Stepwise pictorial recipe of Karela Mathi.
We all know about the famous vegetable Karela and also well aware about what Mathi is. So that way Karela and Mathi are not surprising things for us. But what is little thought provoking, for the people never introduced with this recipe, the combination of these two words together.
Initially when we presented these Mathis to some guests, they inquired about its name. On being told its name & when they tasted, they said, ‘ but it doesn’t have a taste of Karela in it and also they are not even a bit greenish’ ?
Then they were made clear that these Mathis are named as Karela Mathis only because they carry a shape resembling to Karela and otherwise the vegetable Karela has nothing to do with it.
It’s a tea time savory snack having a crunch at its peak. Although looking quite complex from their appearance, but practically these are more than easy to make. This is not possible to prepare every time something while having a cup of tea, so the best part of these Karela Mathi is that you can make them in bulk and enjoy with a hot cup of tea whenever you like.
Whole wheat flour – 2 Cup
All purpose flour – 2 Cup
Carom seeds – 2 tsp
Cumin seeds – 2 tsp
Baking soda – 1/2 tsp
Red chilly powder or flakes – 1/4 tsp (optional)
Oil – 6 tbsp
Water as needed
salt as per taste
oil for frying
1. Sieve the whole wheat flour, all purpose flour, baking soda and salt together.
2. Add the cumin seeds, carom seeds, red chilly powder (if using) and 6 tbsp oil in the flour mixture.
3. Firstly rub the flour mixture with oil with your fingertips and bring it to a breadcrumbs consistency.
4. Once it is done, knead a firm dough with water and cover it with a cheese cloth and set aside for 10 – 15 minutes.
5. In the meantime, heat oil in a pan.
6. Now take a lemon size ball out of the dough & start rolling it on a flour dusted shelf to the size of a puri (about 4 inches in diameter).
7. Make slits with a pizza cutter or knife in the middle portion (atleast 1/2 inches distance between the two) leaving out the ends. (look at the picture for better understanding).
8. Apply water on the edges with the help of your finger tip and roll it sealing the edges lightly.
9. Deep fry them in hot oil till they turn crispy and golden brown.
Once done, bring them out on the paper napkin to remove excess oil.
Enjoy Karela Mathi with a cup of tea and store** the rest.
* You can increase or decrease the quantity of ingredients as per your need and usage.
Also you can add Kasuri Methi in the dough for enhancing the flavours.
** If you are making Karela Mathi in bulk and want some to preserve for later use, then place them in an air tight container when they cool down completely and enjoy with a cup of tea whenever you like.
Chat is also made with Karela Mathi by pouring curd and other species on it. In such case, avoid adding Kasuri Methi, if planning to add.
Feel Free To Ask Any Queries…
Also look at the other recipes using the same dough:
PAYAL BALI SHARMA
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