Crunchy and crispy singhara atta mathri is a perfect snack that can be enjoyed not just during Navratri vrat or fasting periods but also as a delicious teatime snack. Making them in an
They are made with water chestnut flour (singhara atta) and potatoes as the main ingredients and can be stored in an airtight container for up to one week.
Mathri (also known as mathi) is a savory cracker or biscuit that is usually made with atta (Indian whole wheat flour). You need very basic ingredients to make these easy-to-make crackers.
Since atta or whole wheat is not consumed during Navratri, this popular snack is made with singhara atta or water chestnut flour. Traditionally, mathris are deep-fried, but I prefer to use an
Why you will love this recipe?
- Quick and Easy: Making singhara atta mathri in an
air fryeris quick and easy. Simply preheat the air fryerand cook the mathris in a few minutes.
- Suitable for fasting: This mathri recipe does not contain any grain and is suitable for fasting like Navratri.
Singhara atta flour: Chestnut flour is the main ingredient for this dish.
Potatoes: I use boiled and mashed potatoes to add body to the dough.
Ghee: Using ghee makes the mathri crunchier so I highly recommend not replacing it with oil.
Step-by-step instructions to make singhara mathri
Step 1: Combine singhara atta, potato, and salt in a bowl (image 1).
Step 2: Add ghee. Rub it well to make a crumbly mixture (images 2 and 3).
Step 3: Slowly add water and knead it to form a stiff dough. Let the dough rest for 25-30 minutes (image 4).
Step 4: Pinch out a lemon-sized dough and place it between two baking sheets. Roll into a thick disc. Prick the rolled dough using a fork (image 5).
Step 5: Use a cookie cutter or sharp bowl and cut out small circular discs (image 6).
Step 6: Place the mathris on the
When kneading the dough for mathris, add water gradually to ensure that the dough is not too soft or too hard. The dough should be firm and smooth to make the mathris crispy.
Use ghee to make the dough. Ghee adds a rich, nutty flavor to the mathris. Ghee also helps to make the mathris crispy.
Roll out the mathris evenly to ensure that they cook uniformly. Uneven thickness can lead to uneven cooking.
Make sure you don't overcrowd the
Singhara, or water chestnut, is an aquatic plant that thrives in freshwater habitats. Its nut-like fruit, with spiny greenish-brown exteriors and starchy, white flesh, is a popular ingredient in Indian cuisine during fasting periods, particularly during festivals like Navratri. Singhara atta, flour made from these water chestnuts, plays a significant role in fasting recipes.
To store singhara atta mathri, allow them to cool completely after frying, then transfer the mathri to an airtight container. Store in a cool, dry place or the refrigerator for up to two weeks, ensuring the container is sealed tightly to maintain freshness and crispness.
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Singhara Atta Mathri (Air Fryer)
- In a large bowl, combine singhara atta, mashed potato, and salt.
- Add ghee and rub it well to make a crumbly mixture.
- Slowly add cold water and knead it to form a stiff dough. Let the dough rest for 25-30 minutes.
- Pinch out a lemon-sized dough and place it between two baking sheets. Roll into a thick disc.
- Prick the rolled dough using a fork. Use a cookie cutter or sharp bowl and cut out small circular discs.
- Preheat the air fryer to 350 F (180 C) for 2 minutes.
- Place the mathris on the air fryer tray and air fry for 8-10 minutes, flipping once at the 5-minute mark.
- Let the mathris cool down completely before storing in an airtight container.