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Chakri Mathri

Chakri Mathri

Chakri Mathri (चक्री मठरी ) is a crispy and flaky savory snack recipe prepared with all purpose flour and basic spices. This multilayered chakri mathari resembles a firecracker "chakri". Diwali is coming up next month so it will be a part of this special occasion. These savory snacks play a major role during festivals. It is an easy to make recipe.

chakri-mathri

Chakri Mathri is prepared with all purpose flour, oil, ajwain and salt. A spice mix oil is used to separate the layers that is made with red chilli powder, coriander powder, amchoor powder, black pepper powder, garam masala and heeng. The texture which comes from the use of spice oil, charms both young and elders.

verki-puri

Chakri Mathri can be enjoyed along with a hot cup of masala tea. It can be prepared for a special occasion or festival like holi and Diwali. This chakri mathri has a longer shelf life. You can take them as a snack during traveling or picnics.


Course: Snacks
Cuisine: Indian
Prep Time: 25 minutes
Cook Time: 20 minutes

Ingredients:

3 Cup flour (maida)
1 tsp. ajwain
Salt to taste
½ cup oil

For spice mix oil-

1 tbsp. melted ghee
¼ tsp. red chilli powder
¾ tsp. coriander powder
¼ tsp. black pepper powder
¼ tsp. amchoor powder
¼ tsp. garam masala powder
¼ tsp. Kashmiri lal mirch
A small pinch haldi
A small pinch heeng
Oil for frying

Instructions:

Take flour, ajwain and salt in a mixing bowl. Add oil and mix them with your fingers. 


Press some flour between your palm, the mixture should be able to hold itself together. It means oil is enough.


Now add little water at a time and start kneading the dough. Make a stiff dough. Water quantity may vary. Cover the dough and keep aside for 10-15 minutes.


Take melted ghee in a bowl and add red chilli powder, coriander powder, black pepper powder, amchoor powder, garam masala powder, Kashmiri lal mirch, haldi and heeng. Mix properly and keep aside.


After 15 minutes knead the dough once again. Divide the dough in 9 equal parts. 


Make a ball and roll each in a thin poori like circle with the help of a rolling pin. 


Take a poori, apply little spice mix oil and dust dry flour. 


Place another poori over it, apply spice mix oil and dust dry flour. Repeat the process applying and dusting. 


Now roll tightly to make a log and cut into 1 cm. thick pieces. 




Pat gently and roll slightly. Make all the mathris in same way.


Heat oil in a wok and drop 4-5 mathris at a time. Fry them on low flame till they become crispy and golden brown. 


Remove from oil and keep on an absorbent sheet.
Let them cool completely. Then store in an airtight container for up to 10-15 days.


Tips:

  • Always fry on medium-low flame. If you fry on high flame, then it will start to burn from outside and will be uncooked from inside.
  • Do not reduce oil amount at the time of kneading the dough otherwise they will turn hard instead of getting crispy.
  • Knead the dough tight like a puri dough.
  • Apply spice mix oil over entire surface properly.  
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