Chatpata, crispy Masala Mathri from Sangita Agrawal, made with maida and wheat flour, along with a mix of spices.
A great snacking option, it can be made weeks in advance and stored in air-tight containers and are wonderful and comforting stuff to dip in your chai. Cheers!
Photograph: Kind courtesy Sangita Agrawal
Masala Mathri
Servings: 20-25 pieces
Ingredients
- 1 cup wheat flour
- 1 cup maida or all-purpose flour
- ½ tsp ajwain or carom seeds
- 2 tbsp oil
- ½ cup water or more
- Salt to taste
- Oil for frying
For the masala mix
- 2 tsp chaat masala
- 2 tsp red chilly powder
- 2 tsp jeera or cumin powder
- 2 tsp kasuri methi or dried fenugreek leaves, optional
- 1 tbsp oil
- 2 tbsp maida or all-purpose flour
Method
- In a large bowl combine the wheat flour, maida, ajwain seeds, salt and mix well.
Add the 2 tbsp oil and mix using your fingers so the oil is evenly mixed in the flour.
Add ½ cup of water and mix again.
Make a firm dough by adding more water if required.
Cover with a damp cloth and keep aside for 15 minutes.
- In another small bowl combine thechaat masala, red chilly powder, cumin powder and dried fenugreek leaves.
Keep aside.
- Lightly knead the dough again for a few minutes.
Divide the dough into 2 equal portions and roll each portion into a ball, so you have 2 large balls.
Flatten each ball with your hands or a rolling pin into a thin circle like a large chapati.
Apply oil on the top side of each of the circles and sprinkle evenly the masala mix along with 1 tbsp maida.
Roll up each chapati to form a long log and seal the ends of the log by applying a little maida mixed with water to prevent the masala from spilling out.
Using a knife, cut the logs into half-inch pieces and gently flatten them with a rolling pin.
- Heat the oil in a heavy-bottomed kadhai or deep frying pan, and fry the mathris in a batch of 10 on medium to low heat.
Keep flipping often.
Fry till crisp and golden brown.
Drain the excess oil and transfer onto a paper tissue or paper towel-lined plate.
Cool and store in airtight containers.
They will last for 20 to 25 days.
Sangita Agrawal lives in Mumbai and publishes the food blog Bliss of Cooking.