Masala Mathri leaf shaped is a spiced up crispy savory snack specifically flavored and tri-colored naturally. A slight variant from traditional diwali savory snacks is indubitably a treat to both your eyes and taste buds.
Mathri is a Rajasthani snack usually served in marriages or religious occasions like Karva Chauth or as a delightful tea-time snack. Mathri's are preserved to stay edible for many days when stored in airtight containers in room temperature. These mathris are certainly a great make ahead snack for your family and friends and as giveaways as well.
The particular leafy mathris are certainly a perfect addition to your favorite Diwali treats with its rich colors and also apt for the fall season. Mathris are medium sized with enough layers that's quick to make and cooks through fast.
Cuisine: Indian Level:Medium
Yields:20 medium sized mathris (each color)
Amount Per Serving
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 4g
Trans Fat 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
INGREDIENTS For Jeera Mathri:
1. All purpose flour/ Maida - 1 cup
2. Cumin seeds - 1 tsp
3. Black pepper(coarsely crushed)- 1-2 tsp
4. Black sesame seeds - 2 tsps
5. Carom seeds / Ajwain - 1 tsp
6. Dried Kasuri Methi/ fenugreek leaves - 1 tsp
7. Salt to taste
8. Vegetable oil - 2 tbsp 9. Turmeric powder- 1/2 tsp 10. Water - as required 11. Vegetable oil - for deep frying
For Palak Masala Mathri: Spinach leaves puree - 3 tbsp approximately All of the above Jeera mathri ingredients 1-9
For Beets Masala Mathri:
Beetroot puree - 3 tbsp approximately All of the above Jeera mathri ingredients 1-8(except turmeric powder).
Jeera Masala Mathri:
1. In a large mixing bowl add all of the ingredients mentioned 1-9 and mix well with no lumps. Do not add water until the oil is mixed evenly with the flour and spices.
2. Now sparingly add water as required to form a stiff dough. Please note only this step is modified for both Palak and beets mathri. Knead well and cover to set aside for 10-15 mins.
3. Divide the dough into 4 equal portions and flatten it into thin sheet using a rolling pin. Cut the edges using a pizza cutter or knife to form a large rectangular shape. Now divide to cut 6 equal smaller rectangles.
4. Make slits on each small rectangle sheets leaving some space on the edges.
5. Apply a small amount of water on the 2 narrow edges to adhere and form into leaf shape. Directions are given below.
6. In a large pan/ kadai, heat oil on medium flame. Now fry the mathri's in small matches to avoid overcrowding. Fry until crispy on medium flame only to retain the natural coloring.
7. Remove and drain the excess oil on the absorbent paper/ kitchen paper towel.
8. Serve or cool to preserve in airtight container for later.
To make Leaf Shape mathri's:
Follow using the picture below as numbered.
1. Pinch 1 end - top end.
2. Find the middle of the slits.
3. Insert the pinched end inside out and gently straighten it.
4. Now gather the bottom end on the reverse side and pinch it together. If the end is not moist enough please apply water else the ends may open up during frying.
5. Straighten the slits by holding both ends and slightly wiggle it loosely.
6. Your leaf should look like this and its ready to be fried. Prepare all mathri's the same way.
Palak Masala Mathri:
Follow the instructions as mentioned in Jeera mathri. Make sure the oil is evenly mixed in the flour before adding the puree. Only step 2 is modified here.
Instead of adding water, spinach leaves puree is used to moisten the flour to form the dough. Proceed with the remaining steps as mentioned.
Beets Masala Mathri:
Follow the instructions as mentioned in Jeera mathri. Make sure the oil is evenly mixed in the flour before adding the puree. Only step 2 is modified here. Instead of adding water, beetroot puree is used to moisten the flour to form the dough. Proceed with the remaining steps as mentioned.
NOTES AND TIPS 1. You may substitute green chillies instead of black pepper for Palak mathri and red chilly powder for Beets mathri. 2. Always fry in medium heat flame to retain the natural color of your mathri.