Teatime snack- baked mathri

Growing up as a child with a morbid imagination, I was preoccupied with death. Every few months, I would publish a new and improved version of my will. One of the things that remained consistent in all versions was my desire to be cremated with goods for the afterlife.

'Don't forget to burn a few mathri on the pyre, along with the dry mango pickle.'

My parents found it funny. I didn't. Heaven wouldn't be worth dying for without my favorite tea-time crackers. My mom made huge quantities of crisp, crumbly, deliciously deep fried mathri (pronounced mutt-ree). We had them with evening tea, along with left over lunch curry and mango pickle. They were, and are, to die for.

I haven't had mathri since we came to the US, mostly because the idea of deep frying anything in my tiny kitchen is too much to bear. Besides, deep fried circles of white dough aren't exactly a health food. My mom keeps offering to send me a batch, and I keep refusing. (Okay, I did have the mathri she brought with her when she visited. Once in four years doesn't count, does it?)

Time to create the baked version.

Ingredients –

1.5 cup wholewheat flour (I used the fine Indian flour, atta)
1 cup all-purpose flour
0.5 cup semolina
80 grams butter/margarine at room temperature
1 tsp salt
1 tsp carom seeds
1 tsp coarse ground black pepper
1 tsp dry active yeast
1 tsp sugar
1-1.5 cups water at room temperature

Pre-heat the oven to 350 degrees.

In a large mixing bowl, mix together all the ingredients except butter and water. Add the butter and crumble it through your fingers until the dough resembles a coarse meal. Then add enough water to make a pliable, not too soft dough. Don't overwork the dough.
Divide the dough into 3 pieces and roll each piece out into a rope. Using a dough scraper or butter knife, divide each rope into twenty equal pieces. Roll each piece out into a tiny circle. (I used a rolling pin. You can also press the circles out in a tortilla press, three at a time.)

Place the circles on baking sheets sprayed with non-stick spray. Bake for twenty minutes until the circles are crisp and golden brown. Cool on racks.

This recipe makes about 60 mathri, 30 Calories each. They will keep for a couple of months in an airtight container, and are a guaranteed cure for homesickness.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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14 Responses to Teatime snack- baked mathri

  1. Emjay says:

    Oh – I love your story. They sound pretty easy and look so good!

  2. Oh my ! Every few months, I would publish a new and improved version of my will.
    Any lime recipes?

  3. Waterbaby says:

    Can't imagine that the baked version substitutes for the good ol' fried ones remembered so fondly from childhood … does it?

  4. They look yummy….!
    Will definitely try making them……btw, how do u calculate the calories in each mathri?

  5. Brown Suga' says:

    Oooh, I love the baked version! I love mathris but hesitate to eat them due to the deep-fried-ness

  6. Purplesque says:

    πŸ™‚ Thank you, Emjay. I am truly in mathri heaven these days- enjoying a couple with morning and evening tea.

  7. Purplesque says:

    I thought I'd left a few on your blog! Lime pickle and preserved limes. Lime pickle goes particularly well with the mathri.The easiest one of all- juice and freeze. Then you can have tons of limeade in summer.

  8. Purplesque says:

    It substitutes for it just fine, Wbaby. I was definitely surprised..the aroma and the taste is exactly the same. The texture is not as crumbly as the real thing, but its a small sacrifice for not having to suffer through oil fumes.

  9. Purplesque says:

    I use calorie-count.com's recipe analyzer for pretty much all my recipes. Type in your recipe, add the number of servings, and voila! Its a good idea to double-check the ingredient list, though. Sometimes CC will replace chickpeas (raw) with chickpeas (cooked), etc, leading to a skewed calorie count.

  10. Purplesque says:

    Thanks, Jak. I thought you would enjoy this. πŸ™‚

  11. Purplesque says:

    I know! And pooris, and vadas, and gulabjamuns…maybe I'll write a book called 'My Deep Fried Childhood'. lol

  12. Radha says:

    Your receipe sounds very good but just wondering how yeast is used here.. You have not given time for the dough to raise.. Yeast is added for the mathri to raise during baking???And what is carom seeds in Hindi?/
    Thank you

  13. Pingback: Crispy Fenugreek Crackers (Baked Methi Mathri) | The Baking Fever

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