Mathri - North Indian Pharal
Heard of Cosmo Diwali, that’s how we might celebrate it. The Foodie has his inputs and I’ve mine, we conveniently modify both in accordance with our moods-likes-interests. So after preparing Chivda, I had planned Shankarpali – sweet or savoury diamonds – we were discussing the preparations when The Foodie found this very similar to one of his Marwadi style Pharal – Mathri.
This is totally The Foodie’s recipe – quite similar to Savoury Shakarpali – a bit easier as you don’t have to cut them in any specific shapes. Even this Pharal can be prepared by the basic pantry ingredients. I had not planned this to go on blog, so didn’t click any snaps earlier, but you can see the end output.
- Flour(Maida): 2 cups
- Semolina Flour(Rava): ½ cup
- Carom seeds (Ajwain): 2tsp
- Black Pepper: 2tsp - Crushed
- Baking powder: pinch
- Ghee\Vegetable Oil: 4tbsp – Warm- while kneading
- Ghee\Vegetable Oil – for deep frying
- Salt to taste
- Mix everything in BLUE, remember to use hot ghee – knead the dough start with spoon till the ghee is warm then with hands. Knead to stiff dough.
- Let it stand for about 15-20 minutes.
- Roll these to small puri shapes either with roll-pin or with hands. The Foodie rolled these with palms.
- Use fork to prick pores into these mathris.
- Deep fry them in ghee or vegetable oil on medium flame, we used ghee.
- Remove when these are light golden and they turn light brown once they are out of heated ghee.
Done ! Let them cool, then store in air tight container. They turned out well – crispy and soft.I think if we had used roll-pin then these might have turned more like papdi but we liked it this way.