How to make Sabudana Mathri -
A Rajasthani snack, Mathri is a flaky biscuit like snack which is very popular in most of North India. It is an excellent tea-time snack and also made during festivals like Diwali and Karwa chauth. Here sago adds a unique texture and taste.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Sago, Refined flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sabudana Mathri checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Khichdi, Sabudana Thalipeeth . You can also find more Snacks and Starters recipes like Bacon Wrapped Jalapeno Chicken Pakoda - SK Khazana Ayurvedic Mukhwas Chicken and Spinach Bread Pizza
Sabudana Mathri Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 5-6 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sabudana Mathri Recipe
Sago (sabudana) 1/4 cup + 1 tablespoon
Refined flour (maida) 3/4 cup
Coriander powder 2 teaspoons
Turmeric powder a pinch
Black peppercorns coarsely crushed 1/4 teaspoon
Salt to taste
Ghee melted 3 tablespoons
Oil to deep-fr for drizzling
Method
Step 1
Take sago in a mixing bowl, add refined flour, coriander powder, turmeric powder, crushed black peppercorns, salt, ghee and ¼ cup cold water, mix well and knead into stiff dough. Cover with a damp cloth and rest for 10-15 minutes.
Step 2
Heat sufficient oil in a kadai.
Step 3
Divide dough into 16 equal balls, drizzle some oil over each ball, roll out into a thick mathri and prick all over with a fork.
Step 4
Slide in a few mathris at a time into hot oil and deep-fry, on medium heat, till golden. Drain on absorbent paper and set aside to cool completely.
Step 5
Serve or store in an airtight container.
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