Trikoni Mathri or Namkeen Khaja – A crisp and layered savoury cracker
Mathri (or Matthi) is a very popular snack of India. Names and pronunciations vary across different states but the approach remains the same. Usually it is made with refined flour but can also be made with wheat flour and gram flour if you want to avoid using refined flour. You should always add a little amount of semolina and rice flour added to the flour to make the mathris extra crisp.
I usually make Punjabi masala mathri which has crushed peppercorns, coriander seeds and cumin are added in a good quantity. There are some other versions of Mathri which need some extra time to shape but are totally worth the effort. Such as the Crispy karela or Champakali (which is a very popular snack and chat of Uttar Pradesh). Or the Khajali (which is rolled and shaped in spiral layers). A different approach towards mathri making are Moong daal sticks made with moong daal and wheat flour. The version made here is the Khaja. You can try these different Mathri recipes for the coming Diwali.
You can flavour the khaja with your choice of ingredients – you may add cumin or fenugreek instead of ajwain and can add half wheat flour and half refined flour instead of using only refined flour. Light and airy due to the extra layers in it – you can go through quite a few of these once you start. Khaja are served in various ways. With yogurt and chutney as a chaat. Or with pickle and tea (my favourite). Or just had by themselves. Make sure you make a lot of it – and keep them stored in airtight box. You will be surprised on how fast will you run out of the entire stock. It lasted two days in my household of five. Haha!
Namkeen Khaja / Trikoni Mathru
- 1 cup Refined Flour / Maida
- 1 tbsp Semolina / Sooji
- 2 tbsp Cooking Oil
- 1/2 tsp Clarified Butter / Desi Ghee
- 1/2 tsp Carom Seeds / Ajwain
- 1/2 tsp Peppercorns / Sabut Kali Mirch crushed
- To taste Salt / Namak
- to deep fry Cooking oil or ghee
- In a big bowl take refined flour, semolina ,salt, pepper, ajwain and mix well.
- Add cooking oil and rub it well with your fingers.
- Add water and make a medium stiff dough.
- Cover and let the dough rest for 15 minutes.
- Rub and knead it again and then make small equal size balls from the dough.
- Take a ball and roll to make a thin poori.
- Apply little ghee on half portion and then fold gently it to make half moon but don't press it.
- Then apply ghee on the half moon and then fold it again to make a triangle .
- Prick with a fork 2-3 places and then seal it by inserting a clove.
- In a deep wide pan add enough oil to deep fry.
- When it become medium hot then slide few mathris and then lower the heat.
- Deep fry till they become nice golden in colour.
- Drain on a paper napkin to absorb the extra oil.
- Store in a airtight container when they cool down completely.
- Serve with some pickle, chutney and tea.