Punjabi Style Matri Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour (maida)</li><li class="ingredients-single-item">50g semolina (suji/rava)</li><li class="ingredients-single-item">80g ghee, at room temperature</li><li class="ingredients-single-item">1 tsp carom seeds (ajwain)</li><li class="ingredients-single-item">1 tsp black pepper, freshly ground</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">120-150ml water (approximately)</li><li class="ingredients-single-item">Oil for deep frying (or baking option)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin (belan)</li><li class="equipment-single-item">Sharp knife or matri cutter</li><li class="equipment-single-item">Deep frying pan or kadai</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Baking sheets (if baking)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the all-purpose flour, semolina, salt, and baking soda. Whisk together until well incorporated. The semolina adds a wonderful texture contrast to the final matri, creating small pockets of crunchiness throughout the crackers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the room temperature ghee to the dry ingredients. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This method, called "moyan" in Punjabi cooking, is crucial for creating layers in your matri. When you can hold a small portion of the mixture in your fist and it holds its shape, you've added enough ghee.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the carom seeds and freshly ground black pepper to the mixture and mix well. Carom seeds not only add wonderful flavor but also aid in digestion, making these matri the perfect accompaniment to rich meals.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add water, a little at a time, kneading gently to form a firm dough - neither too soft nor too hard. The dough should be slightly firmer than chapati dough but not dry. Cover with a damp cloth and let it rest for 20-30 minutes. This resting period allows the gluten to relax, making the dough easier to roll and resulting in flakier matri.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After resting, divide the dough into 4-5 equal portions. Take one portion and keep the rest covered. Roll the dough into a circle about 3mm thick. Using a pastry brush, lightly brush the surface with a tiny amount of ghee.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold the circle in half, brush again with ghee, then fold once more to form a quarter circle. This folding technique creates the characteristic flaky layers in traditional matri. Roll this folded dough again to about 3-4mm thickness, maintaining an even pressure as you roll.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife or matri cutter, cut the rolled dough into diamond shapes approximately 3-4cm in size. Prick each diamond several times with a fork to prevent them from puffing up too much during cooking and to ensure even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat oil in a deep pan to 160-170°C. Test the temperature by dropping a small piece of dough - it should rise to the surface gradually, not immediately. Too hot oil will brown the outside before cooking the inside properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully slide a few matri into the hot oil, being careful not to overcrowd the pan. Fry on medium heat, turning occasionally until they turn golden brown and crisp on both sides - about 6-8 minutes. The slow frying ensures the matri cook evenly throughout, resulting in that perfect crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove with a slotted spoon and drain on paper towels to absorb excess oil. For a healthier option, you can bake these at 180°C for about 20-25 minutes, turning halfway, until golden brown and crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the matri to cool completely before storing in an airtight container. They'll keep well for up to 3-4 weeks, making them an excellent make-ahead snack. Their flavor actually improves after a day or two as the spices develop fully.</li></ol>