Traditional Mathri Recipe – North Indian Savory Crackers
Mathri, a beloved North Indian snack, is a crispy, flaky, and flavorful deep-fried cracker. Often enjoyed with tea, this savory treat is made with simple ingredients like flour, ghee, and spices, which come together to create a delightful bite. This recipe for Traditional Mathri is easy to make and perfect for any occasion, whether you’re preparing for a festival or simply craving a crunchy snack.
Here’s how you can make these authentic, golden-brown crackers in your kitchen.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Vivatta Maida (All-purpose flour) | 1 cup |
| Ghee (Clarified butter) | 2-1/2 tablespoons |
| Salt | To taste |
| Ajwain (Carom seeds) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon, coarsely pounded |
| Water | As needed to knead the dough |
| Sunflower Oil | For deep frying |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~25g |
| Protein | ~3g |
| Fat | ~8g |
| Fiber | ~1g |
| Cholesterol | ~10mg |
| Sodium | ~150mg |
Note: Nutritional values are approximate and may vary based on ingredients and portion sizes.
Preparation & Cooking Time:
| Activity | Time |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 60 minutes |
| Total Time | 90 minutes |
| Servings | 4 servings |
Instructions:
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Prepare the dough:
- Start by gathering all the ingredients. In a mixing bowl, combine Vivatta Maida (all-purpose flour), ghee, and ajwain (carom seeds). Use your hands to mix these ingredients well until the mixture resembles coarse crumbs.
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Form the dough:
- Gradually add water to the flour mixture, a little at a time. Continue mixing until the dough comes together and forms a firm, smooth ball. The dough should not be too soft, but firm enough to hold its shape when rolled.
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Rest the dough:
- Lightly knead the dough for a few seconds to smooth it out. Cover the dough with a clean, damp cloth and let it rest for about 30 minutes. This resting period will allow the dough to relax and make it easier to roll out.
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Heat oil for frying:
- While the dough is resting, heat sunflower oil in a deep frying pan or kadai over medium heat. Make sure there is enough oil to submerge the mathris while frying.
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Shape the Mathris:
- After the dough has rested, divide it into small portions. You should get about 20 equal-sized portions, depending on the size of mathris you prefer.
- Roll each portion of dough into a small ball and then flatten it with your fingers or a rolling pin. Roll the dough to about 75mm thickness, or your desired thickness.
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Prick the Mathris:
- To prevent the mathris from puffing up while frying, use a fork to make a few small holes on the surface of each mathri.
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Fry the Mathris:
- Once the oil is hot (test by dropping a small piece of dough in the oil—if it sizzles and rises, the oil is ready), carefully drop the prepared mathris into the oil. Fry the mathris on low to medium heat for about 8-10 minutes, flipping them once or twice, until they turn a golden-brown color and are crispy on all sides.
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Drain and season:
- Once the mathris are golden brown and crispy, remove them from the oil using a slotted spoon and place them on a kitchen towel or tissue to drain the excess oil.
- While they are still hot, you can sprinkle a little chaat masala or black salt on top for an added burst of flavor. This step is optional, but it adds a lovely tangy kick.
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Storage:
- Allow the mathris to cool completely before storing them in an airtight container. This will keep them crisp and fresh for several days.
Tips for Perfect Mathris:
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Oil Temperature: It’s crucial to fry the mathris at the right temperature. If the oil is too hot, they will brown quickly but remain undercooked inside. If it’s too cold, they will absorb too much oil and become greasy. A medium heat is ideal for even cooking.
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Thickness: Adjust the thickness of the mathris based on your preference. Thicker mathris will be softer on the inside, while thinner ones will be crispier. Experiment with both to find your favorite!
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Resting Time: Don’t skip the resting period for the dough. It allows the gluten to relax, making the dough easier to roll out and ensuring the mathris stay crispy after frying.
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Flavor Variations: You can also experiment by adding a pinch of cumin powder or garam masala to the dough for extra flavor. Some people even add a bit of kasuri methi (dried fenugreek leaves) for a unique twist.
Enjoying Your Mathri:
Serve your mathris with a hot cup of chai (tea) or alongside other snacks like pickles and yogurt. They are also an excellent addition to festive occasions like Diwali or Holi. Whether enjoyed as a quick snack or served with a dip, mathri is sure to please everyone with its delightful crunch and subtle flavors.
These Traditional Mathris are a perfect balance of simplicity and flavor, making them a fantastic snack for any time of day. The crispy texture, combined with the subtle kick of black pepper and ajwain, offers a wonderful crunch that is irresistible. Easy to make and utterly satisfying, this North Indian savory cracker will be a hit with family and friends alike!
