Wednesday, November 2, 2011

Matthis/Suhaali - For Blog Hop Wednesdays

Wednesdays have never been more exciting!The blog world's favorite day is Wednesday.I have started participating in BWW and this is my first time to Blog-Hop Wednesdays @ Radhika's Tickling Palates.I'm so glad to make friends with fellow bloggers and am amazed every time I visit a new blog, the efforts and talent that goes into each post is simply superb!





Blog-Hopping is the Radhika's brain child :) And its quite a popular event in the blogging world.I'm a newbie blogger (well comparatively) and came across this event a few weeks back.Immediately requested Radhika to squeeze me in somewhere :) which she very generously did.Thank you Radhika!

I got paired with Neetu@hobbychef on Blog Hop Wednesdays.Neetu has some interesting vegetarian dishes.I chose this spicy cracker/cookie as its nice and cold now in our ever hot city, these Matthis make a crunchy bite to go with a hot cup of tea!

my daughter helped me cut them into circles

Like Neetu said it does need a little expertise to make this.The first batch I made weren't too crispy then i guess I learnt the trick!

Preparation time : 30 minutes

You need 
All purpose flour 1 cup
Ajwain/Carrom seeds 1-2 tsp( i ran out of it and added cumin seeds)
Ghee 1 and half tablespoon
Salt to taste
Water less than half a cup
Oil to deep fry



  • Add the flour to a mixing bowl, add the ajwain/cumin seeds and salt.
  • Add the ghee to this and mix well into a crumbly mixture.(Tip : You need to make a ball shape out of this ghee-flour mix and if it holds the shape then the amount of ghee added is sufficient.)
  • Add water little by little and make a dough (not too smooth like a chapati dough).The matthi's need to be a hard textured.So just add enough water to bring all the flour to a dough.(needn't knead the dough)
  • Roll the dough into small thin circles.Prick these circles with a knife or fork(else they will go fluffy in the oil)

  • Deep fry these pricked matthis on a low flame until golden brown.
  • Store them in an air tight container.Keeps good for 2-3 days stored well.


  • Crunchy crispy matthis ready to go with hot Tea!
This goes to Blog Hop Wednesdays@tickling palates.


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