So, it’s that time of the day again when our tummy starts rumbling for some quick bites to accompany our tea. Let’s be real, we’ve all been there, craving those crispy munchies like biscuits, namkeen, and samosas. But have you ever tried the delectable Punjabi Masala Mathari? If not, you’re seriously missing out! For those not in the know, Mathari is a popular Indian snack often made during festivals. But when we talk about the Punjabi version, you know it’s going to be a fiery explosion of flavours. Punjabi cuisine is all about that rich, spicy goodness, and this Mathari doesn’t disappoint!
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Key Tips For Perfect Punjabi Masala Mathari:
- Whole Spice Magic: Grind cloves, coriander, and black pepper together for that extra flavour punch. Set it aside for the dough.
- The Art of Kneading: Mix flour, a generous amount of ghee, gram flour, and semolina. Spice it up with some celery, Kasuri fenugreek, and a pinch of salt. Get your hands in there and mix it well.
- Temperature Matters: Opt for lukewarm water while kneading the dough. Ensure it’s stiff, then cover it with a damp cloth, allowing it to attain that perfect elasticity.
- Low and Slow Frying: When it’s time to fry those Mathris, keep the gas flame low. This slow-cooking technique ensures a crispy texture while making sure it’s cooked thoroughly from the inside.
Here’s How to Make Punjabi Masala Mathari:
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This Punjabi Masala Mathari isn’t just a delightful snack for your evenings, but it’s also an excellent travel buddy. You can store it for a good 15 to 20 days, making it perfect for those long journeys. So, what are you waiting for? Spice up your tea time with this crispy treat!
About PayalFood in the mind, Bollywood in the heart – these two things often shimmer in Payal’s writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.
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