Crispy Tikoni Mini Mathis

Started Diwali preparations with a crispy and savory snack which reminds me of my childhood in India.  When I was in India, I still remember when we used to go to this one bakery all the time, Ranbir Bakery for all our snacks, and pastries.

DSC_3210-1Made these mathis for the first time with my Mom’s help specially how much moan (oil) should I put in the mathis.   Surprisingly came out awesome.  My husband who is not a big fan of these kind of snacks loved it with a cup of tea.


Ingredients:

  • 2 cup all purpose flour
  • 2 tbsp sooji
  • 1/2 tsp salt
  • 1 tsp crushed black pepper
  • 1 tsp kasoori methi
  • 1 tsp ajwain
  • 5-6 tbsp oil (moan)
  • pinch of baking powder
  • oil for frying
  • water for kneading (room temp)

Directions:

In a mixing bowl, add all purpose flour, sooji, salt, black pepper, kasoori methi, ajwain, baking powder.  Mix well.  Add the 5 tbsps of oil to the dry ingredients.

DSC_3199-1Slowly add a little water and knead tight dough.  Make sure you add water slowly and knead side by side.   Cover the dough with a wet napkin and set aside for 20-25 minutes.

DSC_3201-1After 20 minutes, divide the dough into a few big balls.   One by one pull out a dough ball and  roll it using a rolling pin.  Roll it as thin as possible.

DSC_3202-1Using a cookie cutter, cut into as many circular pieces.  Pull out the cut pieces into half and then another half to make a triangle shape.

DSC_3203-1Roll out every dough ball and shape the mathis.  Using a fork, prick the dough and set aside.  Keep the dough covered at all times.  Pricking with fork helps to make the mathis crispy.

DSC_3204-1

DSC_3205-1Heat the oil on a medium heat and turn the heat on low.  Slide a few in the hot oil and fry them on low to medium heat.

DSC_3206-1Make sure to turn the mathis so that it is cooked evenly.  Fry them until the mathis attain a golden color.  Take them out on a kitchen roll so that excess oil is absorbed.

DSC_3209-1Enjoy these khasta (crispy) mathis with a  hot cup of tea.

DSC_3208-1

Crispy Tikoni Mini Mathis

Sarika Gunjal
Enjoy these crispy mini mathis with a cup of hot tea.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Snack
Cuisine Indian
Servings 55

Ingredients
  

  • 2 cup all purpose flour
  • 2 tbsp sooji
  • ½ tsp salt
  • 1 tsp crushed black pepper
  • 1 tsp kasoori methi
  • 1 tsp ajwain
  • 5-6 tbsp oil moan
  • pinch of baking powder
  • oil for frying
  • water for kneading room temp

Instructions
 

  • In a mixing bowl, add all purpose flour, sooji, salt, black pepper, kasoori methi, ajwain, baking powder. Mix well. Add the 5 tbsps of oil to the dry ingredients.
  • Slowly add a little water and knead tight dough. Make sure you add water slowly and knead side by side. Cover the dough with a wet napkin and set aside for 20-25 minutes.
  • After 20 minutes, divide the dough into a few big balls. One by one pull out a dough ball and roll it using a rolling pin. Roll it as thin as possible.
  • Using a cookie cutter, cut into as many circular pieces. Pull out the cut pieces into half and then another half to make a triangle shape.
  • Roll out every dough ball and shape the mathis. Using a fork, prick the dough and set aside. Keep the dough covered at all times. Pricking with fork helps to make the mathis crispy.
  • Heat the oil on a medium heat and turn the heat on low. Slide a few in the hot oil and fry them on low to medium heat.
  • Make sure to turn the mathis so that it is cooked evenly. Fry them until the mathis attain a golden color. Take them out on a kitchen roll so that excess oil is absorbed.
  • Enjoy these khasta (crispy) mathis with a hot cup of tea.

 

 

 

 

 

 

 

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.