मठरी या पापडी बनाते समय किन किन बातों का ध्यान रखें ? Mathri with Tips Tricks
- Published on: 3/12/2019
- khasta mathri with Tips and Tricks , khasta namakpara, crispy papdi recipe, Salted Crackers,
Ingredients for Firki Matri
Refined flour - 2 cups (250 gms)
Oil - ¼ cup (60 gms)
Dry fenugreek - 2 tbsp
Carom seeds - 1 tsp
Salt - ¾ tsp (or to taste)
Oil -for frying
How to make Firki Matri
1- Take 2 cups of refined flour in a bowl, add a ¾ teaspoon of salt, a teaspoon of carom seeds after crushing it, 2 tablespoons of dry fenugreek leaves after crushing it, a 1/4 cup of oil to it
2- Mix all the ingredients well.
3- Add ½ cup of lukewarm water in the intervals to knead the stiffer dough.
4- After kneading the dough, cover it for 15 to 20 minutes to set.
5- After 20 minutes, the dough has set.
6- Apply some oil on your palms and mash the dough.
7- Expand the dough horizontally and divide into lumps.
8- Lift a dough lump and flatten it into round shaped Poori.
9- Flatten it into a diameter of 3 to 6 inches.
10- Divide it into the four equal portions.
11- Cut it partially from all the corners, do not cut it from the centre.
12- Apply some water before folding it and paste the corner from end to the centre.
13- The windmill Matari is ready to fry.
14- Preheat oil to fry it, add a mini dough lump in the oil to check it.
15- The lesser heated oil is required to fry Firki Matari, it shouldn't be highly heated.
16- Keep the flame from low to medium.
17- It is floating on the surface, we will flip it.
18- It appears brown to us because it has fried, we will drain it out.
19- Fry rest of it likewise. It takes 5 to 6minutes to fry the single round of it
20- 28 Matari can be made out of the prepared dough.
21- Firki Matari is ready to be served.
1- Store it in an airtight container after cooling it and consume it for 2 months.
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