Masala Mathri with Masala Chai

Crispy, perfectly spiced Masala Mathri with aromatic chai – a comforting, energy-giving duo!

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, suji, ajwain, crushed kasuri methi, coarsely crushed black peppercorns, and salt. Mix all the dry ingredients thoroughly.
   • Pour the melted ghee over the flour mixture. Using your fingertips, rub the ghee into the flour until it has a crumbly, breadcrumb-like texture. To check if it's ready, take a small amount in your fist and press; it should hold its shape. This step is crucial for flaky mathris.
   • Gradually add water, a little at a time, to bring the mixture together. Knead for 2-3 minutes to form a stiff, tight dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Shape the Mathris

   • After the dough has rested, knead it again for just a minute to smoothen it out.
   • Divide the dough into 20-24 small, equal-sized balls.
   • Take one ball and press it flat between your palms. Using a rolling pin, roll it into a small disc about 2-3 inches in diameter and approximately 1/8 inch thick. Don't roll them too thin.
   • Using a fork, prick the surface of the rolled mathri 5-6 times on both sides. This prevents them from puffing up like puris during frying.
3. 3

   Fry the Mathris

   • Heat the oil in a kadai or deep pan over a low to medium-low flame. The oil should be just hot enough. To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface slowly, not immediately.
   • Carefully slide 4-6 mathris into the oil, ensuring not to overcrowd the pan.
   • Fry on a consistent low flame, turning them over occasionally. Be patient, as this slow frying process is key to a crispy texture. Each batch will take about 10-12 minutes to cook through.
   • Continue frying until they are a light golden brown and feel crisp.
4. 4

   Drain and Store

   • Once perfectly golden and crisp, use a slotted spoon to remove the mathris from the oil, letting any excess oil drip back into the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain further.
   • Allow the mathris to cool down completely to room temperature. They will become even crispier as they cool.
   • Once completely cool, store them in an airtight container where they will stay fresh for up to 3 weeks.