Khasta Mathri Rava Masala | Suji Ki Mathri - Holi Special
A special recipe of Crusty Sooji Mathri for Holi festival. Make it a few days previous to Holi festival, serve it as a snack along with other yummy recipes.
Ingredients for Suji ki Mathri :
- Semolina - 2.5 cups (450 gms)
- Oil - 1/2 cup ( 110 gms)
- Green Chilies - 2 (finely chopped)
- Salt - 1 tsp or to taste
- Cumin seeds - 1 tsp
- Carom seeds - 1 tsp
- Oil - for frying
How to make Sooji Mathri :
Take semolina in a mixing bowl. Add oil to the semolina. Add finely chopped green chilies, salt, cumin seeds, carom seeds,crush the carom seeds with hands and then add it. Mix all ingredients.
Knead soft dough with lukewarm water, a little more than 1/2 cup water is ud=sed to knead the dough. Cover and keep aside the dough for 20 minutes to set.
After 20 minutes dough is set and ready, squash the dough a bit. Break lumps from the dough, then make ound balls and give peda like shape. Roll it out thick, then poke with a fork to prevent from puffing up. Prepare all the mathris likwise.
Put oil in a pan to heat in a wok, turn on flame. Oil should be less hot to fry the mathris. Keep flame minimum. Put as many mathri in the wok as they fit in to fry.Keep the flame medium. Till mathris are fried, prepare rest of it likewise. When roasted from beneath, flip them and fry until golden brown. Once golden brown and ready, lift them over a slotted laddle, hold the laddle on the edge of the wok. Put mathris in a plate. Fry all likewise, then turn off flame. 30 mathris are made with this quantity of dough, it takes 7 to 8 minutes to fry mathris once.
Crispy and crusty Semolina mathri are ready.You can relish this sumptuous Mathris for over 2 months when stored in an air tight container. Just take it out from the continer whenever you desire, and enjoy it.
- Fine semolina is used to make the Mathris, if you do not have it, then you can take the thick semolina and mix 1/2 cup refined flour to it.
- Fry the Mathris on low and medium flame.
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