Masala Mathri
Crisp, flaky North Indian savory crackers made with flour, carom seeds, and gentle spices. They are perfect with tea and keep well for days, making them a handy homemade snack for festive trays or everyday munching.
For 8 servings
- mix · ~3 min
Mix the dry ingredients.
1.Add all-purpose flour and semolina to a wide bowl.2.Mix in carom seeds, cumin seeds, crushed black pepper, red chili powder, turmeric powder, coriander powder, and salt.3.Stir well so the spices are evenly spread through the flour. - knead · ~7 min
Rub in the ghee and make a stiff dough.
1.Add ghee to the flour mixture.2.Rub it in with your fingers until the mix looks crumbly and holds shape when pressed.3.Add water little by little and knead into a firm, smooth dough.TIPA stiff dough helps the mathri stay flaky and crisp. Soft dough makes them puff like poori. - rest · ~15 min
Cover and rest the dough.
Cover the dough and let it rest for 15 minutes so the flour hydrates and the mathri roll out evenly.
- prep · ~7 min
Roll and shape the mathri.
1.Divide the dough into 8 equal portions.2.Roll each portion into a small thick disc.3.Prick each disc a few times with a fork so it stays crisp and cooks evenly.TIPKeep the discs slightly thick. Very thin mathri turn hard instead of flaky. - fry · ~15 min
Fry the mathri on low heat.
1.Heat oil for frying in a kadai over low to medium-low heat.2.Slide in a few shaped discs without crowding the pan.3.Fry slowly, turning now and then, until both sides are evenly golden and crisp.TIPLow heat is the key here. If the oil is too hot, the outside browns fast while the inside stays doughy. - rest · ~5 min
Drain and cool the mathri.
Lift the fried mathri out with a slotted spoon and cool completely before storing. They crisp up more as they cool.
- serve
Serve or store in an airtight jar.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the ghee into the flour until it clumps when pressed; that short texture is what gives mathri its flaky bite.
- 2Add water very gradually and keep the dough stiff, or the mathri will puff and lose their characteristic crunch.
- 3After rolling, prick each disc well with a fork so steam can escape and the centers cook through evenly.
- 4Fry on low to medium-low heat only; slow frying gives the semolina time to crisp without leaving the middle raw.
- 5Do not overcrowd the kadai, or the oil temperature will drop and the mathri can turn greasy instead of crisp.
- 6Cool the fried mathri completely before jarring, because trapped warmth creates condensation and softens them.
- 7If they soften after storage, re-crisp them for a few minutes in a low oven before serving with chai.
Adapt it for your goals.
Baked
Bake instead of deep-frying for a lighter snack; brush lightly with oil or ghee so the tops still color and crisp.
attaAtta
Use whole wheat flour in place of part or all of the maida for a nuttier taste and a more rustic texture.
methiMethi
Add dried kasuri methi or finely chopped fresh methi to the dough for a more aromatic tea-time version.
spicierSpicier
Increase crushed black pepper and red chili powder if you want a sharper, more pronounced masala kick.
Why this is on our healthy list.
Digestive Spice Support
Ajwain, cumin, black pepper, and coriander are traditional warming spices that add flavor while making a rich fried snack feel more balanced.
More Satisfying Texture
Semolina and a firm dough create a dense, crunchy bite that feels hearty and pairs well with tea without needing dips.
No Added Sugar
This savory snack gets its character from spices and ghee rather than sweetness, which suits those who prefer salted tea-time snacks.
Frequently asked questions
They were likely underfried, fried in oil that was too hot, or stored before cooling fully. Slow frying and complete cooling are essential for lasting crispness.
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