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.
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