Mathri and Matri and Yaadon ki Baarat(the tales of our past)

Yaadon ki Baarat...

I remember,and if you are north Indian,you will remember, containers full of fresh Mathri and Matri. If you are south Indian,you'll have memories of the murruku .If you know not what this word means, check here.

Once upon a time, not so long ago, home made snacks meant cakes and the usual fried stuff.

The fried stuff,which was made by the virtual tonnes(to young eyes ,that small amount did resemble tonnes). I remember...I remember...my parents were stationed in far off places Kochi, Dabolim-Goa also Mumbai....little imps we were....used to munch fist fulls of them at a time.

Black and White pics to remind us of an era gone by.

Suddenly it was not fashionable to make all this at home.

That was about the time Maggi Noodles invaded our lives.

This was also an attempt to introduce Sanskriti to Matri(the ones that look like peas, and are thus called Matri-Matar means Peas in Hindi).

Hello,I am not talking of the sixties,just the nineteen eighties.

I have this thing about age, I may love the melancholy ,but I also love Michael Jackson.

                                 

The same dough works the magic in mathri,whether it is made with with peppercorns or with Kasuri Methi...or dried fenugreek.

FYI -fenugreek has Greek antecedents,the bitterness was welcomed by us Indians. The Greeks lost out on the flavors and the medicinal benefits of this wonderful plant. It really is a powerhouse of goodness. Try it, it suddenly bursts in your mouth. Even the most tepid of foods will exude warmth...of fenugreek. Just a pinch is enough.

The same goes for ajwain,carrom seeds for the uninitiated.

Flavor,aromas and the benefits of no gas.

Ask those who live on Pepto Bismol or Eno, wherever you live,you'll have a brand dedicated to the burps!

These fried snacks may give you gas, they also have ways to bring them out.

As long as they don't have trans fats!

The easiest possible thing to do,ready in an instant...and can also be used for chaat paapri.

Since these are a little high in calories we made just enough for one sitting.

You can too,keep them for munching while you watch a movie,or make some memories for your children.

for the

Mathri and Matri and Yaadon ki Baarat(the tales of our past)...

you need 

1 1/2 cups plain flour

1 tsp salt

1 tsp ajwain-carrom seeds

1 tsp peppercorns(optional)

1 tsp crushed  kasuri methi-dried fenugreek leaves

1/4 cup refined oil or desi ghee/clarified butter (I used Canola oil)

1 pinch bicarbonate of soda

oil to deep fry

Start with the flour ,salt and  bicarbonate of soda. Sift it into a bowl. to this add the ajwain-carrom seeds and kasuri methi-dried fenugreek leaves.

Add in the 1/4 cup refined oil or desi ghee/clarified butter. Desi ghee/clarified butter makes the mathri taste awesome,but we were thinking convenience....I had already poured oil in the wok,ready to fry. 

We go the shortcrust pastry way here.Mix it in to resemble bread crumbs,you may add a little more oil if you think that the breadcrumbs are a little dry.

Use cold water to knead it to a hard dough. Totally not like a bread dough, it must make you work out a bit. If the dough is soft,your mathi will be soggy,wont crisp up. If you are going into all this effort and oil,you may as well have crisp mathis.

Take a golf ball sized piece of dough and roll it out on a greased surface, to about 1/8th inch thin. Now prick it all over with a fork. Let it feel the pain, or it will bubble up in happiness in the hot oil.

With a pastry cutter,cut out thin strips ,about the size of a  pea pod.

Now,the tricky bit....don't pull them off the rolling board. Gently roll them off,just like you are coaxing a sleeping child off the bed....roll,roll and they'll be off...maybe a tangled web like thing emerges,but we are not practicing to deceive!

In the meanwhile,the wok filled with about an inch deep oil should be hot enough. Just drop one matri..it should rise to the surface in a few seconds.

Once you put them in,a handful at a time,reduce the flame to a simmer.

You'll want to keep an eye on them,or you'll end up like us...the first batch burnt to chocolate..er coloured crisps.

I made a few lots of the matri, then with madam Sanskriti perched on my hip, rolling was ruled out. So small balls...who does not like balls??

One peppercorn per Mathi and then shaped like one, you can prick these balls too,but it would not be in good taste. Flatten them a bit,the right thickness is the thickness akin to that of the peppercorn. That's why Pepper corn!

First batch....Versus the second....

These were the mathris....all crisp and warm....and yummy.

After the packaging and the first attack...

Babies don't enjoy the option of sharing,mind it. 

That was one very successful tea, and we had memories to match. So when are you going to be bringing out the albums???And the tea???

So what are you baking today???