Pudina Tikoni Paratdar Mathri

Pudina Tikoni Paratdar Mathri is a crispy, crunchy and flaky snack from Rajasthan. These are flavoured with Mint and other spices that make it an addictive snack anytime.

My next snack is the popular savory deep fried Mathri, that come in many flavours. These triangle discs are tossed with dry herbs and spices and make a wonderful snack along with your evening tea time.

When I was searching for some snacks, I landed here and saw those were really very sinful and had to do it. As the herb required is mint and I only had fresh mint, I had to microwave it for many times till I reached the dried version. It was like some 15 times, I pressed 10 sec button to finally get the crispy dried mint leaves.

However, the final sprinkling of the mint leaves along with the spice powders surely makes this very addictive.

For the second snack from the same state, I have this Pudina Mathri, in the BM#104 Sweets & Snacks, and you can check out what I have from Andhra in Spice your Life!

Week 1 – Sweets (Indian Halwas)

Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Akhrot Ka Halwa

Week 2 – Snack from the same State (Rajasthan)

Day 1 is Rajasthani Mirchi Vada

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  Step By Step Pictures to make Pudina Tikoni Paratdar Mathri

Pudina Tikoni Paratdar Mathri

Ingredients Needed:

For the Mathri

1 cup All Purpose Flour / Maida
1 tsp Cooking Oil
1/2 tsp Carom Seeds / Ajwain
1 /2 tsp Salt
1 tsp Ghee hot and melted
Water for kneading
Cooking Oil for deep frying

For Masala Powder

2 tsp Pudina Powder ( Mint leaves first dried then powdered )
1 tsp Chaat Masala
1/2 tsp Red Chilli Powder
1/2 tsp Black Pepper Powder
1/4 tsp Garam Masala
1/2 tsp Dry Mango Powder / Amchur powder
Salt to Taste
1/2 Black Salt / Kaala Namak

How to make Pudina Tikoni Paratdar Mathri

Mix all the ingredients for the Masala and keep it aside.
In a wide bowl, take the flour, add salt, Ajwain, and hot oil to the dough, mix well.
Slowly add water to make a stiff dough. The salt used in the dough is less as the spice powder has more salt.
Divide the dough in 30 small balls and flatten a little.
Now roll the ball into a thin discs, apply ghee on top of the disk with your finger, prick it with a fork over it.
Next fold it into a semi circle and then again fold it one more time to get a triangle.
Press all three corner points with your finger tip so that it will not open up when frying.
Heat a kadai with enough oil and fry them on medium flame till they get a nice light golden colour.
Do not crowd oil, so that all the mathris get cooked on all sides.
Using a slotted ladle, drain the fried mathris to a kitchen towel and sprinkle the masala powder over it right away.
Adjust the spice powder as per your taste.
Allow the mathri to cool down, before you store in an airtight container.

Pudina Tikoni Paratdar Mathri

Pudina Tikoni Paratdar Mathri is a crispy, crunchy and flaky snack from Rajasthan. These are flavoured with Mint and other spices that make it an addictive snack anytime.

• CourseSnacks
• CuisineRajasthan
• By Cook MethodDeep Fried
• OccasionEvening Snack, Picnic, Travel Food
• By DietKid Friendly
• Dish TypeDeep Fried Dishes
• KeywordJar Snacks

Ingredients

For the Mathri

• 1cup All purpose flour / Maida
• 1tsp Cooking Oil
• 1/2tsp Carom Seeds / Ajwain
• 1 /2tsp Salt
• 1tsp Ghee hot and melted
• Water for kneading
• Cooking Oil for deep frying

For Masala Powder

• 2tsp Pudina PowderMint leaves first dried then powdered
• 1tsp Chaat Masala
• 1/2tsp Red Chilli powder
• 1/2tsp Black Pepper Powder
• 1/4tsp Garam Masala
• 1/2tsp Dry Mango Powder / Amchur powder
• Salt to taste
• 1/2 Black Salt / Kaala Namak

Instructions

1. Mix all the ingredients for the Masala and keep it aside.
2. In a wide bowl, take the flour, add salt, Ajwain, and hot oil to the dough, mix well.
3. Slowly add water to make a stiff dough. The salt used in the dough is less as the spice powder has more salt.
4. Divide the dough in 30 small balls and flatten a little.
5. Now roll the ball into a thin discs, apply ghee on top of the disk with your finger, prick it with a fork over it.
6. Next fold it into a semi circle and then again fold it one more time to get a triangle.
7. Press all three corner points with your finger tip so that it will not open up when frying.
8. Heat a kadai with enough oil and fry them on medium flame till they get a nice light golden colour.
9. Do not crowd oil, so that all the mathris get cooked on all sides.
10. Using a slotted ladle, drain the fried mathris to a kitchen towel and sprinkle the masala powder over it right away.
11. Adjust the spice powder as per your taste.
12. Allow the mathri to cool down, before you store in an airtight container.

 

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Posted in: Indian Cook