A classic North Indian savory snack, these crispy, flaky discs are seasoned with carom seeds and black pepper. Perfect with a cup of chai or as a crunchy side with pickles, Mathri is a festive favorite.
Prep35 min
Cook25 min
Servings6
Serving size: 4 mathris
342cal
5gprotein
38gcarbs
19g
Ingredients
2 cup All-Purpose Flour
0.25 cup Semolina (Fine variety)
0.25 cup Ghee (Melted, for shortening (moyan))
1 tsp Carom Seeds
1 tbsp Dried Fenugreek Leaves (Crushed between palms)
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Flaky, crispy Mathri with tangy pickle – a homestyle, energy-giving snack perfect for any time of day!
This indian dish is perfect for snack. With 420.31 calories and 5.9g of protein per serving, it's a nutritious choice for your meal plan.
fat
1
Prepare the Dry Mixture
In a large mixing bowl, combine the all-purpose flour, semolina, salt, carom seeds, coarsely crushed black peppercorns, and dried fenugreek leaves.
Whisk everything together to ensure the seasonings are evenly distributed.
2
Incorporate the Ghee (Moyan)
Pour the melted ghee over the flour mixture.
Using your fingertips, rub the ghee into the flour for 4-5 minutes until the mixture resembles coarse, damp sand.
To check for the correct texture, take a small amount in your fist and press it. It should hold its shape without crumbling immediately. This step is crucial for a flaky ('khasta') mathri.
3
Knead and Rest the Dough
Gradually add lukewarm water, a tablespoon at a time, and gather the mixture to form a stiff and firm dough. Be careful not to add too much water; the dough should not be soft like chapati dough.
Knead for 1-2 minutes just until it comes together. Do not over-knead.
Cover the dough with a damp cloth and let it rest for 30 minutes.
4
Shape the Mathris
After resting, knead the dough again for 30 seconds.
Divide the dough into 24 small, equal-sized balls.
Take one ball, flatten it slightly between your palms, and roll it into a small circle about 2-3 inches in diameter and about 1/4 inch thick.
Using a fork, prick the surface of the mathri 5-6 times on both sides. This prevents it from puffing up like a puri while frying.
5
Deep Fry the Mathris
Heat the oil in a heavy-bottomed pan (kadai) over low heat. To test if the oil is ready, drop a tiny piece of dough into it; it should sink and then rise slowly with small bubbles.
Gently slide 5-6 mathris into the oil, ensuring not to overcrowd the pan.
Fry on consistently low heat for 10-12 minutes per batch, flipping them occasionally.
Continue frying until they are golden brown, crisp, and cooked through to the center.
6
Drain, Cool, and Store
Once golden and crisp, use a slotted spoon to remove the mathris from the oil.
Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Allow the mathris to cool completely to room temperature. They will become even crispier as they cool.
Store in an airtight container where they will stay fresh for up to a month.
Servings64
Serving size: 1 tbsp
78cal
0gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
