SEMOLINA MATHRI, CRISPY SAVORY SEMOLINA COOKIES

SEMOLINA MATHRI

CRISPY SAVORY SEMOLINA COOKIES

This is a famous Indian traditional savory snack. My mother always made this dish on festivals like Diwali, Holi etc. In Delhi, India, it is still popular as a weekend breakfast/brunch with potato curry.

I remember, in my youth, in India, how we youngsters enjoyed this mathris during weddings in the family. In those days, whenever we had a wedding in the family, the tradition was to distribute big sized mathri and laddus (sweet balls) to all friends, far and close relatives, neighbours etc. after the weddings. A big amount was also given to the groom's family by the bride’s family as well.

During those days, professional cooks were arranged to do all the cooking well in advance at the bride's house and these items were made on a very large scale to distribute, to offer to guests and family members.

Those days, I had really enjoyed this awesome snack with something like Indian pickle, chutney or potato curry etc. This was one of my favorite morning breakfasts for many days before or after the wedding, LOL, when we are young we eat a lot! As culture and traditions are dynamic, so this tradition has also changed and now at the time of weddings, people prefer to distribute sweets or nuts which they buy ready made from the shops.

Some people use white flour to make these mathries instead of semolina. But the taste of the semolina one is much better than the white flour one, as they are crispier and healthier as well. According to Indian traditional belief, semolina which is a cream of wheat is considered much better to use in different recipes compared to white flour because it is the purified form of wheat and is very good for digestion. Many other savory snacks and sweet items are also made with semolina, which is very popular throughout India.

RECIPE

INGREDIENTS

• 1 kg Semolina, finely coarse
• 2/3 cup oil for the dough
• salt to taste
• 1 tbs Kasoori methi leaves (dry fenugreek leaves)
• 1 cup water or more
• Oil for frying

METHOD

• In a big bowl, mix semolina, salt, methi leaves and 2/3 cup of oil.
• Mix well for ten minutes, add slowly one cup of water or more and make hard dough.
• If you find the dough is too hard you can sprinkle some more water. Cover and leave it for 10 minutes to set.
• Divide the dough into 5-6 pieces.
• Take one piece and divide it into 15 pieces and make around 15 small balls out of it and flatten them on the palm.
• Roll them in round shape and size like small cookies.
• Heat the oil on a slow flame in a big fry pan or wok.
• First, fry these 15, on slow fire till the color is light brown.
• Take it out on a paper towel, leave it to cool.
• Fry all of them like this in batches. Finish the whole dough in 4-5 rounds. Leave it to cool.

Serve hot or cold with tea or coffee. It can be also served with any chutney or pickle of taste or even with potato curry, as a light meal or breakfast time.

Pack in an airtight container, they can last for a month or more, on the shelf. 60-70 mathri can be made with this dough, depending on the size you make.

I am sending this recipe as my blog post entry for meatless Monday, and What do you do this weekend and Sunday Fitness and Food link, with Happy Healthy and green party, and Tasty Tuesday,, and with Cook Blog share and Hearth and Soul blog hop, and with Tuesday Tutorial,, and with Way wow link party, and yum yum linky, and with Fiesta Friday, and with Real Food Friday,, with Full plate Thursday and My two fav things on Thursday