Fali mathri is a very popular diwali snack or travel snack or tea time snack or anytime snack. Fali mathri also known as sateri, sankh, nimki or namakpara are easy to prepare and stays for long time. My mom used to make lots of fali mathri and packed for my brother when he used to stay in hostel. These fali mathris were my favorite and i used to make chat of mathri, curd, tamarind chutney and green chutney. Chats are an all time favorite of mine. These can be made with refined flour or wheat flour or in combination. My mom also added suji to make them more crisp. You can add different spices as per your choice, we keep it limited to salt, pepper, kasuri methi, ajwain and shah zeera. This is no doubt a must try recipe.
Recipe type: Snack
Shelf life: 6 months approx.
Time: 60 min
4 cups Refined flour (maida)
1 cup Semolina (suji)
1 tsp Carom seeds (ajwain)
1 tsp Caraway seeds (shah zeera)
2 tsp Salt
1/2 tsp Black pepper
2 tsp Kasuri methi
1 cup Oil
Method: Step by step Fali Mathri recipe with photos
1. Take a paraat and add refined flour, semolina, carom seeds, caraway seeds, salt, black pepper and kasuri methi to it. Mix it well.
2. Now add oil in it and mix it gently with fingers and make a crumble, see by taking it in palm and form fist, flour should be fist forming. (If it is not forming properly then add 1tbs oil). Now knead tight dough with water. Keep kneading for 2-3 minutes. Cover it and keep aside for 15 minutes.
3. Now divide the dough into four parts, roll each into 1/2 cm thick circles, prick each with fork, cut into vertical lines first then cut diagonally to make fali shapes. Now deep fry these in hot oil in small batches. ( To deep fry, while adding fali to oil keep flame high, then reduce the flame to medium, fry till golden brown and crisp)
4. Take out the fali mathri and let them cool down completely before putting in container. You can serve it with green chutney, tamarind chutney, curd or as tea time snacks.
Please do try this recipe and comment below. You can also try pudina namakpare .
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