MASALA MATHRI: SPICED FRIED COOKIES

Each year, during the week before Diwali, my kitchen automatically gets converted into a mini snack shop – producing quantities of savories large enough to feed my entire neighborhood.

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp fennel seeds
  • 1 tbsp kasuri methi
  • 1/2 tsp red chilli powder
  • 1/4 tsp salt
  • 1/3 cup light cooking oil
  • water as needed
  • oil for deep frying

Instructions

  • Mix flour, spices, salt and a 1/4 cup of oil with enough water to make a smooth firm dough. Let it rest for at least 20 minutes.
  • Heat enough oil in a deep wok or pan for deep frying.
  • Divide the dough into fist-sized balls, and each ball of dough, roll it out into a circle of about 0.5 cm thickness and prick all over with a fork to prevent the cookies from puffing up while frying.
  • Using a cookie cutter, cut the rolled out dough into circles about 5cms in diameter.
  • Fry the cut out cookies in hot oil till they turn golden brown and crisp on both sides. Remove on a paper towel to drain excess oil, allow to cool, and enjoy!

Notes

These cookies can be stored in an air-tight container for about 2-3 weeks. That is if you can resist them that long!

Masala Mathri: Spiced Fried Cookies - Hooked on Heat