This month we thought we would share a tea time favourite in North Indian households. Mathi is a savoury fried, flaky, biscuit spiced with carom seeds. We tend to have these crackers with a cuppa or as a snack with mango pickle. Also great served as a canapé.
As well as the frying method we’ve included the healthier option of baking. Baking results in a denser, crisper texture: try them with cheese and chutney.
Prep: 20 mins
Cook: if frying 5-10 mins, Baking 20-30 mins
200g Plain Flour
4 tablespoons Sunflower oil
1 teaspoon Carom Seeds
1 teaspoon Salt
1 teaspoon Black Pepper
Half a teaspoon Garam Masala
Warm water 5-6 tablespoons or as required
Oil for frying
In a mixing bowl sift the flour; add all the spices and mix well. Rub the oil evenly into the flour with fingertips until the mixture resembles breadcrumbs.
Gradually add 1-2 tablespoons of water at a time and mix. When the mixture can easily be gathered together; form a stiff dough, shape into a ball, cover and rest for 10 minutes.
Heat oil for frying in a large pan.
Roll the dough out to about an inch in thickness. Use a small biscuit or cookie cutter to cut the discs.
With a fork prick each disc on both sides.
Fry in small batches in medium to hot oil for 5 minutes or until crisp and golden.
Drain, when cooled store an airtight container.
Preheat oven to 180ºC.
Lightly brush the circles with oil. Bake for 20-30 minutes or until golden.
For an even baking turn over the mathis after 10 mins.
Once cooled, store in an airtight container.
Veena and Nilam
The Spice Sisters