Train journeys remind me of few things aloo poori, karela with paratha and mathi-achar. The phiki mathi (Saltless or lain), fried to crisp perfection, is one of my favorite snacks, specially when eaten with mango pickle. The texture of the mathi is so good like coconut, crispy outside and soft inside. It would always be a part of our long train journey as well as the festive celebrations like Karwachauth and more. I remember stocking up on these every Karwachauth and eating half with achar every evening for days to come. Phiki mathi was my favorite thing about karwachuath while growing up and here is a recipe this year to make to recreate the magic in your kitchen.
Apparently, the mathi has its origins in Rajasthan and the logic behind making these mathis is that it could be stored for a long time without getting spoilt. Which makes absolute sense to me, when I think about mom carrying it for long train journeys. We wouldn’t have to worry about it getting spoilt! Mathi actually stays good for a long time when you store it properly in air tight dry containers or jars.
The phiki mathi is also eaten during Karwachauth by the ladies, who are fasting!
INGREDIENTS
2 cups all purpose flour (maida)
2 cups whole wheat flour (aata)
2 tbsps sooji (optional, its just for an additional crispiness)
2/3 cup ghee
1/3 cup water Warm (or as required)
INSTRUCTIONS
Mix the dry ingredients i.e maida, aata and sooji together.
Add the ghee to above and rub between your fingers till the dough turns crumbly and resembles breadcrumbs
Add the warm water slowly bringing the dough together into a ball. Knead for 3-4 minutes till the dough stops sticking
Cover with a muslin cloth and let it rest for 30 minutes.
After 30 minutes, divide the dough in 8 equal parts. Make balls and keep aside for 5 minutes
Now roll each ball in about 1/4 inch thick and 5-6 inch diameter.
Poke the rolled out mathi with fork or knife so that it doesn't fluff up while frying.
Heat oil in a kadhai and when it is medium hot fry the mathi 2-3 minutes on each side till golden brown.
Store in an airtight container when completely cool
Serve with pickle or a hot cup of adrak chai
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