Meethi mathri for sargi
Make small, crisp sweet mathri with a firm dough, fork-pricked rounds and patient frying.
Checking pack availability…
Ingredients
- 2 cups maida (plain flour)
- ¼ cup melted ghee, cooled until warm
- ½ cup powdered sugar
- ¼ tsp ground cardamom
- Oil for deep-frying, enough to cover the rounds
How to make it
- Mix flour, powdered sugar and cardamom. Rub in the ghee until the mixture resembles crumbs and holds together briefly when squeezed.
- Add water one tablespoon at a time. Bring together a firm dough without prolonged kneading; cover and rest for 15 minutes.
- Divide into about 20 pieces. Roll each into a small round roughly 4–5 mm thick.
- Prick both sides with a fork, keeping the rounds even in thickness so their centres cook at the same rate.
- Heat oil over medium-low heat. A small piece of dough should rise gradually with gentle bubbles; if it darkens quickly, reduce the heat.
- Fry in uncrowded batches, turning occasionally, until evenly golden and crisp. Lift out with a slotted spoon, drain and cool completely.
Good to know
Can I use ingredients I already have?
Yes. Check the ingredient list and quantities above before starting. Adjust the batch to your needs; shopping pack quantities are separate from recipe measurements.
What should I check before cooking?
Read all the steps first, prepare your equipment and check ingredient labels for your family’s dietary needs. Use the recipe-specific tips above where provided.
Can I follow this guide without buying the pack?
Yes. The guide is available independently of the shopping pack. Pack availability and delivery are confirmed separately when products are available.
Delivery
Choose your delivery date and time at checkout.
Customer reviews
Reviews for this pack will appear when its products are available.
Choose your pack
Ingredients or materials, together in one place.
Make it yours
Remove what you have. Adjust quantities.
Pick your delivery
Choose a date and time at checkout.