"Deepak ki roshni, Patako ki awaz, Suraj ki kirane, Khushiyon ki bauchaar, Chandan ki khusboo, Apno ka pyar, Mubarak ho apko.... Diwali ka tyohar" (The Bright lights emitted from the oil lit lamps, Those fiery sounds of the fire crackers, rays of sunshine which showers happiness throughout, the fragrance of sandalwood & the love of our dear ones....I Wish you all these and much more on this joyous occasion called DIWALI! Wish you all a very Happy & safe Diwali. Eat, Drink & Be Merry!!
The festive season is here again and am so fortunate to experience the whole Diwali atmosphere all around me. London, like Mumbai embraces all the cultures of the world & celebrating Diwali is no exception here. The whole Desi Community are busy buying new clothes, Diyas, fire crackers & Mithais. I make it a point to go to these Desi inhabited towns regularly, to experience the hustle bustle during the Indian festive season. I do not miss anything here, except for my family and friends...they cannot be substituted with anything, anywhere. :(
The overflow of Mithai and savoury recipes have already bugun in almost all the cookery blogs. Thought, why should I be left behind. I decided to make some Mithais & Savouries at home and got a brilliant idea to make them, pack them in a nice sweet box & send it to my 2 best friends who live here in the UK, but will not be able to meet them this Diwali. I have already couriered them some Mathris, ShakkarPara, Milk Pedas, Besan Laddoos & Coconut Barfi. It will be a total surprise for them and am expecting a "Thank You" call soon, while I write this post. Today am sharing the recipe of a popular North Indian namkeen (savoury) called "Mathri" , with all of you. It's a popular snack at Indian homes and almost all the Hindustani naris (Indian Ladies) are pretty good at making these crackers. But this recipe is for those first timers who are trying their hands on Mithai-namkeen making, this Diwali. Munch on....:)
Ingredients:
- 1 cup plain flour (maida)
- 1 cup wheat flour (atta)
- 2 tbsp ghee (clarfied butter)
- 1 tbsp ajwain (carom seeds)
- water to knead
- 1 tsp salt
- oil for deep frying
Method:
- In a big bowl, sieve the plain flour, wheat flour & salt. Then add the ajwain & ghee to it. Use your hands to mix everything.
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- Use a little water to knead into a tight dough.
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- Divide the dough into lemon size balls. Roll each ball into flat round chapathis.
- Now take a fork and prick the flattened round chapathi all over. This is done to avoid puffing up of mathris when deep frying.
- Take a round cookie cutter and cut round circles.
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- Heat oil for deep frying. The oil should not be too hot. Fry these little circles slowly until they are golden and cooked well.
- Remove and enjoy these mathris with pickles on side or just as it is with your evening tea.
- You can store these mathris in an air tight container and will last for days.
Alternatively, you can make mathris in a triangular shape as well. Take a lime sized dough ball and roll them into a size of a poori. Fold them into half as shown in the image below & bring the two ends together to form a triangle, Prick both sides of the triangle with a fork and deep fry them.
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Crunchy munchy mathris,feel like munching some.
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