (walnut size) and shape them into patties.
On a flat surface, roll each patty, sprinkled with a pinch of black pepper, into a small round, about 1/4" thick.
Prick the rounds with fork for air vents.
Heat the oil in a deep frying pan or wok on medium heat.
Fry the mathri, few at a time, turning as needed, until golden brown on all sides.
Drain them on paper towels or brown paper bag.
Repeat for the remaining mathri.
Serve when completely cold.
Variation: May add 1 cup fresh fenugreek leaves ( 1/2 cup dry leaves), black pepper and red chili powder, when making the dough.
Healthy Alternative: Use milk instead of water to make the dough.
Add 1 tablespoon baking powder and the desired spices.
Take small pieces of dough and shape like bread sticks.
Bake in the preheated oven at 425F for 5 minutes; turn and bake for another 5 minutes until light brown.