Kitchen Recipe Collection
Indian Mathri
Flaky, savory, heavily spiced deep-fried crackers from North India, flavored with carom seeds and black pepper, perfect for dipping in hot tea or spicy pickle.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 8 servings
- all-purpose flour (maida)
- whole wheat flour (atta - optional)
- ghee or oil (for dough)
- ajwain (carom seeds)
- black peppercorns
- kasuri methi (dry fenugreek - optional)
- salt
- oil for deep frying
Equipment
- Rolling pin
- Deep frying wok (Kadai)
Instructions
- 1
Crush Spices
Coarsely crush whole black peppercorns in a mortar. Do not use fine pepper powder; you want the biting chunks.
- 2
Mix Dry Ingredients
In a large bowl, mix all-purpose flour, salt, crushed black pepper, ajwain seeds (crush them slightly between your palms to release aroma), and kasuri methi.
- 3
Add the Fat (Moyan)
Add melted ghee or warm oil to the flour. Rub it in thoroughly with your fingertips until the mixture resembles breadcrumbs and holds its shape when squeezed.
- 4
Knead a Stiff Dough
Add cold water very gradually. Knead into a very stiff, tight dough. It should be much harder than chapati dough. Rest for 20 minutes.
- 5
Portion the Dough
Pinch off small, marble-sized pieces of dough.
- 6
Shape the Mathri
Do not roll them into smooth balls. Simply flatten the rough dough pieces between your palms into thick, rough discs (about 2 inches wide). The jagged edges make them flaky.
- 7
Prick the Discs
Crucial Step: Prick each flattened disc 5-6 times with a fork. This prevents them from puffing up like a puri while frying.
- 8
Heat the Oil
Heat oil in a kadai. The oil must be warm, NOT hot.
- 9
Slow Frying
Drop a batch of mathris into the oil. Fry on the lowest possible heat. Be patient; they will take 15-20 minutes to cook through to the center.
- 10
Develop Color
Once they are cooked through and crisp, slightly increase the heat for the last 2 minutes to give them a pale golden color.
- 11
Cooling
Remove and drain on paper towels. They will feel slightly soft when hot but will harden into flaky crackers as they cool completely.
- 12
Store and Serve
Store in an airtight container (lasts for weeks). Serve with a cup of hot Chai or heavily spiced Mango Pickle (Achar).
Cooking Tips
- The stiffness of the dough and the low-heat frying are the two secrets to perfectly flaky Mathri. Hot oil will cook the outside instantly, leaving the inside raw dough.
- Do not try to make the discs perfectly round or smooth; the rustic, cracked edges are traditional.
Variations
- Methi Mathri: Add a large handful of dry fenugreek leaves (kasuri methi) to the dough for a distinct bitter-herbal flavor.
Chef's Notes & Storage
- The ultimate travel food and festive staple in North Indian homes, renowned for its incredibly long shelf life.
Nutrition Estimate
180 calories · 3g protein · 18g carbs · 10g fat · 1g fiber per serving
