Mathri- Crispy Indian savoury crackers.Blog Hop Wednesday 8th August 2012

Crispy  and savoury Indian crackers delicately flavoured with  black pepper  and dried fenugreek making these a delicious teatime snack.

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Santosh's Blog. She has many delicious authentic recipes but I particularly liked the idea of The Mathri as its is perfect for nibbling on.The original recipe can be found here.

Ingredients:

240 grams / 8 oz plain flour
60grams / 2oz fine semolina
1 tablespoon Kasuri Methi (dried fenugreek)
3/4 teaspoon freshly ground black pepper
1 teaspoon salt
3 tablespoons sunflower oil for dough
1/2 litre sunflower oil for deep frying,
Water for kneading dough

Method:

1. In bowl add the flour salt, blackpepper and kasuri methi. Mix together with a fork .
2. Add three tablespoons oil and mix it into the flour.
3. Add a little water at a time and knead the dough so that it is fairly firm.
4. Cover and leave the dough to rest for half hour.
5. Heat the oil in deep vessel , while it is heating ,pinch small grape size pieces of dough and roll them out into small round discs. Prick them with a fork this will stop the Mathris from puffing up whilst frying.

6. Fry the Mathris in low to medium oil until they are crisp and golden brown. Drain on kitchen paper.
7. Repeat for remaining dough.
Mathris can be served with tea as a snack. Can be stored in a air tight container for up to two weeks.

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