Meethi Mathri recipe is a delicious and perfect snack for festivals. Mathri is a popular Indian dish which is prepared in weddings, pujas, festivals. it originated in Rajasthan, a state known for its delectable snacks. Traditionally, mathri was prepared as a crispy, deep-fried snack made with flour, spices, and ghee. You can keep Mathri for a long time in an air tight container, you can take it while travelling. Mathri is perfect with tea for breakfast. Punjabis especially eat Mathri in Karwachoth.
You can further increase the nutritional value of Mathri by using multigrain flour in it. You can add 7 types of flour in it like oats, chickpeas, pearl millet, finger millet, sorghum, almond. Together these grains make this recipe high in dietary fiber, proteins, and other nutrients.
About Meethi mathri recipe
There was nothing better than crispy mathri for summer holidays. Be it summer holidays, Diwali holidays or Christmas holidays, elders would love a thali of mathri with evening tea. You should also try the delicious sweet mathri recipe. Mathri is my favorite snack, you will like this recipe, it is very easy to make.
Meethi mathri
Ingredients
- 500 gram Fine flour
- 125 gram ghee
- oil for frying
- 1 glass water
- 500 gram sugar
- 1 tsp milk
Instructions
- To make syrup, boil water and sugar in a pan.
- Then add milk and boil. Remove the foam forming on the top with a spoon.
- Cook for 6-7 minutes and prepare 2 strings of syrup.
To make mathri
- Take flour in a big plate. Heat ghee and add it to flour and mix well.
- Knead the dough with warm water and keep it aside for 30 minutes.
- Heat ghee in a pan on one side. Knead the dough once again and make 30-40 small balls.
- Make small puriyas out of it. Do not make them too thin. Fry them in hot ghee and immediately dip them in syrup and take them out.
- Keep it in air for 5 minutes so that it becomes dry.
Notes
- You can also do it by baking. Bake at 160° Celsius, 12-15 minutes.
- You can add spices as per your choice. And can be made without sugar syrup also.
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