Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English.
2 cups plain flour (maida)
2. Add just enough water to the flour mixture and knead into a hard dough.
* Semolina (suji) - 1/3 cup
Above recipe asks only for Maida, but this one (for the same dish) asks for Semolina as well.
If your dough has little cracks on it on the sides when you roll out balls from it or doesn't easily sink in when you press it with your finger as bread dough does, its hard dough. Normally, the folds on a hard dough don't easily mix in. This image shows how a hard dough looks like.
Namkeen Mathri usually tastes like the cover for samosa with added salts and spices. Using wheat is also okay. But definitely tastes better with Maida instead of wheat.
Mathris are usually rolled on semolina before they are fried to give them little extra crunch and grainy texture.
' on cooking shows) unless otherwise qualified (eg, 'plain, strong flour') in which case it just means 'not self-rising'. Note that AP flour in the US South (eg, White Lily brand) tends to be softer than northern and national brands of AP flour (eg, King Arthur, Gold Mill, Pillsbury). soft flour (UK) is lower gluten than AP flour, such as pastry flour (US) or cake flour (US) strong flour (UK) aka. hard...) are biscuits (UK, AU, NZ). Biscuits (US, CA) are similar to a scone (UK, AU), and usually neither sweet nor savory. Note: bisquit (Germany, no plural) is sponge cake (US). Graham Crackers (US) are roughly
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