Introduction

Hi, I’m Ajay Chopra, and I’m excited to share a unique recipe with you today. This is not your usual snack recipe! When I was experimenting in the kitchen, looking for new ideas, I thought, why not try making mathri differently?

Many people avoid refined flour these days because it’s not easy to digest. So, I decided to make a healthier version using besan (gram flour) and poha (flattened rice). It turned out amazing, and I can’t wait for you to try it!

Ingredients of Mathri

Portion servings: 5-6 pax

Preparation time: 05 mins

Cooking time: 50 mins

• Oil - 1 tbsp
• Jeera (Cumin seeds) - 1 tsp
• Kalonji (Nigella seeds) - ½ tsp
• Saunf (Fennel seeds) - ½ tsp
• Green chilli, chopped - 1 tsp
• Hing (Asafoetida) - ½ tsp
• Turmeric powder - ½ tsp
• Besan (Gram flour) - 1 cup
• Poha (Flattened rice) - 1 ½ cup
• Water, as required
• Kasuri Methi (Dried fenugreek leaves) - 1 tbsp
• Amchur Powder (Dry mango powder) - ½ tbsp
• Coriander, chopped - 1 tbsp
• Salt - ½ tsp
• Oil for frying

Instructions of Mathri

Step 1: Prepare the Poha

Rinse the poha in water and drain it thoroughly. Let it rest for a while to soften. It’s important that the poha isn’t too wet or too dry, as this will affect the final result.

Step 2: Make the Tempering

Heat 1 tbsp of oil in a pan. Add cumin seeds (jeera), nigella seeds (kalonji), and fennel seeds (saunf). Let them sizzle and release their aroma.

Then, add chopped green chilies and a pinch of asafoetida (hing). Stir for a few seconds to combine the flavors.

Next, sprinkle turmeric powder and stir briefly to blend all the spices together.

Step 3: Toast the Besan

Lower the heat and add the gram flour (besan) to the pan. Roast it lightly, stirring continuously, until it releases a nutty aroma. Be careful not to let it stick or burn.

Step 4: Mix Ingredients

Transfer the roasted besan to a mixing bowl. Add the softened poha, dried fenugreek leaves (kasuri methi), dry mango powder (amchur powder), chopped coriander, and salt. Mix everything thoroughly so that all ingredients are well combined.

Step 5: Knead the Dough

Gradually add water to the mixture and knead it into a stiff dough. While kneading, add a small amount of oil to make the dough smooth and manageable.

Step 6: Shape the Mathris

Divide the dough into small, equal portions. Place each portion between two plastic sheets and gently flatten it using your palm or a rolling pin to form a small disc. Ensure the edges are even and the thickness is uniform.

Step 7: Poke the Mathris

Use a fork to poke small holes across the surface of each mathri. This step helps prevent puffing during frying and ensures that the mathris cook evenly.

Step 8: Fry the Mathris

Heat oil in a deep pan until moderately hot. To test the temperature, drop a small piece of dough into the oil. It should rise slowly with bubbles.

Fry the mathris in batches over medium heat. Flip them occasionally to ensure they cook evenly. Fry them until they are golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel to drain the excess oil.

Step 9: Serve and Store

Let the mathris cool slightly. Serve them warm with tea or a dip. You can store the cooled mathris in an airtight container to keep them crisp for several days.

About the Recipe

This Poha Papdi is a creative twist on traditional mathri. We combine besan with spices and add poha for a crunchy texture. The dough is prepared with roasted besan, washed poha, and some aromatic spices.

The recipe is simple but gives a unique flavor. The roasted besan adds a nutty aroma, while the poha makes the papdi light and crispy. You can enjoy it with tea or even as a standalone snack. Let’s talk about the process and tips to make it perfect!

Cooking Tips

• Always wash the poha well before using it. Press it gently while washing to remove any impurities.
• Roast the besan on low flame for 3-4 minutes until it gives a nutty aroma. Do not over-roast, as it will change the flavor.
• If the dough feels sticky, add a little more besan to bind it properly.
• Roll the dough gently. Keep the thickness around 3-4 mm to get the perfect crispy texture.
• Fry the papdi in medium-hot oil. If the oil is too hot, the papdi will burn quickly without cooking evenly.

Pairing Guide

This Poha Papdi pairs wonderfully with a cup of hot tea. It’s also great with green chutney or even a spicy pickle for an extra kick.

You can serve it as a party snack or pack it for road trips. It’s light, crispy, and full of flavor, making it a versatile snack for any occasion.

Frequently Asked Questions

1. Can I use any other flour instead of besan?

   No, besan is essential for this recipe because it gives the unique nutty flavor and binds the poha well.

2. What type of poha should I use?

   Use medium or thick poha for this recipe. Thin poha may become too soft when washed.

3. How do I know when the besan is roasted?

   You will smell a nutty aroma, and the color will slightly change. Make sure not to brown it.

4. Can I bake this papdi instead of frying?

   Yes, you can bake it, but the texture may not be as crispy as fried papdi.

5. How long can I store Poha Papdi?

   Store it in an airtight container, and it will stay fresh for up to a week.

6. What can I add for extra flavor?

   You can add ajwain or chili flakes for extra flavor. Experiment with your favorite spices.

7. Why is my papdi not crispy?

   Ensure you roll the dough to the right thickness and fry it on medium heat.

8. Is this recipe gluten-free?

   Yes, this recipe is gluten-free as it uses besan and poha.

9. Can I make this recipe without poha?

   No, poha is an essential ingredient that gives the papdi its unique texture.

10. Can kids eat this snack?

    Yes, it’s safe and healthy for kids. You can reduce the chili to make it mild for them.