Pheki Mathri Recipe – Crispy Fried Savoury Fritters

Pheki Mathri Recipe is a nostalgic one for me. It takes me back to train journeys from my childhood, which always invoke memories of two things – aloo poori and mathri-achar. The pheki (salt less) mathri crispy fried to perfection, is one of my favorite North Indian snacks especially when eaten with the Punjabi mango pickle. The texture of mathri is a classic – almost like savory flaky shortcrust. Crisp on the outside yet soft and flaky on the inside. Pheki Mathri Recipe would always be a part of our long train journeys but are also great to make ahead for Diwali.  All Purpose Flour (Maida), Chiroti Rava, Ghee, Lukewarm Water   1 cup All Purpose Flour (Maida) 2 tablespoons Chiroti Rava 4 tablespoons Ghee 1/3 cup Lukewarm Water     30   30     To begin making the Pheki Mathai Recipe, first mix the dry ingredients – maida and sooji together.Add the ghee to the mixture and rub between your fingers till the dough turns crumbly and resembles breadcrumbs.Gradually add warm water, little at a time, while bringing the dough together into a ball. Knead for 3-4 minutes till the dough stops sticking and comes together into a neat ball.Cover with a muslin cloth and let it rest for 30 minutes.After 30 minutes, divide the dough into 8 equal parts. Make balls and keep aside for 5 minutes.Now roll the mathris out by rolling each ball into a disc about 1/4 inch thick and 5-6 inch diameter. Poke the rolled out mathri with fork or knife so that it doesn’t fluff up while frying.Next, to deep fry the mathri, heat sufficient oil in a kadai. Fry the mathris for 2-3 minutes on each side till golden brown. Remove from the oil with a slotted spoon and keep aside to cool.Allow the mathris to cool completely, and then store them in an airtight container.Serve Pheki Mathri Recipe as a tea time snack  along with Aam Ka Achaar Recipe and a hot cup of  Masala Chai