Varki Donut | Namakpare | Mathri |Layered Mathri
Varki Donut Mathri is a delicious deep fried savoury snack made from layers of dough shape into donut and fried to crispy and golden pink colour. You can make this mathri all year round but this is specially made during Diwali festival. It is also called Laccha Mathri or Nimki.
Made from all purpose flour, ghee/oil, and spices these tastes best with a cup of tea or can be had as a snack along with pickle. They are fried slowly in hot oil to give it a crispy and melt in mouth texture. Do try this layered mathri this festival season.
The best part about Mathri is that they remain good for almost a month in an airtight container. You can prepare them in bulk and store them for a long time use. The secret behind making delicious Mathrii is to make a really stiff dough and fry its stock on a very low heat ensuring the dough is cooked till inside.
Varki Donut | Namakpare | Mathri | Layered Mathri
- 2 Cups All Purpose Flour
- 3 tbsp Ghee
- 1/2 tsp Salt
- In a bowl add flour, salt and ghee. Mix well till crumbly.
- Add Water and knead it into a smooth dough.
- Cover and keep aside for 15 minutes.
- After 15 minutes knead the dough again. Divide it in 6 equal parts.
- Take one ball and roll it into a thin chappati. As thin as possible.
- Make a thin chappaties of all the balls and keep aide.
- Now take one chappati apply desi ghee on it and keep another chappati over it.
- Likewise repeat with every chappati. Cut it into lengthwise.
- Take one strip press and pull slowly . Stretch it as much as possible.
- Again apply ghee on the strip.
- Place the ghee portion upside and roll it.
- Shape it into donut.
- Heat Oil for frying.
- Deep Fry on medium flame till golden brown and crisp from both sides.
- Knead stiff dough for making the Varki Donut. If the dough becomes soft, then knead it with some more dry flour.
- Keep the oil low medium while frying the Varki donut.
Cooking with lots of love and straight from the heart.
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