khasta mathri

Khasta Mathri | Khasta Mathri Recipe | Homemade Khasta Mathri

What is Khasta Mathri?

Khasta Mathri is flaky (as the name suggests) deep fried snack made using all purpose flour. Mathri is commonly made in Indian households. It is a popular tea time snack and because of its long shelf life, it is often prepared for traveling etc. Needless to mention that mathris are also prepared for festivals. So this recipe deserves a try.

Let’s talk about the Ingredients for Khasta Mathri

Mathri, any, calls for all-purpose flour, oil (you can use ghee), salt, water and carom seeds (ajwain). And all of them incorrect proportion. Oil makes mathri soft and flaky. But an excess of it will make it…guess what? … yes oily and if it isn’t enough, mathri will be dry and hard. Always add water for kneading gradually. This mathri is also known as tikoni mathri meaning triangular mathri because of its shape. This layered mathri not only looks appealing, but the layers also add to the flakiness and cooking time

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How To Make Khasta Mathri

1. In a mixing bowl (parat) and add 1 cup all-purpose flour (Maida), sprinkle 1/4 tsp carom seeds, (ajwain) and salt to

khasta mathri

2. Add 3 tbsp oil

khasta mathri

3. Mix well

khasta mathri

4. If you bind a little portion, it should hold the shape

khasta mathri

5. Knead dough by adding water gradually

khasta mathri

6. Knead semi-stiff dough, cover with damp cloth and keep it aside for 10-12 minutes

khasta mathri

7. After 10-12 minutes, knead the dough again

khasta mathri

8. Now the dough is ready for mathri

khasta mathri

9. Roll a portion thin. Poke with a fork

khasta mathri

10. Take a small bowl and cut roundels

khasta mathri

11. Fold each circle into half horizontally then half vertically

khasta mathri

12. Roll the triangles

khasta mathri

13. Again poke

khasta mathri

14. Fry khasta mathri in medium hot oil on low flame

khasta mathri

15. Flip occasionally

khasta mathri

16. Fry till golden brown from both sides

khasta mathri

17. Drain excess oil

khasta mathri

18. Bon Appetit – Stock up khasta mathri for Diwali

khasta mathri

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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