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SABUDANA MATHRI

Khasta and savoury, these sago mathris are the best snacks not just for diwali but for tea time too! This is a Sanjeev Kapoor exclusive recipe.

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SABUDANA MATHRI

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Main Ingredients Sago (sabudana), Ghee
Cuisine Indian
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for SABUDANA MATHRI

  • 1/4 cup Sago (sabudana) , soaked
  • 3 tablespoons Ghee
  • 3/4 cup Refined flour (maida)
  • 2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Black peppercorns , coarsely crushed
  • to taste Salt
  • 1/2 teaspoon Cumin seeds
  • to deep fry Oil

Method

  1. Heat ghee in a pan. Let it melt.
  2. Take refined flour in a large shallow bowl. Add coriander powder, turmeric powder, crushed black peppercorns, salt, soaked sago, and cumin seeds and mix well. Add the melted ghee and mix till the mixture resembles bread crumb consistency.
  3. Add ¼ cup water and knead into a stiff dough. Cover and set aside for 10-15 minutes.
  4. Take small portions of the mixture and shape each portion into a ball. Lightly press each ball and prick it all over with a fork. This is a mathri.
  5. Heat sufficient oil on low heat in a kadai. Gently slide in a few mathris and deep fry on low heat till they turn golden and crisp. Drain on an absorbent paper.
  6. Allow the mathris to cool to room temperature before storing in an air tight container. Serve as required.
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