Dhania Masala Mathari Recipe
Masala Mathari prepared with Coriander leaves is more preferable in taste than any simple Mathari.
Simple Mathari is prepared by simply adding Carom Seeds (Ajwain) to it, But this crispy Masala Mathari is made with Green Coriander and Maida kneaded in a dough. Masala is Mathari is more crispy and thick as compare to Simple Mathari. We can even make it with Fenugreek(Methi) or Spinach(Palak) leaves and each flavor have different taste. Lets make small sized crispy Matharis with Coriander.
हिन्दी में पढिये - Dhaniya Masala Mathri Recipe in Hindi
Ingredietns for Dhania Masala Mathari
- Maida (All purpose flour) - 500 gms. (5 cup)
- Oil - 150 gms. (3/4 cup)
- Cumin Seeds - 1 tea spoon.
- Black Pepper - 20 (powdered)
- Carom Seeds(Ajwain) - 1 tea spoon.
- Coriander leaves - 100 gms.
- Salt - 1 tea spoon (according to the taste)
- Oil - to fry
Method : How to Make Dhania Masala Mathari
Wash and finely chop the coriander leaves. Sieve the maida and add salt, cumin seeds, carom seeds, black pepper, chopped coriander leaves into it and mix it well. You can also use paste of coriander leaves, instead of chopped leaves. The taste will remain the same, but the colour changes.
Take 1/4 cup of luke warm water of the quantity of flour ( more than half cup of water) and knead the mix well to make a smooth dough. Leave the dough covered for about half an hour.
Make small equal sized balls, take one of them in our hand and make a dent into it. Do not make it too thin. Repeat the step will all the other balls.
As compared to the simple matharis, it takes time to fry dhania matharis. Now take a pan and heat oil into it. Put as many Matharis as you can into the oil. Fry them on a medium or low flame till they are Brown. Take out the matharis on a plate. Fry all the matharis in the same manner and sprinkle some home-made Chat Masala over the matharis. (How to make chat masala).
You can serve them with evening Tea and store the rest in an air-tight container. These can be stored for over 2 months and will taste good and crispy always.