Wednesday, January 13, 2010

Mathi/Mathiyan/Mathri......All time favorite!



This is the wedding time in India and 3 of my cousins/friends are getting married. Weddings are all about fun, family get-together, dance and lots of food and goodies. Among the goodies comes “bhaaji” ..Yeah that's what we Punjabi call a box full of “Plain Mathi/Mathri, Toshe (Shakkar Paare) and Gud Paare. In Punjabi’s a box full of these goodies are offered to relatives along with the wedding card and during the wedding too.

They are just so yummy that you can’t stop eating them. We went to Florida in December for a cousin’s reception and my Aunty (Maamiji) gifted us some mathia and Gud Paare (Indian Style). We loved and relished those and now when they were over, we were craving for more. So, I decided to make some Toshe (Shakkar Paare) and Mathia.

I have to admit Shakkar Paare were a huge disaster. I could make them like we get in grocery stores here but that’s not what I wanted. I wanted typical Indian Style. I spent close to 3 hours in the kitchen, tried different ways but all in vain. Ended up hurting my shoulder real bad and now instead of Toshe I am eating muscle relaxers and pain killers..LOL
 But hey, I did call my dad in India and sent him to a halwai and he got me the recipe for Toshe. I am going to try them soon again...

Not to forget, whole 3 Hours were not a waste, I made some real good Mathi’s and we are enjoying them everyday with pickle (Aam ka Achar) at tea time. Mathi’s were real easy to make.
Here is the easy recipe of Mathi/Mathri/Mathiyan :)

Ingredients


100g/4 oz plain (all-purpose) flour
1 Tsp Salt
1/2 Tsp Baking Soda
1/4th cup Margarine or Oil or Ghee
1/4 tsp black pepper powder
1 tsp Ajwain
5 tbsp lukewarm water
Oil for deep frying

Method:

1. Place the flour, baking soda and salt in a bowl &add in the margarine/oil/ghee. Add the black pepper powder, ajwain, water and knead to dough. Knead for 5 minutes until satiny and spongy. Cover and leave for 30 minutes.
2. Heat the oil in a deep pan at a medium low flame.
3. While the oil is heating, divide the dough into 12-14 equal portions, roll them into balls then press into circles about 2-3inch in diameter. Do not make them very thin, thickness should be like of a cookie.
4. Poke at 6 to 8 places in the circle with a fork.
5. Fry 2-3 mathis at a time in the hot oil until light brown on all sides. (Make sure you keep the flame at medium low. When you put the Mathi in the oil, and it sizzles at the bottom for a few seconds and then come up without changing color, it means your oil is at right temperature)
6. Remove with a slotted spoon and place on a cooling tray.

Serve hot or cold with pickle or chutney at tea. They will store in an airtight container for up to 2 weeks

2 comments:

Kitchen Flavours said...

Wow....looks yummy....

The Princess said...

Mathi's are very similar to the farsi puri gujarati's make. We make them with plain flour but do not add the baking soda or ajwain. I'll post my recipe later today with some pictures and you can comment on them!!

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