This recipe is a delicious twist to traditional mathri filled with spicy besan. Mathri Masala is a very popular, crispy, flaky Indian team time snack made with all-purpose flour adding various spices to it and kneading to stiff dough which is rolled into a sheet and cut into round shapes, air fried until crisp and done. These Mathri masala are superbly flavored and tastes absolutely scintillating on bite. They are mildly spiced combining chilli flakes and pepper powder and flavored with freshly crushed cumin and coriander seeds. The ajwain or carom seeds keep the mathris light and refreshing on eating. It aids digestion. These mathri masala are air fried using very little ghee that gives an awesome flavor and aroma.
Recipe: Mathri Masala
- All-purpose flour - 1 cup
- Salt - pinch
- Cumin seeds - ¼ tsp
- Ajwain seeds - ¼ tsp
- Coriander seeds, crushed - ½ tsp
- Chilli flakes - ½ tsp
- Pepper powder - ½ tsp
- Ghee - 1 – 2 tsp
- Water - ½ cup
- In a mixing bowl, add in the flour, pinch of salt, cumin seeds, ajwain seeds, crushed coriander seeds, chilli flakes, pepper powder and ghee.
- Combine all the ingredients and knead to make stiff dough adding enough water.
- Take a portion of the dough and roll into a big chapatti. With help of the biscuit cutter, cut into round shape and keep aside.
- Preheat the airfryer at 180 degree C for 3 minutes.
- Remove the basket and arrange the biscuits and air fry at 180 degree C for 4 minutes.
- Open the basket, turn the mathris and again air fry for another 4 minutes.
- Remove, allow cooling and serving.
Mathri masala is a very popular Rajasthani snack that goes very well with a hot cup of tea. Traditionally, these mathris are deep fried until done and served, but air frying the mathri masala is a brilliant and healthy way of preparing the snack. There absolutely easy to prepare, takes hardly any oil to prepare, but tastes just awesome.
The texture and flakiness gives a nice luscious crunch on bite. The inside is soft to eat. Cumin and coriander seeds are extremely flavorful ingredients that have a nutty peppery flavor and are used in various cuisines. It is one of the key components of curry powder and either used as whole or ground.
Cumin seeds play an important role in our daily coking and have numerous medicinal properties and have been a cultural symbol with varied attributes. It is the second most popular spice in the world and used as a spice for its distinctive aroma, popular in Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan.
It is commonly used in traditional Brazilian cuisine. Cumin was also used heavily in ancient Roman cuisine. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chilli. People in parts of South Asia commonly believe cumin seeds help with digestion.
Cumin seeds are a very good source of iron and a good source of manganese. Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content. Cumin is extremely good for digestion and related problems. It is also a Carminative i.e. relieves from you from gas troubles and thereby improves digestion and appetite.
Due to its essential oils, magnesium and sodium content, it promotes digestion and also gives relief in stomach-ache when taken with hot water (like aqua ptycotis and mint). Do try this healthy and nutritious snack, kids too will love the taste and ask for more.
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