Tuesday, March 24, 2009

dhaniye wali mathhi


this one is an all time favorite tea time snack of north indians, it is definitely high on calories and made with refined flour and a lot of oil or ghee.........but the taste is irresistible, you eat one with your tea n then you want one more after the tea........n may be one more after that.......


mathhi is a traditional savory snack n is available in many versions now a days in banaras sweet shops n bakeries......masala mathhi, methi mathhi, kali mirch mathhi n so on........earlier only plain mathhi was available ...........somehow we are grtting more adventurous regarding food all over the world..

when i was younger, i used to like experimenting with food ......though i still experiment but when i was young it was considered very unusual in my family n friends as i used to come up with strange looking things........he he...........this one was one of those experiments.........once while making mathhi i just thought that coriander would be a good flavor for mathhi........those days only methi ( fenugreek) was the other flavor available, n somehow i disliked the slightly bitter taste when more methi was used.......n if lesser quantity of methi was used, there was no flavour at all.........and i am the person who throws in more color n flavor in the food..........and i decided to add crushed coriander seeds with a lot of coriander leaves into it........it turned out to be a winner.........read on.........

ingredients
maida or all pupose flour 1/2 kg
veg oil or ghee 1/2 cup for shortening and more for deep frying
salt 2 tsp
coriander seeds crushed 2 tbsp
coriander leaves chopped 1 cup
black pepper crushed 1 tbsp

procedure

mix maida with salt n 1/2 cup oil well till it resembles bread crumbs, add all the other ingredients and some water slowly while mixing with the other hand........the dough should be tight n not very smooth......this way the mathhi will have rough ends and be more crisp n layered........after binding the dough make small portions of it to make small balls n flatten them with hands or with a rolling pin ........keep it thick like cookies.........make holes in them to prevent them from fluff up like puris........make such roundels from all the dough n deep fry till pinkish brown n armatic............keep in airtight container when cool...........keeps well for a month.

3 comments:

  1. nice recipes...keep up the good work

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  2. thankyou for the encouragement.

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  3. Yeah...I bet must have been best tea time snack, sounds new and crunchy....

    Yam Kebab sounds very interesting Sangeeta...wish you publish ur recipe soon, its very tempting to me.

    Yeah mortar and pestle right...clay made/stone made will work for it.

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