10 Min Me Perfect Khasta Mathri | Chai Ke Saath Sabse Testy Evening Snack
HIBA KI RASOI
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10 Min Me Perfect Khasta Mathri | Chai Ke Saath Sabse Testy Evening Snack
137 просмотров · 3 нед. назад
HIBA KI RASOI
723 подписчика
137 просмотров · 3 нед. назад
10 Min Me Perfect Khasta Mathri | Chai Ke Saath Sabse Testy Evening Snack
Crispy, flaky, and full of flavor! Learn how to make authentic Halwai Style Moong Dal Mathri at home with simple, everyday kitchen ingredients. This khasta mathri stays fresh for up to a month, making it the perfect tea-time snack or festive treat for Diwali, Holi, and Karwa Chauth.
Try this easy recipe today for perfect, melt-in-the-mouth mathri every single time! If you enjoy the video, don't forget to LIKE, SHARE & SUBSCRIBE for more delicious recipes! 🔔
⏱️ Timestamps
00:00 - Introduction & Texture Test
00:45 - Soaking & Grinding Moong Dal
01:30 - Kneading Perfect Mathri Dough (Aata Gundhna)
03:15 - Shaping & Layering the Mathri
05:00 - Deep Frying Secrets (Low Flame Technique)
06:45 - Storing Tips for Long Shelf Life
🛒 Ingredients
Moong Dal (Yellow): ½ cup (soaked for 2 hours)
Wheat Flour / All-Purpose Flour (Maida): 2 cups
Semolina (Suji): 2 tbsp (for extra crunch)
Ghee / Oil (for Moyan): 4 tbsp
Cumin Seeds (Jeera): 1 tsp
Carom Seeds (Ajwain): 1 tsp
Black Pepper (Crushed): 1 tspu
Kasoori Methi: 1 tbsp
Asafoetida (Hing): ¼ tsp
Salt: As per taste
Oil: For deep frying
💡 Pro Tips for Super Khasta Mathri
Moyan Check: Make sure the flour holds a firm shape when pressed in your palm before adding water.
Kneading: Keep the dough stiff (strict/tight), not soft like regular roti dough.
Frying: Always fry on low-medium flame so the mathri cooks evenly through all layers without turning soft later
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