Pheki Mathri Recipe – Crispy Fried Savory Fritters
This traditional Indian snack, Pheki Mathri, offers a delightfully crispy texture with a subtly savory flavor. Ideal as a tea-time accompaniment, this mathri recipe is made with minimal spices, allowing it to pair well with tangy pickles and a warm cup of masala chai. Simple to make and great for storing, these fritters stay fresh and crunchy for days, making them perfect for when guests come over or for when you’re craving a quick bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour (Maida) | 1 cup |
| Chiroti Rava (fine semolina) | 2 tablespoons |
| Ghee | 4 tablespoons |
| Lukewarm Water | 1/3 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 18 g |
| Protein | 2.5 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sodium | 20 mg |
Note: Values are approximate and may vary based on specific ingredients used.
Preparation and Cooking Details
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 30 minutes | 30 minutes | 60 minutes | 4 |
Instructions
-
Prepare the Dry Mixture
- Begin by combining the all-purpose flour (maida) and chiroti rava (semolina) in a mixing bowl. This mixture forms the base of the mathri, providing the essential texture and subtle flavor.
-
Add Ghee for a Crumbly Texture
- Add the ghee into the dry mixture. Using your fingertips, rub the ghee into the flour and rava until the dough takes on a crumbly, breadcrumb-like texture. This step is essential for achieving a flaky, crispy texture in the mathris.
-
Form the Dough
- Gradually add lukewarm water to the mixture, a little at a time, while gathering the ingredients to form a dough. Knead gently for about 3-4 minutes until the dough becomes smooth and stops sticking to your hands. The dough should be soft yet firm to touch.
-
Rest the Dough
- Cover the dough with a muslin cloth and let it rest for approximately 30 minutes. This resting time allows the dough to firm up, making it easier to roll out and fry.
-
Shape the Mathris
- Once rested, divide the dough into 8 equal portions. Roll each portion into a small ball, then flatten and roll each ball into a disc approximately 1/4 inch thick and 5-6 inches in diameter. Use a fork or knife to gently prick the surface of each mathri; this helps prevent them from puffing up during frying.
-
Deep-Fry the Mathris
- Heat sufficient oil in a kadai or deep frying pan over medium heat. When the oil is hot enough (but not smoking), carefully slide in the mathris. Fry them in batches to avoid overcrowding, cooking each side for about 2-3 minutes or until they achieve a golden brown color.
- Use a slotted spoon to remove the fried mathris from the oil, allowing excess oil to drain off.
-
Cool and Store
- Let the fried mathris cool completely on a paper towel-lined tray. Once cooled, store them in an airtight container to maintain their crispiness.
Serving Suggestions
Serve your homemade Pheki Mathri with a side of Aam Ka Achaar (Mango Pickle) and a steaming cup of Masala Chai. Perfect as an afternoon snack or a treat to share with friends and family, these mathris are sure to be a hit at any gathering. Enjoy their crisp, flaky texture, and savor the simple flavors of this classic Indian treat!
