Makki Ki Mathri | Makki Ke Aate Ki Mathri

Makki ki mathri is a deep fried Indian snack made with cornmeal. Makki ki mathri makes a perfect snack for evening tea and for the festival occasion. I am planning to make these on Diwali, but with a baked version.

Cornmeal is a meal ground from dried maize or corn. It is a gluten-free flour and easily replaces whole wheat flour in baking. Cornmeal is a fiber-rich ingredient.

To make this Makki ki mathri used white and yellow cornmeal as I had both of them. However, any of them can be used to make mathris. Cornmeal with cumin seeds, nigella seeds, sesame seeds, and salt is all you need to make a soft dough. Divide into equal lemon size portions and just pat them evenly in 2.5″ circle.  Another way to make mathri is to roll a big circle and then cut with cookies cutter.

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You can check more on “Snacks” category. Check “Festival Sweets” and “Festival Savory” to get more.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to make Makki ki mathri or cornmeal flaky deep-fried snack.

Makki Ki Mathri | Cornmeal Deep-Fried Snack

Ingredient                                                             25-30 Pieces

1 Cup Yellow cornmeal
1 Cup white cornmeal
2 Tblsp oil
1 Tblsp sesame seed
1 Tsp cumin seed
1/2 Tsp carom seed
1 Tsp salt
Water to knead as required
Oil for deep frying

Method

1. First of all, gather all ingredients in a mixing bowl. Mix nicely and adjust salt as per taste.
2. Knead a soft dough using water. Add little quantity of water at a time. Keep it for 15 minutes.
3. Meanwhile, heat oil on medium flame. Divide the dough in lemon size balls.
4. Take one dough ball and gently pat into 2-2.5″ circle. You can also roll down a big circle using enough dough and then cut with cookie cutter. I pat them into a circle.
5. Gently slip these discs into the hot oil. Up to 4-5 discs can be deep fried at one time.
6. Cook until golden and transfer on a kitchen towel so that extra oil can be absorbed.
7. Serve Makki ki mathri with evening tea, try having pickle with it taste awesome.

Note

1. I had both color cornmeal that is why used both of them. Anyone of them can be used to make mathris.
2. You can also roll out a big circle of the dough and then use a cookie cutter to cut the mathris.
3. Store in an airtight container as soon as they come at room temperature. They get soggy if kept outside for longer

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This is my entry for Diwali Sweets Or Savory theme for BM #93 Week2 Day1. Sending this to Srivalli’s Kid’s Delight event for the Kid’s Delight Anniversary Party