Mathri is a crunchy deep fried snack that you will find in many North Indian houses, mostly during festivals and family get togethers. It is made using maida with basic spices and some fat added into the dough which gives that flaky and crisp bite. This has a mild flavor because of dried methi leaves and it taste little peppery with balanced salt, perfect to munch with tea.

Methi Mathri is usually made during festivals or even weddings as it stays good for many days. It tastes too good with a cup of tea. What makes this different is the slow frying which gives that crisp texture without burning the outside. It is simple to make but needs little patience while frying.

About Mathri

Mathri is a snack which is often compared with crackers or biscuits, but it is more tasty and full of flavor. Unlike namak pare or thin snacks, mathri is slightly thick and have layers inside. The outside turn crisp while inside stay flaky and soft in texture. This recipe is simple but you need some patience while frying to get the right texture.

Methi Mathri gets most of its flavor from dried fenugreek leaves along with ajwain and jeera added into the dough. These spices not only enhance the taste but also help in digestion. The black pepper add mild heat which balance the richness of ghee used. Each bite feels crunchy, aromatic and satisfying.

Mathri is one of the most popular snacks in North India, especially for marriages, religious occasions or festivals like Karwa Chauth, Diwali etc. Methi Mathri Recipe is just the addition of dried methi(kasoori methi) to the plain mathri dough. It is very flavourful and tasty.

There are many versions of mathri made in different homes and regions. Some people add rava for extra crispness while some replace maida with wheat flour. Few also add crushed pepper or green chilli paste to make it more spicy. But the base idea stays same, thick discs that are slow fried until golden and crisp.

I usually make this recipe on weekends or before festivals so it stays handy for few days. It is useful when guests come suddenly or when you want something homemade for evening tea. 

Methi Mathri Ingredients

• Flour - I have used maida to make the base dough, it gives structure and crispness. You can replace half with wheat flour also.
• Ajwain and jeera - I added for flavor and digestion. They give that typical mathri taste. I would recommend adding both.
• Black pepper - I have used freshly cracked pepper for gentle heat, it adds a nice bite without making it spicy. You can reduce or skip if you don't like pepper.
• Kasoori methi - It adds a distinct methi flavor and aroma, it makes the mathri taste different. You can use fresh methi leaves dried and crushed.
• Ghee - I have used this in the dough to make the mathri flaky and rich. You can use oil also but ghee give better taste and aroma.
• Oil - I used this for deep frying, it helps cook the mathri evenly from inside. You can use any oil for this recipe.

Similar Recipes

• Onion bajji
• Bread bajji
• Mysore bonda
• Medu vada
• Masala vadai

How to make Methi Mathri Step by Step

1.In a mixing bowl take white flour, add ajwain, jeera, salt, pepper powder, dried methi and ghee.

2.First mix well with your fingers.

3.Add water little by little to form a smooth dough. Set aside for 15 minutes.

4.Now pinch and divide the dough into small equal potions. Place each portion on your palms to make a ball first. Then slightly flatten it to around 2 inches in diameter, it should not be very thin. Don't worry if it doesn't form a perfect circle, thats how a mathri should be.

5.Then prick with a fork on both the sides.Likewise finish off the entire dough.Heat oil in pan, don't heat it smoking hot. When you put a pinch of dough in heated oil it should slowly come up, thats the right temperature. Add 3-4 mathris.

6.Cook in low flame, flip and cook.It will take at least 5-7 imnutes to get the golden color in low flame.

7.Cook till golden. Drain in tissue paper and store in a clean dry container.

Store in airtight container.

Expert Tips

• Dough consistency - I keep the dough tight and firm, not soft like chapati dough. I usually add water little by little so you can control this part easily.
• Resting - I usually rest the dough for some time before shaping. This help in easy rolling and also give better texture to the final mathri.
• Thickness - I don't roll the mathri very thin, it should be slightly thick. Thin ones will turn hard instead of flaky.
• Pricking the dough - I prick both sides with fork, this avoids puffing while frying. I never skip this step.
• Frying temperature - Always fry in low flame, patience is the key here. High flame will brown fast but inside stays uncooked.

Serving and Storage

Serve them hot with pickle or just enjoy with evening tea. This goes well with masala chai or plain coffee too. Let them cool completely before storing, else they may loose the crispiness. Store the leftover mathris in a clean airtight container only. It stays good for many days at room temperature when stored in proper way.

FAQS

1.Can I skip kasoori methI?

You can skip it but the flavor will change a bit. Methi gives the classic taste so I suggest adding at least little.

2.Can I make this in advance?

Yes, this is perfect to make ahead. I usually make it few days before festivals and store it.

3.Why are my mathris hard?

This happens if they are rolled too thin or fried on high flame. Keep them slightly thick and fry slowly.

4.Can I bake mathri instead of frying?

You can bake but texture will be different. Fried version gives proper flaky layers.

5.Can I add rava to this recipe?

Yes, you can add for extra crispness. Just adjust water while making dough.

If you have any more questions about this Methi Mathri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Methi Mathri Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mathri Recipe (Mathiya)

Mathri is a crunchy deep fried snack that you will find in many North Indian houses, mostly during festivals and family get togethers. It is made using maida with basic spices and some fat added into the dough which gives that flaky and crisp bite. This has a mild flavor because of dried methi leaves and it taste little peppery with balanced salt, perfect to munch with tea.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, all purpose flour recipes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, ghee recipes, maida recipes, savoury recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 40 small mathris

Calories 18kcal

Author Sharmilee J

Ingredients

• 1 cup plain white flour / maida
• ½ teaspoon ajwain
• ½ teaspoon jeera
• ¼ teaspoon pepper
• 1 teaspoon dried kasoori methi
• 2 tablespoon ghee
• salt to taste
• oil to deep fry

Instructions

• In a mixing bowl take white flour, add ajwain, jeera, salt, pepper powder, dried methi and ghee.
• First mix well with your fingers. Add water little by little to form a smooth dough.
• Set aside for 15 minutes. Now pinch and divide the dough into small equal potions.
• Place each portion on your palms to make a ball first. Then slightly flatten it, it should not be very thin. Don't worry if it doesn't form a perfect circle, that's how a mathri should be.
• Then prick with a fork on both the sides. Like wise finish off the entire dough.
• Heat oil in pan, don't heat it smoking hot. When you put a pinch of dough in heated oil it should slowly come up, that's the right temperature. Add 3-4 mathris.
• Cook in low flame, flip and cook.
• Cook till golden. Drain in tissue paper and store in a clean dry container. Enjoy Mathri!

Notes

• Dough consistency - I keep the dough tight and firm, not soft like chapati dough. I usually add water little by little so you can control this part easily.
• Resting - I usually rest the dough for some time before shaping. This help in easy rolling and also give better texture to the final mathri.
• Thickness - I don't roll the mathri very thin, it should be slightly thick. Thin ones will turn hard instead of flaky.
• Pricking the dough - I prick both sides with fork, this avoids puffing while frying. I never skip this step.
• Frying temperature - Always fry in low flame, patience is the key here. High flame will brown fast but inside stays uncooked.

Nutrition

Serving: 15g | Calories: 18kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 0.1mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.2mg

The post Mathri Recipe (Mathiya) appeared first on Sharmis Passions.

Masala Mathri is a crispy and masala packed savoury snack made by frying thin rolled dough stuffed with spiced besan mixture. This goes very well with evening tea or coffee. The taste is spicy, flaky and very addictive. Masala Mathri is a great accompaniment for tea and an anytime snack that the family will ask for more.

These mathris are perfect for storing and munching anytime. Once made, they stay good for many days. The stuffing inside makes it little different from plain mathri and gives more flavor. Family will keep picking one after the other without even realising. It is one of those snacks that disappear much faster than expected.

About Masala Mathri

Masala Mathri is a popular North Indian style snack that is made during festive time or even as tea time snack. It is made using maida dough and a spiced besan stuffing. The dough is rolled thin, stuffed and then fried slowly till crisp. Though it looks lengthy, the process is quite simple actually.

This has crispy and flaky texture outside with a flavorful filling inside. The besan stuffing gives nice bite and mild spice. Also ajwain and jeera adds good flavor and also help in digestion. Every bite has good crunch and masala taste. Slow frying is the key to get the perfect texture in mathris.

There are many variations of mathri available. Some people make plain ones without any stuffing. Few add crushed pepper or more chilli flakes to make it extra spicy. You can adjust spice level easily based on your taste. Even thickness of rolling changes the final texture. 

I usually make this during weekends and store it in airtight box. It comes handy for sudden guests or evening snack time. Making this needs little patience but result is always worth it. Once you try it at home, it slowly becomes a regular snack idea.

Masala Mathri Ingredients

• Maida - I have used to make the outer dough. I prefer using maida but you can try wheat flour. 
• Ghee - I added for flakiness and crisp texture. You can use oil also, both works fine.
• Besan flour - I used for stuffing inside the mathri. It gives body and nice flavor. Fresh besan always works best here.
• Fine sooji - I have added this for extra crunch. It helps stuffing stay firm while frying. You can skip it if not available at home.
• Oil - I add little to the stuffing for binding and flavor. It also keeps the stuffing moist inside.
• Ajwain and jeera - I added these for flavor and digestion. They give that typical mathri taste. I would not suggest skipping both.
• Chilli flakes - I have used this for mild spice. You can add more if you like spicy snacks.
• Hing - I add a small pinch for aroma. It balances the besan taste very well.
• Oil - I just used for deep frying mathris. You must use enough oil so they fry evenly and nicely.

Why This Recipe Works

• It gives crispy and flaky mathris when fried slowly.
• Stuffing inside adds more flavor than plain mathri.
• Ingredients are simple and easily available at home.
• It stays good for many days when stored properly.
• Perfect snack option for tea time or travel also.

How to make Masala Mathri Step by Step

1.Take flour in a mixing bowl.Add required and ghee.

2.Mix well with your finger tips so that it resembles breadcrumbs.

3.Now add water little by little to form a smooth firm dough. Keep covered to rest for 15 minutes.

4.When the dough rests you can prepare the stuffing. Take besan flour in a mixing bowl, add fine sooji to it.

5.Add oil, then ajwain seeds, jeera, chilli flakes and required salt.

6.Add hing. Mix well with a spoon. Now add little water.

7.Keep mixing add more water if needed, you should be able to roll into a dough thats the right consistency. Make small balls from the dough and set aside.

8.Make small marble sized balls from the dough. Take one ball flatten it slightly using a rolling pin. Keep the stuffing.

9.Pull the edges to the center and seal it. Flip it and press it slightly so that the stuffing is even on all sides.

10.Now flatten it using a rolling pin, it should be slightly thin. Now prick holes using a fork, flip over then again prick holes-this is to avoid puffing. Repeat this until you are done with the entire dough. If you have dough remaining you can make plain mathris.

11.Heat oil in a kadai, the flame should low or low medium, you put a pinch of dough it should slowly rise and come, thats the right consistency. Now add 2-3 mathris at a time, deep fry in low flame, flip over and cook.

12.Cook till it becomes golden brown on both sides. Drain using a perforated ladle, then strain the extra oil using tissue paper. Cool down completely then store in an airtight container.

Enjoy as a snack!

Expert Tips

• Firm dough - I always make sure the outer dough is slightly loose and soft to roll easily but not too loose as it may drink more oil.
• Resting time - I usually rest the dough for some time. This helps in easy rolling and better final texture.
• Thin rolling - I roll the mathris very thin. Thick ones will not turn crispy properly.
• Pricking holes - I never forget to prick holes on both sides. This avoids puffing while frying.
• Low flame frying - I always fry in low or low medium flame. This is the main key for crispy mathris.
• Do not rush - I fry slowly with patience. High flame will brown fast but inside will not cook well.

Serving and Storage

Serve them with hot tea or coffee. These mathris can be eaten as such without any side dish or chutney. Let them cool completely before storing, else they may loose the crispiness. Store the leftover mathris in a clean airtight container only. It stays good for many days at room temperature when stored in proper way.

FAQS

1.Can I make this without stuffing?

Yes, just roll the dough thin and fry slowly. Plain mathris are also crispy and taste good.

2.Why my mathris are not crispy?

Mostly because oil was too hot or dough was soft. Soft dough absorbs more oil and makes mathris little soggy. Frying in high flame also affects crispness.

3.Can I bake this?

You can try baking but taste and texture will change. Baked mathris will not be as flaky as fried ones.

4.How long does it stay good?

It stays good for a week or more if stored properly in airtight container. Make sure to use dry spoon or hands.

5.Can I make it spicier?

Yes, just add in some red chillies or pepper.

If you have any more questions about this Masala Mathri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Masala Mathri Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Masala Mathri Recipe

Masala Mathri is a crispy and masala packed savoury snack made by frying thin rolled dough stuffed with spiced besan mixture. This goes very well with evening tea or coffee. The taste is spicy, flaky and very addictive. Masala Mathri is a great accompaniment for tea and an anytime snack that the family will ask for more.

Course Snack

Cuisine Indian

Keyword all purpose flour recipes, Festival, ghee recipes, maida recipes, masala recipes, savoury recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 mathris

Calories 62kcal

Author Sharmilee J

Ingredients

For the outer dough:

• ½ cup white flour / maida
• 1 tablespoon ghee
• ⅛ teaspoon salt
• water as needed

For the stuffing:

• ½ cup besan flour
• 1 tablespoon fine sooji
• 1 tablespoon oil
• ¼ teaspoon ajwain
• ¼ teaspoon jeera
• ½ teaspoon chilli flakes
• a pinch hing
• salt to taste

Instructions

For the outer dough:

• Take flour in a mixing bowl. Add required and ghee.
• Mix well with your finger tips so that it resembles breadcrumbs.
• Now add water little by little to form a smooth firm dough. Keep covered to rest for 15mins.

For the stuffing:

• When the dough rests you can prepare the stuffing. Take besan flour in a mixing bowl, add fine sooji to it.
• Add oil, then ajwain seeds, jeera, chilli flakes and required salt.
• Add hing. Mix well with a spoon. Now add little water.
• Keep mixing add more water if needed, you should be able to roll into a dough that's the right consistency. Make small balls from the dough and set aside.
• Make small marble sized balls from the dough. Take one ball flatten it slightly using a rolling pin. Keep the stuffing.
• Pull the edges to the center and seal it. Flip it and press it slightly so that the stuffing is even on all sides.
• Now flatten it using a rolling pin, it should be very thin. Now prick holes using a fork, flip over then again prick holes. Repeat this until you are done with the entire dough. If you have dough remaining you can make plain mathris.
• Heat oil in a kadai, the flame should low or low medium, you put a pinch of dough it should slowly rise and come, that's the right consistency. Now add 2-3 mathris at a time, deep fry in low flame, flip over and cook.
• Cook till it becomes golden brown on both sides. Drain using a perforated ladle, then strain the extra oil using tissue paper. Cool down completely Masala Mathri store in an airtight container.

Notes

• Firm dough - I always make sure the outer dough is slightly loose and soft to roll easily but not too loose as it may drink more oil.
• Resting time - I usually rest the dough for some time. This helps in easy rolling and better final texture.
• Thin rolling - I roll the mathris very thin. Thick ones will not turn crispy properly.
• Pricking holes - I never forget to prick holes on both sides. This avoids puffing while frying.
• Low flame frying - I always fry in low or low medium flame. This is the main key for crispy mathris.
• Do not rush - I fry slowly with patience. High flame will brown fast but inside will not cook well.

Nutrition

Serving: 20g | Calories: 62kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 29mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.004mg | Calcium: 4mg | Iron: 1mg

The post Masala Mathri Recipe appeared first on Sharmis Passions.

Namak Para is a quite simple and crispy snack made with wheat flour, maida, ghee and some spices. These small fried pieces are very crunchy and perfect to munch anytime. Namak Para is an Indian version of cookie perfect for tea time. It is a favorite tea time snack in many homes and liked by all age groups.

Namak Pare is made by making a flour dough then the dough is rolled, cut and fried till golden to get that perfect crunch. Namak Para has mild flavor of ajwain and ghee which makes it so aromatic. It tastes best with evening tea or can be packed for small trips and picnics. Once you make a batch, it stays crisp for many days if stored properly.

About Namak Para

Namak Para is quite common during festivals like Diwali or Holi. It is also called as Nimki or Namakpare in different parts of India. The snack is made by deep frying small dough pieces prepared using flour, ghee and few spices. The texture is crispy outside and little soft inside which makes it very nice to eat.

The recipe is quite simple and does not need any special ingredient. The mix of maida, wheat flour and sooji give right crunch and light texture. Ghee gives flaky texture and rich flavor which is main secret for perfect Namak Para. Ajwain gives a small punch of flavor and also helps in digestion.

You can see both sweet and salty versions of this snack. The salty one is called Namak Para and the sweet one is known as Shakkar Para. You can even flavor it with kasuri methi, black pepper or cumin seeds for some change. It can be made only with maida or wheat flour or even mix of both as per your choice.

I usually make Namak Para during weekends or festival time. I enjoy making a big batch, store in jar and serve with hot tea in the evening. The sound of that crisp bite is so satisfying. Once you start eating, it is hard to stop with few pieces only.

Namak Para Ingredients

• Maida - I have used maida to get that light and crisp texture. You can make fully with wheat flour also but maida gives more crunch.
• Wheat Flour - Added along with maida for light healthy touch. It makes the snack bit firm and gives good color after frying.
• Fine Sooji - I have used fine sooji for crispness. It helps Namak Para to stay crunchy for a long time.
• Ajwain Seeds - This adds mild flavor and helps in digestion too. You can replace with jeera or skip if you do not like the taste.
• Ghee - I add this for richness and nice aroma. It gives that flaky texture in each bite. Oil can be used too but ghee gives better flavor.
• Water - I used to knead the dough into soft and smooth texture. Add little by little to get correct consistency.
• Oil - I used for deep frying. Use fresh oil and fry them in low medium flame for even color and crispness.

Similar Recipes

• Butter Murukku
• Maida Mullu Murukku
• Murmura Chivda
• Makhana Chivda
• Sago Chivda

How to make Namak Pare Step by Step

1.Take maida, wheat flour, sooji, ajwain, ghee and required salt. First mix it well, then add water little by little.

2.Keep kneading and adding water little by little to form a soft pliable dough like this. Keep covered for 15 minutes.

3.Then take it out and knead it once. Roll it using a chapathi roller to slightly thick, it should thick like salted crackers. Now prick with fork to avoid puffing.

4.Using a knife cut like this.Each piece can be 1and ½ inches long. Carefully separate them.

5.Now heat oil - add few pieces, do not overcrowd. It will slowly come up and change color. Do not keep the flame in high, low medium should be fine.

6.Deep fry till golden on both sides. Take it out and drain in tissue paper. Like wise fry the remaining.

Cool down and store in airtight container.

Expert Tips

• Dough Texture - I usually knead the dough soft and smooth but not sticky. If dough is too tight, Namak Para will turn hard, so add water little by little while mixing.
• Rolling - Roll the dough bit thick like how we roll crackers. If it is too thin, it will become extra crisp and break soon after frying.
• Pricking - I always prick the rolled dough with fork before cutting. It helps to stop from puffing up while frying.
• Frying - Keep the flame on low medium so Namak Para cook nice and even. If flame is high, outside turn brown fast but inside stay soft and uncooked.
• Cooling - Let it cool down fully before putting in jar. This will help to keep it crisp and tasty for long time.

Serving and Storage

Serve Namak Para with hot cup of tea or coffee. It is nice snack to serve when guests come home also. Keep cooled Namak Para in airtight box and it stay good for around 10 to 15 days.

FAQS

1.Can I make this with wheat flour?

Yes you can make it fully with wheat flour, but texture will be little tight though still very nice in taste.

2.Can I bake this recipe?

Yes you can bake this in oven at 180°C till it turn golden and crisp. Baking makes it lighter and less oily, good for healthy option.

3.Why my Namak Para became soft after frying?

If oil is not hot enough or dough rolled too thick, it will turn soft. Fry in right heat and roll evenly.

4.Can I add other spices for flavor?

Yes you can add crushed pepper, jeera or kasuri methi for different taste. All versions come out nice.

5.How long can I store Namak Para?

If stored in airtight box, it stays good for around two weeks. Make sure it cools completely before storing.

If you have any more questions about this Namak Para Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Namak Para Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Namak Para Recipe | Namakpare Recipe

Namak Para is a quite simple and crispy snack made with wheat flour, maida, ghee and some spices. These small fried pieces are very crunchy and perfect to munch anytime. Namak Para is an Indian version of cookie perfect for tea time. It is a favorite tea time snack in many homes and liked by all age groups.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, all purpose flour recipes, diwali dishes, diwali food, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, Festival, maida recipes, rava recipes, savoury recipes, snack recipes, virtual diwali party, wheat flour recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 25 namakpare

Calories 15kcal

Author Sharmilee J

Ingredients

• ¼ cup maida
• ¼ cup wheat flour
• 1 tablespoon fine sooji
• ¼ teaspoon ajwain seeds
• 1 tablespoon ghee
• oil to deep fry
• salt to taste
• less than ¼ cup water

Instructions

• Take maida, wheat flour, sooji, ajwain, ghee and required salt. First mix it well, then add water little by little.
• Keep kneading and adding water little by little to form a soft pliable dough like this. Keep covered for 15mins.
• Then take it out and knead it once. Roll it using a chapathi roller to slightly thick, it should thick like salted crackers. Now prick with fork to avoid puffing.
• Using a knife cut into into rectangular shapes . Each piece can be 1and ½ inches long. Carefully separate them.
• Now heat oil - add few pieces, do not overcrowd. It will slowly come up and change color. Do not keep the flame in high, low medium should be fine.
• Deep fry till golden on both sides.
• Take it out and drain in tissue paper. Likewise fry the remaining.
• Cool down and store Namak Para in airtight container.
• Enjoy Namakpare!

Notes

• Dough Texture - I usually knead the dough soft and smooth but not sticky. If dough is too tight, Namak Para will turn hard, so add water little by little while mixing.
• Rolling - Roll the dough bit thick like how we roll crackers. If it is too thin, it will become extra crisp and break soon after frying.
• Pricking - I always prick the rolled dough with fork before cutting. It helps to stop from puffing up while frying.
• Frying - Keep the flame on low medium so Namak Para cook nice and even. If flame is high, outside turn brown fast but inside stay soft and uncooked.
• Cooling - Let it cool down fully before putting in jar. This will help to keep it crisp and tasty for long time.

Nutrition

Serving: 25g | Calories: 15kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 0.1mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 0.03IU | Calcium: 0.5mg | Iron: 0.1mg

The post Namak Para | Namakpare appeared first on Sharmis Passions.

Sago Murukku is a crispy snack made with rice flour and sago pearls as main ingredients. It has that perfect crunch with mild spicy flavor which makes it a great tea time snack in the evening. The texture is bit different from regular murukku because of the soaked sago, it gives nice bubbly look and extra crisp feel when you bite.

This murukku is very popular during festival time but also a nice choice for casual snacking anytime. The method is quite simple but the soaking of sago should be done properly else it may burst while frying. Once fried, the murukku turns golden and crunchy with that little taste of cumin and butter which make it so addictive.

About Sago Murukku

Sago Murukku, also called Javvarisi Murukku, is one interesting twist to the usual South Indian murukku recipe. Instead of using only rice flour, this version adds soaked sago pearls which give lovely crisp texture and airy bubbles on top when fried. The look itself is tempting and taste is even more.

The recipe mainly uses rice flour, sago, curd, and butter. The curd and soaked sago helps in binding the dough easily and adds slight tangy flavor too. Once deep-fried in medium hot oil, the murukku puffs up slightly, gets crunchy on the outside and remains light inside.

This version is perfect for those who are bored of making same old thenkuzhal or butter murukku every time. It is something new and flavorful with nice crispness. Even though soaking part takes little time, the actual mixing and frying are very simple and quick to do.

At my home, I usually make this in small batches during festive or when guests come. It stays good for many days and goes well with tea, coffee or even with rasam rice. Kids also love it because of its crunch and mild spicy taste.

Sago Murukku Ingredients

• Rice flour - I add homemade flour as it gives the best crisp texture. You can use store bought also, but make sure it is fine and smooth.
• Sago (Javvarisi) - This is the main ingredient that gives the murukku its bubbly look and light crunchy feel. I always soak it well in curd, else it may pop while frying. The soaking part is really important.
• Curd - I have used thick curd to soak the sago, it helps to soften it and gives mild tang taste too. If the curd is very thick, I add little water or sometimes use buttermilk instead.
• Butter - I add a small piece of butter to give rich flavor and soft crispness. Too much butter will make dough break while pressing, so I always add carefully.
• Red chilli powder - I used mild red chilli powder just for light spice and color. You can add more if you like little extra heat.
• Cumin seeds - I like adding cumin seeds as it gives nice aroma and also helps for easy digestion. Sometimes I mix few sesame seeds also for change in flavor.
• Hing (asafoetida) - I always add one small pinch of hing for flavor and also to avoid gas trouble after eating fried snacks. It adds nice subtle aroma.
• Oil - I used refined oil for deep frying, it helps to makes the murukku more crispy and tasty. You can also use groundnut oil for better taste.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku

How to make Sago Murukku Step by Step

1.Measure and soak sago in curd at least for 6 hours. I soaked it overnight

2.Morning when you see the sago pearls will be soft. Now in a mixing bowl - add rice flour, red chili powder, sago, jeera, butter, hing.

3.Mix it well with your hands, then add water little by little. Gather together to form a non sticky dough like this.

4.Shape it into a log and keep it ready. Fix your thenkuzhal murukku mold.

5.Now fill the murukku press with the dough, in parallel heat oil. When oil is hot, drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature. Squeeze in a spread manner, do not crowd. Fry till golden and until shh sound ceases.

6.t will stick together just break it while frying. You can break it after frying. Drain in tissue paper. Once it cools down, break it and set aside.

Store in a dry jar.

Expert Tips

• Soaking sago- I always soak sago for minimum 6 hours or overnight. When I press it between fingers it should feel soft, else it may burst while frying.
• Dough consistency - The dough should be smooth and soft. If it feels dry, I sprinkle few drops of water and knead again till it becomes even.
• Oil temperature - I check the oil by dropping tiny piece of dough, it should come up slowly. If oil is too hot, murukku will turn brown fast and stay soft inside.
• Shaping method - Because of the sago, the dough will not come perfectly in circles. So i just press directly into oil to make uthiri murukku, it comes more crunchy this way.
• Storage - I always cool the murukku completely before storing. I keep it in airtight tin box and it stays crisp for about 10 days easily.

Serving and Storage

Serve this Sago Murukku along with evening tea or filter coffee as a light crunchy snack. It is also a nice addition to your festive snacks box to share with friends and family. Once cooled completely, transfer to clean airtight container or steel box. If kept away from moisture, it stays fresh and crispy up to 10-12 days easily.

FAQS

1.Can I skip curd and use only water?

Yes, but curd helps to soften the sago and gives slight flavor. Only water may make the murukku little hard in texture.

2.My sago is popping while frying, what to do?

That happens when sago is not soaked enough. Soak it for more hours till it turns soft when pressed.

3.Can I make in air fryer?

No, it will not give same texture as deep frying, it gives best crisp and taste for this murukku.

4.Can I use ghee?

You can use ghee also, but butter gives a lighter and flakier result with nice golden color.

5.Why my murukku is breaking while pressing?

It means the dough is too dry. Sprinkle little water, knead again till soft and then press gently.

If you have any more questions about this Sago Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sago Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sago Murukku | Javvarisi Murukku

Sago Murukku is a tasty, savoury snack made by frying a dough of powdered sago passed through murukku press. Sago Murukku is an alternate murukku to try for Diwali & other festivals. Sago Murukku translated as Javvarisi Murukku is a healthy snack compared to the packed foods.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, Festival, fry, fry recipes, sago recipes, savoury recipes, snack recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 Murukku

Calories 87kcal

Author Sharmilee J

Ingredients

• 1 cup rice flour
• ⅓ cup sago
• ¼ cup curd
• ¾ tablespoon butter
• ½ teaspoon red chilli powder
• ½ teaspoon cumin seeds
• a tiny pinch hing
• salt to taste
• oil to deep fry

Instructions

• Measure and soak sago in curd at least for 6 hrs. I soaked it overnight. Morning when you see the sago pearls will be soft.
• Now in a mixing bowl - add rice flour, red chilli powder, sago, jeera, butter, hing.
• Mix it well with your hands, then add water little by little. Gather together to form a non sticky dough.
• Shape it into a log and keep it ready.
• Fix your thenkuzhal murukku mould and fill the murukku press with the dough.
• Now, in parallel heat oil. When oil is hot, drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature. Squeeze in a spreaded manner, do not crowd.
• Fry till golden and until shh sound ceases. It will stick together just break it while frying. You can break it after frying.
• Drain in tissue paper. Once it cools down, break it and set aside.
• Serve Sago Murukku with tea!

Notes

• Do not overcook, it should golden.
• As sago is more in this recipe, I recommend to make it as uthiri murukku as I don't think we can make circles with this recipe.
• Soaking for more hours is required else sago may pop out so be at a safer distance while frying.
• When you squeeze the dough will stick to each other, when it becomes crispy try to break with the ladle else after frying you can break it.
• Regulate flame and cook, do not cook in high flame.
• I used my thenkuzhal press to get this shape.
• If you are making in larger quantity keep the dough closed to avoid from drying.
  If the dough is too dry sprinkle little water.

Nutrition

Serving: 25g | Calories: 87kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 63IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.1mg

The post Sago Murukku | Javvarisi Murukku appeared first on Sharmis Passions.

Arisi Murukku is a crispy and light South Indian snack made using rice and few spices. It is little different from regular murukku as it is made using soaked and ground rice batter instead of ready made rice flour. The texture comes out light, crunchy with mild spice flavor that makes it perfect to have with evening tea or coffee.

This murukku is a very good choice when you do not have rice flour at home but still want to make something crunchy and tasty. Because it is made with ground rice batter, it tastes more fresh and has nice homemade feel. Arisi Murukku can be made for any festival time or even as small evening snack when you feel like eating something savory and crisp.

About Arisi Murukku

Arisi Murukku is a traditional South Indian snack where "Arisi" means rice. This version is made using parboiled rice, also called puzhungal arisi, which is soaked and ground like idli batter then mixed with few simple ingredients to make a smooth dough. The ground rice gives special flavor and make the murukku light, crispy and tasty after frying.

The main flavor in this murukku comes from red chili, cumin and ajwain. These spices give small burst of flavor in every bite while butter add that melt in the mouth crispness. Roasted gram dal powder add mild nutty taste and also help to bind the dough well.

The process may look long but it is very simple once you start step by step. The rice is soaked, ground thick and mixed with spices, butter and flour to make smooth dough. The aroma while frying these golden murukkus fills the house and brings that festive feel.

I usually make Arisi Murukku on weekends or whenever family feels like having something crunchy with tea. It feels nice to make snack fully from scratch without using any packed flour.

Arisi Murukku Ingredients

• Parboiled Rice - I used puzhungal arisi soaked and ground into thick smooth batter. It gives soft inside and crisp outer after frying. You can use raw rice also, but texture will be little different.
• Roasted Gram Dal - I ground it to fine powder which makes dough soft and gives light nutty flavor. If not available, you can replace with besan but taste change a bit.
• Butter - I used soft butter at room temperature. It gives rich taste and nice crisp texture. You can replace half of it with oil if you want lighter version.
• Red Chillies - I added it with rice to give mild spice and light color. You can add more or less as per taste.
• Cumin Seeds - It gives nice aroma and helps for easy digestion. Can replace with carom seeds also if you like.
• Ajwain - I used small amount for flavor and mild crunch. It gives very nice smell while frying.
• Oil - I used for frying murukku till golden and crispy. Use any neutral oil, but keep flame medium for even color.

Similar Recipes

• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku
• Rava Murukku

How to make Arisi Murukku Step by Step

1.Measure 1 cup parboiled rice, rinse it well drain water, Then soak it in water till immersing level for at least 2 hours. Then grind it in wet grinder along with 2 red chilies.

2.Add very little water as possible and grind at least for 30 minutes to get a smooth thick batter like this.

3.Take fried gram dal in a mixer jar and grind it to a fine powder. Sieve it in a fine sieve.

4.Discard the coarse particles. In a wide mixing bowl - add rice batter along with butter, salt, jeera, ajwain and fried gram dal powder.

5.Mix well to form a smooth non sticky dough, mine was too dry so sprinkled little water to get a smooth dough consistency.

6.Take a portion, Grease the murukku press and use the murukku press(I used the thenkuzhal mold). Fill the dough till ¾th of the murukku press.

7. Start pressing. I usually press in 2 ladles and flip it in oil. Heat oil , check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.

8.Now carefully flip over the prepared murukkus and deep fry till golden. Fry in batches. Repeat the process until the entire dough finishes. Drain in tissue paper and store it.

Serve with tea.

Expert Tips

• Soaking - Always soak the rice for at least 2 hours and grind it to a smooth thick batter. Do not pour too much water else the dough becomes sticky and little hard to press.
• Butter Quantity - Adding more butter can make murukku break while pressing. If lines break, add little fried gram powder or rice flour and knead again.
• Oil Temperature - Oil should be hot but not smoking. Drop small dough piece, if it comes up slowly then oil is ready for frying.
• Keep Dough Covered - Always keep rest of dough covered with wet cloth while frying to prevent drying. If dough turn dry, sprinkle little water and knead again.
• Pressing Shape - I usually use thenkuzhal mould for even thin lines. You can try star or other moulds too for different pattern.

Serving and Storage

Serve Arisi Murukku with a hot cup of tea or coffee for nice evening snack. It also makes lovely gift during Diwali or small family functions. Cool down the murukku completely and the keep it in airtight container so it stay crisp and fresh. It stay good for around 10 to 12 days at room temperature.

FAQS

1.Can I use raw rice instead?

Yes you can use, but murukku will turn bit hard. Parboiled rice give more light and crispy texture.

2.Why murukku dough is too dry?

Hard douh makes the murukku dry. Just sprinkle little water and knead again till smooth.

3.The murukku is breaking while pressing, why?

That happen if butter is more or dough too soft. Add small amount of rice flour or roasted gram powder to fix it.

4.Can I store the dough and fry later?

Yes you can, just keep it covered properly so it not dry out. But better to fry fresh for nice crispness.

5.Which mold is best for this recipe?

I use thenkuzhal mould as it give thin and even lines. But you can use any mold shape you like, all come out nice and tasty.

The post Arisi Murukku appeared first on Sharmis Passions.

Sweet Sev, also known as Seeni Sev, is a light and crispy snack covered with thin sugar coating that makes it slightly crunchy and sweet in each bite. It is a simple and tasty sweet made using gram flour and rice flour, deep fried into thin golden strands and then mixed with sugar syrup. The whole process fills the kitchen with lovely aroma and gives that festive feel.

This sweet sev is mostly made during festivals and special family occasions, and it is liked by both kids and elders equally. It has that melt in mouth texture with sugar coating holding on each strand, giving nice crunch and sweetness together. The cardamom and dry ginger flavor adds small warmth which makes it more comforting and homely.

About Sweet Sev

Sweet Sev or Seeni Sev is a simple South Indian sweet that mix the crunchy taste of fried sev with sugar coating. The sev is first made by mixing gram flour and rice flour with hot oil which makes it crispy. Then it is fried golden and later tossed in sugar syrup that coat the sev evenly.

The texture of Sweet Sev is light, crispy and little sticky when just made, but turns fully crisp after cooling. It stays crunchy for many days if stored properly in airtight box. The small hint of cardamom and dry ginger powder gives nice traditional flavor that balance the sweetness.

The main step here is the sugar syrup consistency. It should reach hard ball stage, that means when you drop syrup in water, it form a hard ball without dissolving. This stage gives perfect coating to the sev. If syrup go little more thick, it make sev stick together, so this part needs bit careful watching.

Seeni Sev is my favorite. I love all sweet recipes especially when sweet murukku. Kovilpatti and Sattur are famous for this cheeni sev / seeni sev apart from kadala mittai. I don't really remember when I tasted seeni sev first but I loved it like anything that I finished half of it myself.

I usually make Sweet Sev on weekends or when guests visit home. It is one of those sweets that stay well for long time and go perfect with evening tea or coffee. It also looks very pretty when packed for gifting during festive time.

Sweet Sev Ingredients

• Besan Flour - I used gram flour as main base for sev. It gives nice golden color and crispy texture when fried. Always use fresh flour for better taste.
• Rice Flour - I added little rice flour to make sev more light and crunchy. You can use idiyappam flour also if you like same result.
• Hot Oil - I used few spoons of hot oil while mixing the dough. It gives that perfect crispness and helps sev absorb less oil while frying.
• Oil - I used refined oil for frying. Keep oil in medium heat to get even color and crisp texture. Too hot oil will brown sev fast but keep inside soft.
• Sugar - I used white sugar for syrup as it gives best coating. You can also use light brown sugar but color will come little darker.
• Cardamom Powder - It adds a nice smell and mild sweet flavor to the syrup. It add that perfect traditional touch to the sev.
• Dry Ginger Powder - Small pinch adds warmth and helps to balance sweetness. You can skip it if not available but it really gives nice taste.

Why This Recipe Works

• The sev stays crisp and light even after mixing with sugar syrup.
• The sugar syrup coating form thin crystal layer that shine and give small crunch.
• The combination of besan and rice flour gives perfect balance.
• It can be made easily at home with basic ingredients from kitchen.
• It store well for long time and perfect to make during festivals or holidays.

Similar Recipes

• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku
• Rava Murukku

How to make Sweet Sev Step by Step

1.In a mixing bowl - measure and add besan flour, rice flour along with required salt. Add hot oil to it.

2.Mix it well with your hands, then add water little by little

3.Gather together to form a non sticky dough like this. Shape it into a log and keep it ready. Fix your thenkuzhal murukku mold.

4.Now fill the murukku press with the dough, in parallel heat oil. When oil is hot, drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature. Squeeze in circular motion, do not crowd, just 2 layers is enough.

5.Fry till golden and until shh sound ceases. Drain in tissue paper. Once it cools down, break it and set aside.

6.Take sugar in a pan,add water to it. Heat it up.

7.Add cardamom and dry grinder powder, keep cooking. Sugar will first dissolve then start to thicken up.

8.Keep a small plate of water and keep checking. When you add few drops to the plate first the syrup will get dissolved after sometime it will stand still in water without dissolving and try to gather and form a hard ball, this is the right consistency we want.

9.Switch off. Now add the broken sev and toss it well.

10.Toss it for a minute and leave it un disturbed, in few minutes sugar will be coated so beautifully. Cool down then store in airtight container.

Store in a dry jar.

Expert Tips

• Syrup Consistency - Always check syrup by dropping small bit in water. When it form hard ball and not dissolve, off the flame immediately. That gives perfect coating on sev.
• Dough Texture - Make dough soft and smooth, not tight. If it is too stiff, sev will break when pressing. Add water little by little till right texture.
• Oil Temperature - Keep oil medium hot always. Too hot oil will brown sev quick but make inside soft, too low heat will make it oily.
• Breaking the Sev - After frying, let sev cool fully before breaking to small pieces. This keep it crisp and clean.
• Mixing with Syrup - Once syrup reaches right stage, quickly add sev and toss nicely so it coat well. Do not stir too much later, just leave to set.

Serving and Storage

Serve Sweet Sev as light snack with evening tea or coffee, or enjoy anytime when craving sweet. It is also a nice sweet to gift during Diwali or festive days. Once sev cool completely, store in airtight box and keep in room temperature. It stays fresh and crispy for about one week or even more if handled properly.

FAQS

1.Can I use store bought sev for this recipe?

Yes you can, but homemade sev taste much better and has nice crisp texture that holds sugar perfectly.

2.Why my sev is not crispy?

Maybe oil was not hot enough or dough was tight. Always fry in medium hot oil to get right crispness.

3.How to fix sev that became too hard?

That happens when syrup becomes thick. Add one spoon water, heat again slightly and toss sev once more to make it soft again.

4.Can I use brown sugar?

Yes, you can use, but color will turn darker and taste will be more caramel like. Still it taste good.

5.How long does Sweet Sev stay fresh?

It stays good for around one week in airtight container. Keep it away from moisture else it may turn sticky.

If you have any more questions about this Sweet Sev Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sweet Sev Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sweet Sev Recipe | Seeni Sev Recipe

Sweet Sev, also known as Seeni Sev, is a light and crispy snack covered with thin sugar coating that makes it slightly crunchy and sweet in each bite. It is a simple and tasty sweet made using gram flour and rice flour, deep fried into thin golden strands and then mixed with sugar syrup. The whole process fills the kitchen with lovely aroma and gives that festive feel.

Course Snack

Cuisine Indian

Keyword cardamom powder recipe, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali snacks, diwali snacks recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, rice flour recipes, sev, sweet recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 cups

Calories 469kcal

Author Sharmilee J

Ingredients

• ½ cup besan flour
• ⅛ cup rice flour / idiyappam flour
• 2 tablespoon hot oil
• oil to deep fry
• salt to taste

To make sugar syrup

• ½ cup sugar
• ¼ cup water
• ⅛ teaspoon cardamom powder
• 1 pinch dry ginger powder

Instructions

Making Sev:

• In a mixing bowl - measure and add besan flour, rice flour along with required salt. Add hot oil to it.
• Mix it well with your hands, then add water little by little.
• Gather together to form a non sticky dough. Shape it into a log and keep it ready.
• Fix your thenkuzhal murukku mold and fill the murukku press with the dough.
• In parallel heat oil. When oil is hot, drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature.
• Squeeze the press in circular motion, do not crowd, just 2 layers is enough.
• Fry till golden and until shh sound ceases. Drain in tissue paper. Once it cools down, break it and set aside.

Making Sugar Syrup:

• Take sugar in a pan, add water to it. Heat it up.
• Add cardamom and dry grinder powder, keep cooking. Sugar will first dissolve then start to thicken up.
• Keep a small plate of water and keep checking. When you add few drops to the plate first the syrup will get dissolved after sometime it will stand still in water without dissolving and try to gather and form a ball, it will form a little loose ball, this is the right consistency we want.Switch off.

Making Sweet Sev:

• Now add the broken sev and toss it well.
• Toss it for a minute and leave it undisturbed, in few mins sugar will be coated so beautifully. Cool down then store in airtight container.
• Offer Seeni Sev to God and enjoy!

Notes

• Syrup Consistency - Always check syrup by dropping small bit in water. When it form hard ball and not dissolve, off the flame immediately. That gives perfect coating on sev.
• Dough Texture - Make dough soft and smooth, not tight. If it is too stiff, sev will break when pressing. Add water little by little till right texture.
• Oil Temperature - Keep oil medium hot always. Too hot oil will brown sev quick but make inside soft, too low heat will make it oily.
• Breaking the Sev - After frying, let sev cool fully before breaking to small pieces. This keep it crisp and clean.
• Mixing with Syrup - Once syrup reaches right stage, quickly add sev and toss nicely so it coat well. Do not stir too much later, just leave to set.

Nutrition

Serving: 125g | Calories: 469kcal | Carbohydrates: 75g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 21mg | Potassium: 264mg | Fiber: 4g | Sugar: 53g | Vitamin A: 12IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 2mg

The post Sweet Sev | Seeni Sev appeared first on Sharmis Passions.

Pepper Thattai is a crispy, spicy snack made during festivals or for evening tea. These are thin rice flour discs which are flavored with pepper and fried till golden and crunchy. They are also called Milagu Thattai and they are simple to make but very satisfying. The pepper gives warm little kick and butter adds richness, it just melts in mouth.

These thattais are crisp outside and little nutty inside. The aroma of pepper, hing and curry leaves while frying makes kitchen smell so nice. They can be eaten right after frying or stored for later. They taste much better than store bought ones and are a comforting snack anytime.

About Pepper Thattai

Pepper Thattai is a South Indian snack rich in crunch and taste. The dough is soft and easy to press thin which helps to get crispy thattais when fried. The pepper gives mild spicy flavor and chana dal gives small crunchy bites here and there. Butter makes the thattai have a soft crunch and adds nice flavor too.

The mixture of rice flour, fried gram dal powder and spices gives that authentic taste that reminds of festive snacks from childhood. The smell of curry leaves and hing while frying is so lovely and fills the kitchen with nice aroma.

This recipe is easily customizable, you can adjust pepper according how spicy you want. You can try a pinch of red chili powder for extra heat. You can add some sesame seeds for extra crunch. Every family has its own small twist to this recipe, and that what makes homemade thattai special.

I usually make this few days before festivals. Pressing each thattai thin and watching it puff little while frying is satisfying. Once cooled they turn perfectly crisp and stay like that for days.

Pepper Thattai Ingredients

• Rice flour - I have used regular rice flour as the base. It makes the dough soft and gives crisp thattais after frying. You can even mix little idli rice flour if you like more texture.
• Fried gram dal - I grind them to a fine powder and added it to the dough. This adds a nutty taste and makes thattais light and crunchy.
• Pepper - I crushed whole pepper coarsely. This gives nice aroma and mild heat. You can increase or decrease as you prefer.
• Butter - I added little at room temperature. It makes the dough smooth and adds rich flavor. You can use ghee.
• Chana dal - I soaked them for few minutes before adding it. This gives small crunchy bites in every thattai. You can skip if not available but I like that texture.
• Hing - I used a small pinch for aroma. It gives that authentic South Indian flavor.
• Curry leaves - I added few along with pepper. This adds a nice aroma and flavor. You can use dry leaves too.
• Oil - I used for deep frying. It gives that perfect crisp golden texture. You can either use groundnut or sunflower oil, both work fine.

Similar Recipes

• Kara Boondi
• Ribbon Pakoda
• Omapodi
• Mullu Murukku
• Thattai

How to make Pepper Thattai Step by Step

1.Take rice flour in the mixing bowl. Grind fried gram dal (pottukadalai) in a mixer to a fine powder.

2.Add it to rice flour. Then add whole pepper and curry leaves in the mixer jar and grind it to a coarse mixture, Set aside.

3.Soak chana dal for 10 minutes. Now to the mixing bowl add chana dal and pepper mixture with salt and butter. Mix well.

4.Now add water little by little to form a smooth dough. The dough should not be too tight. Take a lemon sized ball, I used 1 tablespoon measure to get all the balls of even size.

5.Make few balls, then take a plastic sheet grease it with oil. Keep a ball, place another plastic sheet over it then press it with a flat surfaced bowl.

6.Prick with fork to avoid puffing up. Carefully remove it from the plastic sheet. Flatten as thin as possible only then you will get crisp thattais.

7.Heat oil, carefully add 2-3 thattais at a time, deep fry till golden brown. This will take time to cook at least 3 minutes for each batch so fry patiently in low medium flame. Then drain in tissue paper.

Cool down and Store in airtight container.

Expert Tips

• Press thin - I always press dough as thin as possible between greased sheets. This helps to make thattais crisp. If thick, they turn chewy.
• Prick before frying - I prick each thattai with fork so that it does not puff up while frying. This makes them cook evenly.
• Frying - I fry them in low medium flame. If flame is high, outside turns brown fast but inside stays soft.
• Dough - Make sure the dough is soft and not tight. This helps to press it easily and prevents cracks.
• Cool before storing - I always cool the thattais completely before keeping them in the jar. This keeps them crisp for long.
• Butter quantity - Do not skip butter. I have tried without once, but thattais become hard. So little butter gives perfect crispness.

Serving and Storage

Serve Pepper Thattai as tea time snack or just as crunchy bite anytime. It also goes well with sweets during festivals. Store them in airtight container. It stays fresh and crisp for 2 to 3 weeks. I usually make small batch so I can enjoy.

FAQS

1.Can I skip curry leaves?

Yes you can skip, but I feel it adds very nice aroma and taste, so I always add.

2.Can I use regular dal instead of fried gram dal?

You can, but roasted fried gram dal gives better taste and lightness.

3.Can I make dough ahead?

Yes, you can prepare dough few hours earlier and keep in fridge covered.

4.Can I bake this recipe?

Frying gives best crisp texture. You can either bake or fry, bith can work but the flavor will be slightly different.

5.How thin should I press them?

I press them very thin, almost like papad thickness. The thinner you press, the crispier they turn out.

If you have any more questions about this Pepper Thattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pepper Thattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pepper Thattai Recipe (Milagu Thattai Recipe)

Pepper Thattai is a crispy, spicy snack made during festivals or for evening tea. These are thin rice flour discs which are flavored with pepper and fried till golden and crunchy. They are also called Milagu Thattai and they are simple to make but very satisfying. The pepper gives warm little kick and butter adds richness, it just melts in mouth.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, fry, fry recipes, rice flour recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 15 Thattai

Calories 48kcal

Author Sharmilee J

Ingredients

• 1 cup rice flour
• 2 tablespoon fried gram dal
• 1 teaspoon pepper
• ¾ teaspoon butter at room temperature
• 1 teaspoon chana dal
• 1 tiny pinch hing
• few curry leaves
• salt to taste
• oil to deep fry

Instructions

• Take rice flour in the mixing bowl.
• Grind fried gram dal in a mixer to a fine powder. Add it to rice flour.
• Then add whole pepper and curry leaves in the mixer jar and grind it to a coarse mixture, set aside.
• Soak chana dal for 10mins.
• Now to the mixing bowl add chana dal and pepper mixture with salt and butter. Mix well.
• Now add water little by little to form a smooth dough. The dough should not be too tight.
• Take a lemon sized ball, I used 1 tablespoon measure to get all the balls of even size.
• Make few balls, then take a plasic sheet grease it with oil. Keep a ball, place another plastic sheet over it then press it with a flat surfaced bowl.
• Prick with fork to avoid puffing up. Carefully remove it from the plastic sheet. Flatten as thin as possible only then you will get crisp thattais.
• Heat oil, carefully add 2-3 thattais at a time, deep fry till golden brown. This will take time to cook at least 3mins for each batch so fry patiently in low medium flame.
• Then drain in tissue paper.
• Cool down and store Pepper Thattai in an airtight container.

Notes

• Press thin - I always press dough as thin as possible between greased sheets. This helps to make thattais crisp. If thick, they turn chewy.
• Prick before frying - I prick each thattai with fork so that it does not puff up while frying. This makes them cook evenly.
• Frying - I fry them in low medium flame. If flame is high, outside turns brown fast but inside stays soft.
• Dough - Make sure the dough is soft and not tight. This helps to press it easily and prevents cracks.
• Cool before storing - I always cool the thattais completely before keeping them in the jar. This keeps them crisp for long.
• Butter quantity - Do not skip butter. I have tried without once, but thattais become hard. So little butter gives perfect crispness.

Nutrition

Serving: 25g | Calories: 48kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 23mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg

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Mixture is a crunchy and flavorful snack that I always love making at home. It has that perfect mix of kara boondi, omapodi, peanuts, poha and few nuts all tossed together in a spice mix. Each bite gives that mix of spice, crunch and flavor which makes it really hard to stop eating. Mixture also known as Madras Mixture is the most commonly relished snack for tea time and made at home for Diwali and special occasions.

This is such a simple snack that can be made easily when you have few fried items ready in hand. You can make it in small batches because it stays fresher and crisper that way. What I like most about this snack is, you can always change the ingredients as you like and make it in your own way. It is one of those snacks that always stays special in every home.

About Mixture Recipe

Mixture is a crunchy and tasty snack made by mixing few fried items like kara boondi, omapodi, fried gram dal and peanuts. Chivda as known in North India is called Mixture or Madras Mixture in South India. The flavor comes out so balanced and nice, not too spicy or strong. It is that kind of snack you can enjoy anytime, with tea or just like that.

Mixture is one of the popular South Indian snacks we can make easily at home. If you have omapodi and kara boondi ready then frying all others are just so easy. I usually make these a day before and fry all other ingredients and mix it.

There are many versions of this mixture depending on region and taste. Some people like to make it spicy with lot of nuts and boondi, while few prefer mild and light version with more omapodi. No matter how it is made, mixture always gives that crispy joy in every handful and it never fails to bring that happy munching mood.

Mixture Video

The texture is the best part of this mixture, crisp boondi, airy poha, crunchy peanuts and that nice aroma from fried curry leaves. You get little bit of everything in each spoon. This recipe is light to eat but still gives that filling feel after few bites.

It is one of those snacks you can just keep munching anytime in the day and still not feel too heavy. I usually make omapodi and boondi one day before to save time. Next day I fry the rest of items and mix all together.

You can even add fried garlic for extra flavor, add raisins for that sweet crunch, add little sugar for balance in taste.

South Indian Mixture Ingredients

• Kara boondi - I have used homemade kara boondi. It adds nice spice flavor and gives crisp texture. You can even use readymade if short of time.
• Omapodi - I used slightly thick omapodi for this as while mixing it will not break easily.
• Poha - Use thick poha, it puffs up well when fried and adds light texture to the mixture. You can skip if not available.
• Fried gram dal - It adds crunchy bite and nutty flavor. You can use chana dal too.
• Cashewnuts - I fried till light golden. It gives nice taste and a bit of sweetness.
• Peanuts - I fried raw peanuts till golden brown and added.
• Curry leaves - I fried them and added at the final stage after all the ingredients are mixed, it gives lovely aroma and adds flavor to mixture.
• Red chili powder - I used for both color and spice. You can use pepper if you like that flavor .
• Hing - I have added a small pinch, it gives good aroma and helps in digestion.

Why This Recipe Works

• It is very simple to make when you have all fried items ready beforehand.
• You can change or add ingredients as per your liking.
• The mix of crunchy, spicy and nutty taste makes it so addictive.
• It stays crisp for many days when stored properly in airtight jar.
• This mixture is light to eat and goes well with tea or even plain coffee.

Similar Recipes

• Kara Boondi
• Ribbon Pakoda
• Omapodi
• Mullu Murukku
• Thattai

How to make Mixture Step by Step

1.Make omapodi and keep it ready. You can check the recipe in ingredients list. You can use slightly big holed press for making mixture so that it does not break easily while mixing.

2.Break it slightly and set aside.

3.Break it rough as anyways we are going to mix and it will break by itself. We need 2 cups omapodi.

4.Prepare kara boondi. You can check the recipe in ingredients list.

5.Strain and keep in a bowl. We need 2 cups kara boondi.

6.Heat oil in a kadai. Place a strainer inside, add 1 cup poha, add in batches and fry. Mix it well for even frying. Transfer and set aside.

6.Again place the strainer inside oil and add ½ cup raw peanuts and fry until crisp and golden brown. Strain, transfer and set aside.

7.Add ½ cup roasted gram dal and fry until golden. Strain, transfer and set aside.

8.Next add ½ cup cashews and fry until golden. Strain, transfer and set aside.

9.Add a handful of curry leaves and fry until it splutters. Strain, transfer and set aside.

10.To a big mixing bowl add 2 cups omapodi, 2 cups kara boondi, 1 cup fried poha, ½ cup peanuts, ½ cup cashews, ½ cup roasted gram dal along with 1 and ½ teaspoon red chili powder, ½ teaspoon hing, salt to taste.

11.Mix it well.

12.Add fried curry leaves.

12.Give a quick mix.

Mixture is ready.

Expert Tips

• Ratio - There is no particular ratio of ingredients for making mixture. Omapodi and kara boondi should be slightly more than all other ingredients. Other ingredients you cna plus and minus according to your preference.
• Frying poha - I always use thick poha and fry in small batches only. If we add more, it gets brown very fast and loses that light crispness. I keep the oil medium hot, so poha becomes puffed and not oily.
• Nuts and dal - I fry peanuts first, then gram dal and cashews one by one. This way all fry evenly and not burn. Each one takes different time so better to fry separately.
• Mixing part - I spread all fried items on a large mixing bowl. Then I add salt, red chili powder and hing. I usually mix with a ladle or hands, gently tossing everything. This way masala spreads evenly and not break the poha or omapodi.
• Spice - I have added just red chili powder, you can even add little pepper powder if you like the flavor. You can increase red chili powder to 2 teaspoon if you like your mixture to be more spicy.
• Flavor - You can use pepper powder instead of chili powder if you like mild taste or crush 2-3 garlic cloves and fry them till golden, then add to mixture
• Avoid moisture - If you are mixing later, make sure all fried items are fully cool. Even small moisture can make mixture soggy. I always keep everything ready and mix only when all are at room temperature.

Serving and Storage

Serve South Indian Mixture with a cup of hot tea or coffee. It makes a lovely crunchy evening snack or something to munch while watching TV. Store the mixture in airtight jar once fully cool. It stays crisp easily for about 2 weeks.

FAQS

1.Can I skip boondi?

Yes, you can skip boondi and add more omapodi or poha instead.

2.Can I add garlic flavor in mixture?

Yes, fry few crushed garlic in oil and add it. It gives good aroma and extra flavor.

3.Can I make this less spicy?

Yes you can, just reduce chili powder or use pepper powder instead.

4.How long can I store this mixture?

It stays fresh and crisp for around 2 weeks if you keep it in airtight box. I usually store in steel container, it keeps the crunch better.

5.Can I add cornflakes or other nuts?

Yes of course, you can add fried cornflakes, almonds or even small pieces of murukku. It gives more crunch and makes the mixture even more tasty.

If you have any more questions about this Mixture Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Mixture Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mixture Recipe | Madras Mixture Recipe

Mixture is a crunchy and flavorful snack that I always love making at home. It has that perfect mix of kara boondi, omapodi, peanuts, poha and few nuts all tossed together in a spice mix. Each bite gives that mix of spice, crunch and flavor which makes it really hard to stop eating. Mixture also known as Madras Mixture is the most commonly relished snack for tea time and made at home for Diwali and special occasions.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali food, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, savoury recipes, snack recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 2

Calories 489kcal

Author Sharmilee J

Ingredients

• 2 cups kara boondi
• 2 cups omapodi
• ½ cup poha
• ½ cup fried gram dal
• ½ cup cashew nuts
• ½ cup peanuts
• 1 handful curry leaves
• 1 and ½ teaspoon red chilli powder
• ½ teaspoon hing
• salt to taste

Instructions

• Make omapodi and keep it ready. You can check the recipe in ingredients list. You can use slightly big holed press for making mixture so that it does not break easily while mixing.
• Break it slightly and set aside.
• Break it rough as anyways we are going to mix and it will break by itself. We need 2 cups omapodi.
• Prepare kara boondi. You can check the recipe in ingredients list.
• Strain and keep in a bowl. We need 2 cups kara boondi.
• Heat oil in a kadai. Place a strainer inside, add 1 cup poha, add in batches and fry. Mix it well for even frying. Transfer and set aside.
• Again place the strainer inside oil and add ½ cup raw peanuts and fry until crisp and golden brown. Strain, transfer and set aside.
• Add ½ cup roasted gram dal and fry until golden. Strain, transfer and set aside.
• Next add ½ cup cashews and fry until golden. Strain, transfer and set aside.
• Add a handful of curry leaves and fry until it splutters. Strain, transfer and set aside.
• To a big mixing bowl add 2 cups omapodi, 2 cups kara boondi, 1 cup fried poha, ½ cup peanuts, ½ cup cashews, ½ cup roasted gram dal along with 1 and ½ teaspoon red chili powder, ½ teaspoon hing, salt to taste.
• Mix it well.
• Add fried curry leaves.
• Give a quick mix.
• Mixture is ready.

Video

Notes

• Ratio - There is no particular ratio of ingredients for making mixture. Omapodi and kara boondi should be slightly more than all other ingredients. Other ingredients you cna plus and minus according to your preference.
• Frying poha - I always use thick poha and fry in small batches only. If we add more, it gets brown very fast and loses that light crispness. I keep the oil medium hot, so poha becomes puffed and not oily.
• Nuts and dal - I fry peanuts first, then gram dal and cashews one by one. This way all fry evenly and not burn. Each one takes different time so better to fry separately.
• Mixing part - I spread all fried items on a large mixing bowl. Then I add salt, red chili powder and hing. I usually mix with a ladle or hands, gently tossing everything. This way masala spreads evenly and not break the poha or omapodi.
• Spice - I have added just red chili powder, you can even add little pepper powder if you like the flavor. You can increase red chili powder to 2 teaspoon if you like your mixture to be more spicy.
• Flavor - You can use pepper powder instead of chili powder if you like mild taste or crush 2-3 garlic cloves and fry them till golden, then add to mixture
• Avoid moisture - If you are mixing later, make sure all fried items are fully cool. Even small moisture can make mixture soggy. I always keep everything ready and mix only when all are at room temperature.

Nutrition

Serving: 100g | Calories: 489kcal | Carbohydrates: 71g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 266mg | Potassium: 880mg | Fiber: 15g | Sugar: 8g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 7mg

The post Mixture Recipe | Madras Mixture appeared first on Sharmis Passions.