Namkeen mathri for Karva Chauth
Crisp savoury mathri with ajwain, made in small batches for sargi or a festive snack box.
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Ingredients
- 2 cups maida (plain flour)
- ¼ cup melted ghee, cooled until warm
- ¾ tsp ajwain (carom seeds)
- ½ tsp salt, adjust to taste
- Oil for deep-frying, enough to cover the rounds
How to make it
- Mix flour, salt and ajwain in a bowl. Rub in ghee until the flour looks crumbly and a squeezed handful holds its shape briefly.
- Add water a tablespoon at a time to form a firm dough. Avoid kneading it until stretchy; cover and rest for 15 minutes.
- Divide into about 20 portions and roll into rounds around 4–5 mm thick.
- Prick each round on both sides with a fork to reduce puffing.
- Heat oil over medium-low heat; a tiny piece of dough should rise gradually with gentle bubbles. Fry an uncrowded batch, turning occasionally.
- Remove when golden on both sides and cooked through. Drain, then cool completely before placing in a snack box.
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.
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