Mathri additionally referred to as as mathiya or mathari is a well-liked North Indian snack of savory, salty, flaky and crispy crackers made with all-purpose flour, spices and seasonings. They’re normally eaten as a tea time snack with both pickle or chai. Right here I present you to make the flakiest mathri recipe with two variations – a crunchy fried mathri (with step-by-step pictures) and a more healthy baked model.

stack of mathri in a white plate

About This Mathri Recipe

This recipe is for a conventional Punjabi type mathri which is flaky (khasta in Hindi) and flavored with carom seeds (ajwain), black peppercorns, dry fenugreek leaves(kasuri methi) and cumin seeds. In my recipe I’ve used each all-purpose flour (maida) and entire wheat flour.

Many individuals prefer to have these spiced flour crackers having a savory, salty style with their night tea or as a snack to munch on. As soon as made in bulk you may retailer them in an hermetic container at room temperature and revel in it for the following few weeks. So the shelf life is lengthy.

I share right here each each fried and baked mathari. For the most effective crispy and flaky texture, the fried mathri is unquestionably the winner, however the baked one is nice too. They don’t turn out to be deeply golden just like the fried ones and have a faint dense texture. However are good for a low-fat possibility.

The primary picture above is of the baked mathiya and the final picture under is of the fried mathri. The baked mathiya are flaky however lesser as in comparison with the fried ones.

I normally make mathri or mathiya for the event of Karwa Chauth vrat. In Punjabi households, the women break the rigorous vrat or fasting by consuming mathri. You’ll be able to examine extra about this vrat on this detailed submit of Karwa Chauth Vrat Recipes. You may also make this recipe for festivals like Diwali or Holi.

Step-by-Step Information

Find out how to make Mathri Recipe

Making Mathri Dough

Earlier than you start, let me let you know that this mathri recipe makes for 30 items, however will be halved to make a smaller portion or doubled to make an enormous batch.

Additionally understand that when you plan to bake mathri from the whole dough, then think about including 1 to 2 tablespoons extra oil or ghee to the flours.

1. First warmth 3 tablespoons ghee or oil till sizzling. Take the recent ghee or oil (referred to as “moyen” in Punjabi language) and the next dry elements in a big mixing bowl:

  • 2 cups all-purpose flour (maida)
  • ½ cup entire wheat flour (atta)
  • 2 teaspoon carom seeds (ajwain)
  • 2 teaspoons black pepper (kali mirch) – crushed coarsely or saved entire
  • 2 teaspoons – dry fenugreek leaves (kasuri methi), crushed – elective
  • 1 teaspoon cumin seeds (jeera)
  • 1 pinch asafoetida (hing) – elective
  • 1 pinch baking soda – elective, do add if baking the mathari
  • salt as required

To make masala mathri, you may add a couple of floor spices like ¼ teaspoon turmeric powder, ½ teaspoon pink chilli powder and ¼ teaspoon garam masala powder (elective).

flour, melted ghee and spices for mathri recipe in a mixing bowl

2. First combine all the things nicely with a spoon. Then when the combination is heat or cool sufficient to deal with, combine the fats evenly within the flour along with your fingertips.

The entire combination ought to resemble breadcrumbs. The extra you do that, the extra higher texture the mathri can have.

mixture for mathri recipe

3. You will note the combination will be gathered collectively like proven within the picture under. Whenever you maintain this combination in your fist, it shouldn’t crumble and kind a lump. For those who get at this stage, then transfer to the following step.

dough to make mathari recipe

4. Add 1 or 2 tablespoons of water every time and blend it. Mix the water with the flour combination and blend solely.

Don’t knead like a roti or poori dough. Solely combine the water within the dough and produce it collectively. Make a agency dough (like within the picture under) and never a delicate one.

I’ve used 6 tablespoons water and this quantity was sufficient to bind and produce collectively the into one ball. If the dough is kneaded than the flaky texture is misplaced.

Add water as wanted. Have in mind to mix to a agency dough and never a delicate dough. Cowl the dough and preserve apart for 30 minutes.

dough for mathiya

Assembling and Rolling

5. Now warmth oil as required for deep frying in a kadai (wok) or frying pan. Pinch small balls from the dough. Simply roll them calmly in your palms to make them even. No want to offer them a correct spherical form and many others.

small balls in the mixing bowl

6. Flatten every ball with a rolling pin to medium thickness. Prick every mathari with a fork or give cuts with a knife. This makes certain that they don’t puff up whereas frying.

The jagged uneven edges are alright and that is how they’re meant to be. In case you need a easy end, then use a biscuit or cookie cutter.

Roll a big piece of dough and minimize with a cookie cutter. You may also select to chop them in triangular shapes or fold into triangles.

rolled mathri dough pricked with a fork

Frying Mathri

7. Fry about 4 to six mathri is medium sizzling oil until crisp and golden on medium flame. When one facet turns into golden, gently flip over and fry the second facet. Flip once more when the second facet is golden. If wanted flip over the mathiya a few time for even cooking.

I’ve included the frying tips about the hotness of oil within the recipe card directions under.

frying mathri in oil

8. Drain them on kitchen paper towels to take away further oil. Fry the mathri in batches this manner. Preserve the rolled mathari coated with a kitchen towel in order that their floor doesn’t turn out to be dry.

When the fried mathri have cooled at room temperature, then retailer them in an hermetic field. The shelf life for mathiya is lengthy – greater than a few weeks. However don’t fear concerning the shelf life because the mathri will recover from quickly. They’re scrumptious and addictive.

For baking mathri within the oven, please examine the directions within the recipe card under. I’ve listed the main points there.

fried mathri on kitchen paper towels

9. Serve mathri with tea or as a snack with a facet of mango or lemon pickle. Preserve them saved in an air-tight container at room temperature.

mathri in a white plate on a white board

Extra Indian Competition Snacks

For those who made this recipe, please make sure to fee it within the recipe card under. Sign Up for my electronic mail e-newsletter or you may observe me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

Mathri additionally referred to as as mathiya or mathari is a well-liked North Indian tea time snack of savory, flaky, spiced and crispy crackers made with all-purpose flour, spices and seasonings. I share each fried and baked variations.

Prep Time 10 minutes

Cook dinner Time 30 minutes

Dough Resting Time 30 minutes

Whole Time 1 hr 10 minutes

Servings 30 mathri

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This Mathri recipe submit from the archives (October 2011) has been republished and up to date on 1 October 2021.

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