Masala Mathri
Crispy, flaky, and perfectly savory Indian crackers seasoned with aromatic spices. This classic North Indian snack is a tea-time favorite and a must-have for festive occasions like Diwali.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.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.
- c.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.
- d.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.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Shape the Mathris
- b.After the dough has rested, knead it again for just a minute to smoothen it out.
- c.Divide the dough into 20-24 small, equal-sized balls.
- d.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.
- e.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
Step 3
- a.Fry the Mathris
- b.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.
- c.Carefully slide 4-6 mathris into the oil, ensuring not to overcrowd the pan.
- d.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.
- e.Continue frying until they are a light golden brown and feel crisp.
- 4
Step 4
- a.Drain and Store
- b.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.
- c.Place them on a wire rack or a plate lined with paper towels to drain further.
- d.Allow the mathris to cool down completely to room temperature. They will become even crispier as they cool.
- e.Once completely cool, store them in an airtight container where they will stay fresh for up to 3 weeks.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The 'moyan' (fat) is key to a flaky mathri. Make sure the flour mixture holds its shape when pressed before adding water.
- 2Knead a stiff dough. A soft dough will absorb more oil and won't be as crispy.
- 3Do not over-knead the dough, as this can develop gluten and make the mathris hard instead of flaky.
- 4Always fry mathris on a low to medium-low flame. Frying on high heat will cook them from the outside, leaving the inside raw and soft.
- 5Pricking the mathris with a fork is essential to prevent them from puffing up.
- 6Ensure the mathris are completely cool before storing them in an airtight container to maintain their crispness.
- 7Serve with a side of mango pickle and a hot cup of chai for a classic Indian tea-time experience.
Adapt it for your goals.
Healthier
For a baked version, preheat your oven to 180°C (350°F). Arrange the pricked mathris on a baking sheet, brush lightly with oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
SpicierSpicier
Add 1/2 teaspoon of red chili flakes or a finely chopped green chili to the dough for an extra kick of heat.
Whole WheatWhole Wheat
Replace half of the all-purpose flour (maida) with whole wheat flour (atta) for a nuttier flavor and more fiber. You may need a little extra water for the dough.
Why this is on our healthy list.
Digestive Aid
Ajwain (carom seeds) is well-known in traditional Indian medicine for its carminative properties, which can help relieve indigestion, gas, and bloating.
Antioxidant Properties
Black pepper contains piperine, a potent antioxidant that helps combat free radical damage in the body and enhances nutrient absorption.
Source of Energy
The primary ingredients, flour and ghee, provide a quick source of carbohydrates and fats, offering an immediate energy boost.
Frequently asked questions
Store them in a completely airtight container at room temperature only after they have cooled down completely. Any residual warmth will create moisture and make them soft. Stored correctly, they can last for 2-3 weeks.