Today’s recipe is for ‘Mathri’. Crispy mathri is perfect Indian style cracker, which goes exceptionally well with pickles. Teat-time is the best time to enjoy mathri along with tea. It is a very popular snack in north-west India. The perfect mathri is one which is not too hard nor too soft.
For this recipe, you will require – plain flour, cumin seeds, carom seeds, ghee/oil, and salt. To get crispy mathri, you need to add the correct amount of ghee/oil in the dough. To give it twist or flavour you can also add, methi leaves or crushed black peppercorn or spinach/palak in the dough.
For more namkeen recipes, check – Murmure Namkeen – How to make murmure namkeen, Sabudana Namkeen (Sago Peanuts Snack), Aloo Namkeen (Spicy Potato Strips), Nylon Diet Poha | Low Calorie Roasted Poha Recipe, Spicy Masala Peanuts | How to make masala peanuts, Poha Chivda Recipe (Fried sweet n sour flattened rice)
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Yield : – 250 gms
Duration: 45 mins
Ingredients for Mathri
|Plain flour/ maida||2 cups|
|Baking soda||1/4 tsp|
|Salt||as per taste|
|Cumin seeds||1 tsp|
|Carom seeds||1 tsp|
|Water||1/2 cup or as required for dough|
Method for Mathri
- In a mixing bowl, sieve plain flour, baking powder, and salt.
- Add carom seeds and cumin seeds.
- Add lukewarm ghee.
- With the help of water knead a tight dough just like poori dough.
- Take a ball of the dough.
- Make a chapati slightly thicker than our regular chapati of the flour.
- Use a cookie cutter and cut chapati into circular shapes.
- Repeat above steps to prepare mathris from the remaining dough. With help of a fork make small holes on the mathris.
- Heat oil in a deep pan.
- Keep the flame low to medium. We want fry mathris uniformly such that it is perfectly cooked from inside and crispy from outside.
- When mathris are golden in colour, strain them.
- Fry all mathris in small batches.
- Serve immediately or store in an air-tight container for weeks.