Pheki Mathri Recipe - Crispy Fried Savoury Fritters
Pheki Mathri is a crispy, flaky deep fried snack which is perfect for a tea time and festive celebrations. Pheki Mathri does not have salt. Make and serve with a pickle by the side as a snack anytime of the day.
Pheki Mathri Recipe is a nostalgic one for me. It takes me back to train journeys from my childhood, which always invoke memories of two things - aloo poori and mathri-achar. The pheki (salt less) mathri crispy fried to perfection, is one of my favorite North Indian snacks especially when eaten with the Punjabi mango pickle. The texture of mathri is a classic - almost like savory flaky shortcrust. Crisp on the outside yet soft and flaky on the inside. Pheki Mathri Recipe would always be a part of our long train journeys but are also great to make ahead for Diwali.
Here are some more Mathri Recipe options for you to try
- 1 cup All Purpose Flour (Maida)
- 2 tablespoons Chiroti Rava
- 4 tablespoons Ghee
- 1/3 cup Lukewarm Water
How to make Pheki Mathri Recipe - Crispy Fried Savoury Fritters
To begin making the Pheki Mathai Recipe, first mix the dry ingredients - maida and sooji together.
Add the ghee to the mixture and rub between your fingers till the dough turns crumbly and resembles breadcrumbs.
Gradually add warm water, little at a time, while bringing the dough together into a ball. Knead for 3-4 minutes till the dough stops sticking and comes together into a neat ball.
Cover with a muslin cloth and let it rest for 30 minutes.
After 30 minutes, divide the dough into 8 equal parts. Make balls and keep aside for 5 minutes.
Now roll the mathris out by rolling each ball into a disc about 1/4 inch thick and 5-6 inch diameter. Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.
Next, to deep fry the mathri, heat sufficient oil in a kadai.
Fry the mathris for 2-3 minutes on each side till golden brown. Remove from the oil with a slotted spoon and keep aside to cool.
Allow the mathris to cool completely, and then store them in an airtight container.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.