Crispy Baked Spiced Muthris
Delight your taste buds with these crispy, spiced Muthris, a traditional Indian snack perfect for tea time or as an appetizer. Made with a delectable mix of semolina and all-purpose flour, seasoned with aromatic carom seeds and coarse black pepper, these Muthris are deep-fried to golden perfection. Whether enjoyed alone or paired with tangy Indian pickles, this recipe is sure to become a favorite in your kitchen. Simple to prepare and ideal for sharing with family and friends, enjoy every crunchy bite!
8
Servings
N/A
Calories
8
Ingredients
Ingredients
Semolina
1.5 cups (Fine semolina, dry)
All-purpose flour
2.5 cups (Sifted)
Ghee or Clarified Butter
1 cup (Melted)
Salt
2 teaspoons (To taste)
Carom Seeds
2 teaspoons (Whole)
Coarse Crushed Black Pepper
1 teaspoon (To taste)
Water
As needed (To knead the dough)
Oil
For deep frying (Vegetable oil)
Instructions
1
In a large mixing bowl, combine the semolina, all-purpose flour, melted ghee, salt, carom seeds, and crushed black pepper. Mix until the mixture resembles breadcrumbs.
2
Gradually add water, a little at a time, while kneading the dough. You want a smooth and slightly firm consistency; avoid making it too soft. A stand mixer with a dough hook can make this process easier.
3
Divide the dough into small equal portions and roll them into balls. Set these aside on a clean surface.
4
In a heavy-bottomed vessel, heat oil on a medium flame. Ensure the oil is heated properly but not to the point of smoking—as overheated oil will burn the Muthris on the outside while leaving them raw inside.
5
On a floured surface, take one ball of dough and roll it out into a rough circle approximately 3-4 mm thick and about 3 inches in diameter. Repeat this for all the dough balls.
6
Using a fork, prick each rolled out Muthri a few times to prevent them from puffing up during frying. Set them aside for frying.
7
To check the oil temperature, drop a small piece of dough into the oil. If it sizzles and rises quickly, the oil is ready.
8
Carefully add a few Muthris to the hot oil, being careful not to overcrowd the pan. Fry them gently, turning occasionally, until they achieve a pale golden brown color.
9
Once fried, use a slotted spoon to remove the Muthris from the oil, allowing excess oil to drain off. Place them on paper towels to absorb any remaining oil.
10
Allow the Muthris to cool completely before storing them in airtight containers. These crispy snacks can be stored for up to a month.
11
Enjoy the Muthris plain or with your favorite Indian pickle for a delectable tea-time treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baked Spiced Muthris?
They are a traditional Indian snack made with semolina and all-purpose flour, seasoned with carom seeds and black pepper.
What is the main ingredient for the texture?
A combination of fine semolina and all-purpose flour provides the signature crunch.
How should the dough feel?
The dough should have a smooth and slightly firm consistency; avoid making it too soft.
Can I use a stand mixer for this recipe?
Yes, a stand mixer equipped with a dough hook can make the kneading process much easier.
What spices are used in Muthris?
This recipe uses aromatic carom seeds (ajwain) and coarse crushed black pepper for seasoning.
What is the purpose of pricking the Muthris with a fork?
Pricking the rolled out dough prevents the Muthris from puffing up like bread during the frying process.
How thick should I roll the dough?
Roll the dough into circles approximately 3-4 mm thick and about 3 inches in diameter.
What kind of fat is added to the dough?
Melted ghee or clarified butter is mixed into the dry ingredients to create a breadcrumb-like texture.
How do I test if the oil is ready for frying?
Drop a small piece of dough into the oil; if it sizzles and rises quickly to the surface, the oil is ready.
Why shouldn't the oil be smoking hot?
Overheated oil will burn the outside of the Muthris while leaving the inside raw.
What is the recommended frying temperature?
Heat the oil on a medium flame to ensure even cooking throughout the snack.
How do I avoid overcrowding the pan?
Carefully add only a few Muthris at a time to the hot oil to maintain a consistent temperature.
What color should the Muthris be when finished?
They should be fried gently until they achieve a pale golden brown color.
How should I remove the Muthris from the oil?
Use a slotted spoon to lift them out, allowing excess oil to drain back into the vessel.
What should I do after frying them?
Place the fried Muthris on paper towels to absorb any remaining surface oil.
How long do they need to cool?
Allow them to cool completely at room temperature before storing them in a container.
How should Muthris be stored?
Store them in an airtight container to maintain their crispiness.
How long do Muthris stay fresh?
These crispy snacks can be stored for up to a month if kept in an airtight container.
What is a good side for Muthris?
They are traditionally served with tangy Indian pickles or enjoyed plain with tea.
Are these Muthris vegetarian?
Yes, this recipe is vegetarian as it uses flour, semolina, ghee, and vegetable oil.
How many servings does this recipe make?
This recipe is designed to yield approximately 8 servings.
What type of semolina should I use?
The recipe calls for fine, dry semolina.
Can I adjust the salt and pepper?
Yes, both the salt and the coarse crushed black pepper can be adjusted to suit your taste preferences.
Is the flour sifted?
Yes, the recipe specifies using 2.5 cups of sifted all-purpose flour.
How much water is needed for the dough?
Add water gradually, only as much as needed to reach the desired firm consistency.
Can I serve these at a party?
Absolutely, they are a perfect party snack and appetizer.
What is the role of carom seeds?
Carom seeds add a unique aromatic flavor and aid in digestion, which is traditional for fried snacks.
Can I use vegetable oil for the dough instead of ghee?
While ghee provides the best traditional flavor and texture, melted butter can be a substitute.
Why is semolina included in the dough?
Semolina adds an extra layer of crunch and grit that defines the texture of a traditional Muthri.
Is this a tea-time snack?
Yes, it is specifically described as a perfect tea-time treat.