Mathri recipe |Masala mathri recipe | Diwali snacks recipes

Mathri recipe with step by step photos. Masala mathri, crispy, soft, flaky and absolutely delicious savory snack similar to crackers from Rajasthan/Punjab. Mathri is a delicious tea time snack that is prepared and stored for several days like any deep fried snack

I tasted mathri for the first time in my office while once a friend brought some delicious homemade mathris. It was so tasty but that time I did not even bother to remember the name of the dish, leave about the recipe. Last week I was talking with the smae friend and she told she is going to prepare mathri for Diwali, by now if anyone says a new recipe name to me they are bound to share the recipe, no other go :P. So it goes without saying she gave her masala mathri recipe to me, I already made it twice and I just love it. Mathri especially with hot spices is so perfect for the gloomy weather that is around us now, a hot cup of coffee or tea with mathri makes a perfect evening. Mathri is also served with pickle.

To make mathri recipe at home, my friend suggested many variations, both in the ingredients and way of making. She said she always used 50: 50 wheat flour and maida, I tried with only maida once and next time both wheat flour and maida, though both were tasty I liked the combination version more. The same goes with spices, once I tried adding all the spices directly to the flour, next time I coarsely pounded the spices in mortar and pestle (this time I added coriander seeds and peppercorns), the addition of these spices takes the mathri to one whole level up, so flavorful and tasty, I know I keep repeating!

There are two ways to make mathri, one way is to take a small dough ball and spread it and deep fry fry, next one is not tri fold the small dough ball just like we do for chapathi and then deep fry. I rolled the mathris slightly thick, so mine were a bit soft in the center which we loved, you can roll them more thin to make crisp mathri, to get flaky mathri be sure not to over knead the dough and do not apply much pressure while rolling too.

Let us begin making delicious masala mathri recipe. If you are looking for more easy Diwali recipe do check out my collection of easy Diwali sweets recipes and easy Diwali snack recipes.

Mathri recipe with step by step photos.

1. Take all purpose flour and wheat flour in a mixing bowl. Mix very well.

2. Take the spices in a mortar and pestle and pound coarsely. ( If you are using only ajwain and cumin, you ca add directly to the flour, if using coriander seeds, be sure to pound coarsely).

3. Add salt and mix well. Now make a dent in the center and add 4 tablespoons melted ghee. Mix well and rub the ghee well with flour mixture.

4. Now make a stiff dough, just it is enough to bring everything together, You will need just 1/8 cup water. If needed sprinkle more water but do not make a soft dough, the dough should be stiffer than poori dough. Let the dough rest for 45 minutes.

5. Divide the rested dough into 20-23 equal sized portions.

6. Heat oil for deep frying, once the oil is hot maintain medium flame.

7. Take one dough ball and flatten with your palm. If you want you fold it like triangle too. If you want very crisp mathri, rol the dough a bit thin. Prick all over the rolled dough with a fork. Make 4-5 such mathris first.

8. Add the rolled mathris to the hot oil carefully and deep fry till the sizzling sound ceases and they turn golden brown. Repeat the same with the remaining dough.

9. Cool the mathri thoroughly and store in a airtight container.

Vegans can use oil instead of ghee

Mathri recipe card below:

Mathri recipe |Masala mathri recipe | Diwali snacks recipes

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Harini

Mathri recipe, a very delicious savory snac made with flour and spices!

5 from 2 votes

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Snack

Cuisine Indian

Servings 24

Calories 312 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 1 cup all purpose flour
• ▢ 1/2 cup whole wheat flour
• ▢ 4 tablespoons melted ghee
• ▢ 1 teaspoon cumin seeds
• ▢ Salt
• ▢ 1/8 + 1 tablespoon water
• ▢ Oil to deep fry
• ▢ Optional spices
• ▢ 1/2 teaspoon coriander seeds
• ▢ 1/2 teaspoon ajwain/carom seeds
• ▢ 10 black peppercorns
• ▢ 1 teapoon kasuri methi

Instructions

 

• Take all purpose flour and wheat flour in a mixing bowl. Mix very well.
• Take the spices in a mortar and pestle and pound coarsley. ( If you are using only ajwain and cumin, you ca add directly to the flour, if using coriander seeds, be sure to pound coarsely).
• Add salt and mix well. Now make a dent in the center and add 4 tablespoons melted ghee. Mix well and rub the ghee well with flour mixture.
• Now make a stiff dough, just it is enough to bring everything together, You will need just 1/8 cup water. If needed sprinkle more water but do not make a soft dough, the dough should be stiffer than poori dough. Let the dough rest for 45 minutes.
• Divide the rested dough into 20-23 equal sized portions.
• Heat oil for deep frying, once the oil is hot maintain medium flame.
• Take one dough ball and flatten with your palm. If you want you fold it like triangle too. If you want very crisp mathri, rol the dough a bit thin. Prick all over the rolled dough with a fork. Make 4-5 such mathris first.
• Add the rolled mathris to the hot oil carefully and deep fry till the sizzling sound ceases and they turn golden brown. Repeat the same with the remaining dough.
• Cool the mathri thoroughly and store in a airtight container.

Notes

1. You can use 1 1/2 cups of plain flour alone too.
2. Increase or decrease the spices as per preference.
3. The oil should not be smoking hot while frying, else the mathri will turn very dark

Nutrition

Calories: 312kcal

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