Name: Punjabi Matthi recipe by Renu Chandratre at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: All purpose flour / Maida 4 cups; Butter milk/ Mattha 1 to 2 cups; Oil for deep frying and little for kneading dough; Jeera 1 teaspoon; ajwain 1 teaspoon; Black pepper 2 teaspoons; Salt to taste; Chat Masala as per needed

ABOUT Punjabi Matthi RECIPE

Crisp Khasta Melting in mouth dry snack, must on festivals and family functions. tastes best with tea, coffee and mango pickle. Stays well for more than 20 days in fact vanishes before that.

Ingredients Serving: 4

All purpose flour / Maida 4 cups
Butter milk/ Mattha 1 to 2 cups
Oil for deep frying and little for kneading dough
Jeera 1 teaspoon
ajwain 1 teaspoon
Black pepper 2 teaspoons
Salt to taste
Chat Masala as per needed

Instructions

Crush Black pepper, Ajwain, Jeera and salt in to coarse powder. In a mixing bowl take maida, crushed spices with salt, 2 tablespoon of oil ,mix well and knead a tight dough using little butter milk or Mattha .
Keep the ready dough for rest covered for some time
Now prepare small lemon size balls out of dough
Press the balls with palm or lightly roll out with rolling pin
Prick all matthis with knife at 4 to 5 places (to avoid puffing)
Heat sufficient oil in a pan and put 4 to 5 matthis at a time
Deep fry on very low heat
Keep turning in between and deep fry till golden in colour
Ready to serve. Store in air tight container once completely cold

Similar Recipes