Traditional Mathri Recipe – North Indian Savory Cracker Recipe
Mathri is a beloved snack, originating from Rajasthan, that has made its mark across North India. This crispy, savory cracker is typically made from flour—either refined maida or the wholesome whole wheat chakki atta. The history of mathri can be traced back to the need for preserved foods that could withstand the test of time. Often stored in large jars at room temperature, mathri is not only a popular teatime snack but also a cherished item served during special occasions like marriages and poojas. Paired with tangy mango, spicy chili, or refreshing lemon pickle, mathri offers a perfect balance of crunch and flavor.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Vivatta Maida (Refined Flour) | 1 cup |
| Ghee (Clarified Butter) | 2 ½ tablespoons |
| Salt | To taste |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon (coarsely pounded) |
| Water | For kneading |
| Oil | For deep frying |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: Approximately 20 mathris
Instructions:
-
Prepare the dough
Begin by gathering all your ingredients. In a mixing bowl, add the Vivatta maida, ghee, and ajwain. Using your hands, gently rub the ingredients together until the mixture resembles coarse crumbs. This will ensure that the ghee is evenly distributed in the flour, contributing to a flaky texture. -
-
Form the dough
Gradually add water to the mixture, little by little, and mix it in until the dough comes together. The dough should be firm yet soft enough to be easily shaped. Knead the dough lightly and cover the bowl with a damp, clean cloth. Allow it to rest for about 30 minutes to help the dough relax and make rolling easier. -
Heat oil for frying
While the dough is resting, heat oil in a deep frying pan on medium heat. You’ll need enough oil to submerge the mathris while frying. -
Shape the mathris
After the dough has rested, divide it into small portions. You should be able to make about 20 mathris. Roll each portion into a ball and then flatten it with your palms. Use a rolling pin to roll the dough into a round shape, about 75mm in diameter, or to your desired thickness. -
Prick the dough
To prevent the mathris from puffing up during frying, prick each one with a fork. This step helps the mathri fry evenly, ensuring a crispy texture throughout. -
Fry the mathris
Once the oil is hot, carefully drop the prepared mathris into the hot oil. Fry them on low to medium heat, turning occasionally, until they become golden brown and crispy. This should take about 5-7 minutes per batch, depending on the thickness of the mathris. Be sure to flip them once or twice to ensure even cooking. -
Drain and season
Once fried, remove the mathris from the oil and drain any excess oil on a kitchen towel or tissue paper. While they are still warm, sprinkle a little chaat masala (optional) for an added zing. Allow the mathris to cool completely. -
Storage
Once cooled, store the mathris in an airtight container. They will stay fresh for several days at room temperature, making them a great snack to enjoy with your favorite pickle and a hot cup of tea.
Enjoy your homemade mathris, a perfect blend of crispiness and flavor, ideal for any time of the day!
