Stuffed Mathri


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Crispy, flaky and superbly flavoured deep-fried 'mathris' or 'mathis' snack can be stored for several days. These are eaten with a spicy mango or lemon pickle and are often served with tea.

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Stuffed Mathri recipe - How to make Stuffed Mathri

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings
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For The Dough
1 cup plain flour (maida)
2 tbsp melted ghee
salt to taste

For The Filling
1/4 cup besan (bengal gram flour)
1/2 tsp cumin seeds (jeera)
1/4 tsp carom seeds (ajwain)
1 tsp chilli powder
3 tsp oil
salt to taste

Other Ingredients
oil or for deep frying

For the dough

    For the dough
  1. Combine the plain flour, ghee, salt and enough water, mix well and knead into a semi-soft dough.
  2. Cover the dough with a wet muslin cloth and keep aside.

For the filling

    For the filling
  1. Heat the oil in a pan, add all the ingredients and sauté over a slow flame till the besan turns golden brown in colour.
  2. Cool completely and divide the filling into 5 equal portions. Keep aside.

How to proceed

    How to proceed
  1. Divide the dough into 5 equal portions.
  2. Roll out each portion of the dough into a 50 mm. (2") diameter circle.
  3. Place one portion of the filling in the centre of each rolled dough circle and bring the ends together so as to seal the filling inside completely.
  4. Roll out the stuffed dough circle to make a 100 mm. (4") diameter circle taking care to ensure the filling does not spill out.
  5. Pinch the sides of the mathri using your finger tips.
  6. Pinch the surface of the rolled out mathri so as to form a design.
  7. Prick the mathri all over with a fork.
  8. Repeat steps 2 to 7 with the remaining portions of the dough and filling.
  9. Heat the oil in a kadhai and deep fry the mathris till they are half cooked.
  10. Drain on an absorbent paper.
  11. Heat the oil in a kadhai and deep fry again on a slow flame
  12. Till they are golden brown in colour.
  13. Drain on absorbent paper.
  14. Cool and store in an air-tight container.
  15. Serve with pickle or masala tea.

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This recipe was contributed by sumagandlur on 04 Oct 2011

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