Sourdough Masala Mathri (The Ultimate Chai-Time Adventure) 🫓
Why This Snack?
Picture this: A rainy evening, a cup of hot masala chai, and a crunchy, flaky mathri that melts in your mouth. But here’s the twist—this mathri has a secret ingredient: sourdough! It’s crispier, flakier, and has a delightful tang that makes you go, "Wait… why haven’t I always done this?"
🛠️ The Magic Ingredients:
1 cup all-purpose flour (your crispy canvas)
1/2 cup whole wheat flour (adds depth)
1/4 cup sourdough discard (the game-changer)
2 tbsp semolina (sooji) (for extra crunch)
1/4 tsp ajwain (carom seeds) (the secret to flavor-packed bites)
1/2 tsp cumin seeds (adds a warm, earthy flavor)
1/2 tsp salt (the balance maker)
1/2 tsp turmeric powder (golden magic)
1/2 tsp chili powder (a little spice never hurt anyone!)
2 tbsp ghee or oil (buttery goodness)
1/4 cup water (or as needed to form a stiff dough)
⚡️ How to Create the Crunch
1️⃣ Mix all dry ingredients in a bowl. Add sourdough discard and ghee/oil.
2️⃣ Rub the ghee into the flour until it’s crumbly like wet sand.
3️⃣ Slowly add water and knead into a stiff dough. Rest for 30 minutes.
4️⃣ Roll out small discs, keeping them thicker for extra flakiness. Prick with a fork.
5️⃣ Deep-fry in medium-hot oil until golden brown (or bake at 350°F for 15-18 minutes).
6️⃣ Enjoy with chai, pickles, or straight from the jar—because self-care.
🔥 Bonus Tips:
✔ Want it spicier? Add crushed black pepper or green chili paste.
✔ For an extra flakey texture: Fry them on low heat first, then turn up the heat at the end.
✔ Storage hack: Store in an airtight container; stays fresh for weeks!
