Pure Punjabi Matiyan Mix Method Instructions

Welcome to your instructions for The Pure Punjabi Matiyan Mix Kit Sachet We want you to enjoy cooking with our meal sachets, and for you to enjoy the foods that we eat within our Punjabi family homes. If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you. Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish. If you enjoy this and want to get some more Matiyan Mix, then simply click on the image of them below to re-order that sachet. Matiyan Mix instructions  This mix will make approximately 28 - 32 matiyan Please note that these method instructions are for your own personal domestic use, and are subject to copyright. They may not be shared, forwarded, copied or reproduced in any format.  Any commercial use is prohibited. Matiyan are a flaky, buttery, savoury biscuit that are eaten at tea time (afternoon tea). and are served with Cha (Indian tea). When we cater events, we often serve these at the end of the meal for our clients in the form of a cheese board (they pair brilliantly with cheese). Whilst they would not traditionally be eaten this way, our clients (and their guests) have loved these served with a mixture of cheeses. Prep time: 10 minutes Refridgeration time: 20 minutes Cooking time: Approx. 15 minutes - 20 minutes  (depending on how large your wok is / how many you fry at one time)   125g butter, salted (and must be room temperature) 1/4 green birds eye chilli, finely minced 1 sachet of Pure Punjabi’s Matiyan Mix Approximately 40ml water (tap water is fine, and room temperature) Sunflower oil, for frying You will also need a cookie cutter to make these. The one we use is 8cm wide (at the widest part).

Method:

1. Pour the entire contents of the Matiyan sachet into a mixing bowl. Cut the butter into cubes and add it to the mixing bowl. Rub the butter into the mix with your fingers, in the same way you would to make crumble topping.

2. Once the butter has been rubbed into the mix, take the 40ml water, and add it a bit at a time to the mix until a dough has formed (you may not need all of it). Important point: do not over handle the dough once it has formed. Like most forms of dough/pastry, you want to keep it as cool as possible (not freezing cold) but don't handle it needlessly once it has come together and avoid holding it too much in the palms of your hands. Try to keep it in the fingers (as there is less heat in the fingers).

3. You do not need to let the dough rest at this stage (we will do that later). Roll it out to approximately 7cm wide and roughly 3mm thick. Take your cookie cutter, and start 'cutting' the matiyan. Once you 'cut' as many as you can, put the left over dough back together and re-roll it out to 3mm thick and 'cut' as many as you can again (you may need to do this process a third time).* Once this has been done, take a knife, and make little incisions in each uncooked matiyan. This allows them to cook properly when frying.  *If you have a little piece of dough left over at the end, keep this for testing the temperature of the oil).

4. Put them on a plate and put the plate in the fridge to chill for 20 minutes before frying. Like any dough, you do not want them to be too warm before cooking them. As you put the uncooked matiyan in the fridge, pour some sunflower oil into a wok or saucepan, and warm this over a medium flame (approximately 180 degrees celsius), as this should take rough 15 - 20 minutes for it to warm through and reach the correct temperature (safety note: never leave heating oil covered with a lid and never leave it heating unattended). Note: you can slightly overlap the edges of the uncooked matiyan on each other, but don't stack them in one single pile one of top of the other

5. After roughly 20 minutes of refridgeration time, the oil should be at the right temperature. you can either use a food thermometer / temperature probe, or use the traditional method for testing the temperature of the oil (this is where you'll need that piece of left over dough!). Take the piece of left over dough and drop a marble-sized piece into the oil. It should sink to the bottom of the pan/wok and then rise back up and bubble/fry (not ferociously, but at a regular & steady pace)...when you see this, the oil is ready. If you put the piece of dough in the oil and it sinks to the bottom, it is not warm enough. Leave it for a couple more minutes and then test it again.

6. Now that the oil is at the right temperature, gently lay the uncooked matiyan into the oil to fry. They will take around 5 - 6 minutes to cook. Whilst cooking, you will need to turn them over every couple of minutes to ensure both sides cook evenly. Once they are a golden brown colour, they are ready to be drained - the better you drain them, the more light and flaky they will be. Use a slotted spoon to take them out of the oil, and do suspend the slotted spoon over the vessel for 30 seconds or so to allow the excess oil to dip off the golden matiyan. Allow to cool, and serve.

Matiyan are traditionally served at tea time (afternoon tea) and are normally served with Cha (Indian tea). If you keep the matiyan in an air tight container and store then in a dark cupboard, they will keep for 6 - 7 months. * Tip: Only want to eat 1 or 2 portions at a time? Use only 1/4 or 1/2 of the ingredients at a time, and simply re-seal the Matiyan sachet for using another time. Although traditionally, we would make the entire quantity and store in an air tight container. We love to see your culinary creations! So post your dish as ‘Pure Punjabi Matiyan’ on social media and tag as @PurePunjabiLtd on Facebook and as @pure_punjabi_ltd on Instagram so we can see!