Mathari, Savoury Indian Biscuits
The pictures here show matharies being made in bulk by a professional team of cooks. This usually includes either a group of women or young apprentices who do all the preliminary work. The deep frying is carried out to perfection by the main cook.
Matharies are the staple snack of most North Indian homes. They are eaten for breakfast, as snacks with tea, taken on journeys and are ever ready for those unexpected guests we Indians tend to have a lot of. They are the Indian substitute for biscuits. You can make them with Western style short crust pastry. All you have to do is add a few carom seeds to the pastry, roll and cut like biscuits and bake in a pre-heated oven at 180° - 200°C for 30 minutes or so, until they are cooked crisp. Made this way, they are a lot more friable and don't last as long as fried matharies.
They are usually eaten with pickles, but in my parent’s house, we always had them with Sweet Mango Chutney.
To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.
If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.
Content copyright ©2001-2014 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2014 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to email@example.com