Makki Ki Mathri | Makki Ke Aate Ki Mathri

Makki ki mathri is a deep fried Indian snack made with cornmeal.Perfect tea time snack or festival savory snack.

Course Snack

Cuisine Indian

Prep Time 10

Cook Time 30

Resting Dough 15

Total Time 40

Servings Pieces

Calories 62kcal

Author Bhawana

Ingredients

1 cup Yellow cornmeal
1 cup white cornmeal
2 tbsp oil
1 tbsp sesame seed
1 tsp cumin seed
1 tsp nigella seeds
1/2 tsp carom seed
1 tsp salt
Water warm water to knead as required
Oil for deep frying

US Customary - Metric

Instructions

First of all, gather all ingredients in a mixing bowl. Mix nicely and adjust salt as per taste.
Knead a soft dough using water. Add little quantity of water at a time. Keep it for 15 minutes.
Meanwhile, heat oil on medium flame. Divide the dough in lemon size balls.
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.
Gently slip these discs into the hot oil. Up to 4-5 discs can be deep fried at one time.
Cook until golden and transfer on a kitchen towel so that extra oil can be absorbed.
Serve Makki ki mathri with evening tea, try having pickle with it taste awesome.

Notes

Serving & Storage

In North India and especially in Bihar, mathri are served with pickles. It really tastes heavenly with pickle and a cup of masala chai.

Once cool down store them in an airtight container and keep in a clean place. Do not leave the lid open for longer, mathri tend to absorb moisture and will become soft.

Tips

1. I had both color cornmeal that is why used both of them. Anyone of them can be used to make this mathri.
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

Nutrition