Mathri is a traditional snack in North India, generally prepared on festivals like Holi and Diwali. There are many versions of mathri. These are one of the best accompaniments to a cup of hot masala chai or any spicy pickle.
- 1 ½ Cup all purpose flour (Maida)
- ½ Cup wheat flour
- 2 tbsp Clarified Butter (Ghee)
- Salt to taste
- 1 tsp Carom seeds (Ajwain)
- 1 tsp Black Caraway seeds (Kalaunji)
- Food color : Orange and Green
- Water as required
- Sieve all purpose flour in a mixing bowl and add wheat flour to it.
- Add salt, Carom seeds, Caraway seeds and Clarified butter. Mix till mixture turns crumbly.
- Divide the mixture into two parts and keep both the parts in separate bowl.
- Add orange food color in one part and Green food color in other part.
*If you are using food color powder, dissolve it in 1 tbsp water and use.
- Add water and knead it into firm dough. Cover with muslin cloth and keep aside for 30 minutes.
- Knead the dough again. Divide Orange dough into 20-25 parts and shape each part to make petals of the flower (½ cm thickness). Prick each petal with a fork.
- Preheat oven at 375 degrees Fahrenheit for 10 minutes.
- Divide Green dough into 15-20 parts and shape each part to make leaves(½ cm thickness). Prick each leaf with a fork.
- Grease a muffin pan. Arrange leaves and petals on it so that their shape remains same after baking.
- Bake leaves and petals for 10 minutes. Flip and bake for 10 minutes.
- Arrange leaves and petals in a clear bowl forming a flower. Serve with Mango pickle.
*We can also make disc shape mathri and deep fry which will be easy and fast to prepare.
*It is important to prick mathri to prevent puffing during baking or deep frying.
*Baking time depends on thickness of the mathri. Thicker ones will need more time to get cooked.