Layered Mathri - Diwali Special Recipe

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Layered Mathri - Diwali Special Recipe - परत वाली लच्छा मठरी रेसिपी - Priya R - Magic of Indian Rasoi

Layered Mathri is a delicious deep fried savoury snack made from layers of dough and fried to crispy and golden pink colour. You can make this mathri all year round but this is specially made during Diwali festival. It is also called Laccha Mathri or Nimki. Made from all purpose flour, ghee/oil, and spices these tastes best with a cup of tea or can be had as a snack along with pickle. They are fried slowly in hot oil to give it a crispy and melt in mouth texture. Do try this layered mathri this festival season.
Click the PLAY BUTTON below to view the video recipe of Layered Mathri - Diwali Special:

INGREDIENTS:

1 cup all purpose flour (maida) + for 2 Tsp to sprinkle on layers
2 tbsp oil or ghee + oil for greasing
1/2 tsp coarsely ground black pepper
1/4 tsp carom seeds (ajwain)
1/2 tsp salt (or to taste)
1/8 cup water approx

SERVES: 190gm Layered Mathri (approx 10 pieces)
PREPARATION TIME: 10 Mins
COOKING TIME: 15 Mins
TOTAL TIME: 25 Mins
* 1 CUP = 237 ML


METHOD:

1. In a bowl, mix all purpose flour (maida), oil, coarsely ground black pepper, carom seeds (ajwain) & salt. 
2. Adding water little by little knead a medium stiff dough.
3. Once dough ball is formed knead for 1-2 min.
4. Cover the dough and allow it to rest for 15-20 min.
5. After 20 min knead the dough again. Prepare 2 dough balls out of it.
6. Take one dough ball and roll it to thin roti shape.
7. Roll other dough ball also in same way.
8. Apply some oil on one roti & sprinkle all purpose flour on it. 
9. Put 2nd roti over it and lightly press it.
10. Apply some oil on top and sprinkle all purpose flour.
11. Tightly roll the layered roti.
12. Apply little water on the ends and tightly seal it.
13. Using a greased knife cut small pieces out of it.
14. Roll the piece flat in to long shape.
15. Prepare all layered mathri in same way.
16. Mathri is ready to fry!
17. Heat oil and then lower flame. 
18. Fry mathri in batches of 5-6 on low flame.
19. Turn the mathri intermittently and fry till light golden pink colour.
20. Once done take it out on paper napkin.
21. Fry remaining mathri in same way.
22. Once mathri comes to room temperature store it in air tight container for up to a week.
23. Tasty and crispy layered mathri is ready!

Tips: 

1. Put one small dough ball in to it and check. It should not come up immediately but lot of bubbles should appear. This temperature is perfect for frying mathri!


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Layered Mathri - Diwali Special Recipe - परत वाली लच्छा मठरी रेसिपी - Priya R - Magic of Indian Rasoi

Layered Mathri - Diwali Special Recipe - परत वाली लच्छा मठरी रेसिपी - Priya R - Magic of Indian Rasoi

Layered Mathri - Diwali Special Recipe - परत वाली लच्छा मठरी रेसिपी - Priya R - Magic of Indian Rasoi

Layered Mathri - Diwali Special Recipe - परत वाली लच्छा मठरी रेसिपी - Priya R - Magic of Indian Rasoi

Layered Mathri - Diwali Special Recipe - परत वाली लच्छा मठरी रेसिपी - Priya R - Magic of Indian Rasoi

Layered Mathri - Diwali Special Recipe - परत वाली लच्छा मठरी रेसिपी - Priya R - Magic of Indian Rasoi

Layered Mathri - Diwali Special Recipe - परत वाली लच्छा मठरी रेसिपी - Priya R - Magic of Indian Rasoi

Layered Mathri - Diwali Special Recipe - परत वाली लच्छा मठरी रेसिपी - Priya R - Magic of Indian Rasoi

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