mathri recipe: crisp mathri recipe, how to make mathri recipe

punjabi mathris

the mathris, i had made on karwa chauth, as i was not able to find mathri in the shops close to our place. we usually break the karwa chauth fast with mathris. so i made these indian spiced salty crackers laced with ajwain and peppercorns at home.

mathris are popular in north india. they are also known as nimkis. i prefer to have mathris with tea, but in north india people have mathris with mango pickle. this is my mom in law’s recipe. this method of making mathris will give a crisp version and not the flaky ones. the flaky mathris are made with a slight different method.

mathris can also be made during diwali. you can make these crackers and store them in an air tight container.

nimkis

usually mathris are fried. i have seen the baked versions and even tried them at home. but after being baked, they were pretty dense and hard. i tried many times and every time the mathris would become hard. so now i just fry them instead of baking them.

mathris are made with refined wheat flour/maida. i wanted a healthier mathris, so i have added wheat flour to the recipe. the result was a healthy, crisp and flavorful mathri.

lets begin step by step crisp mathri recipe:

seive the maida, wheat flour, baking soda and salt.

mathri-recipe1

keep it aside.

mathri-recipe2

take ajwain and add it to the sieved flours.

mathri-recipe3

mix the ajwain with the flours.

mathri-recipe3a

add ghee and some water.

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start to knead…

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add some more water and knead into a smooth but firm dough. it should not be soft.

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now there are two ways of making the mathris:

1: circular or
2: triangular
first, lets see how to make circular mathris. take a tennis ball size dough in your hand and roll into a thick disc/chapati. prick with a fork on this rolled dough.

mathri-recipe7

with a biscuit cutter, cut round discs. you can also take small balls from the dough and roll them each into round discs. the round discs can be in the range of 3 to 4 inches in diameter.

mathri-recipe8

on the round disc embedd some peppercorns. remove the extra dough from the sides and make another ball of it.

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now the second way of making triangular mathris. take a small ball of the dough and roll into a puri.

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fold the rolled puri sideways.

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and then again fold it in a triangular shape.

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embedd the peppercorns. you could also insert a clove in the dough. i do not like the strong taste of cloves, so i have not added these to the recipe. you don’t have to prick with the fork, but just for fun i used the fork.

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make the mathris in any shape of your choice. keep all of them aside.

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heat oil in a pan and start to fry the mathris till they are crisp and golden brown. (please see notes below for the hotness of the oil)

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also fry the triangular ones. the triangular mathris have to be fried really evenly to ensure that the inner folds inside the triangles are cooked as well.

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drain mathri on tissues to remove excess oil. when the mathris are cooled, store them in an airtight jar.

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enjoy the mathris with pickles or just with evening chai/tea.

punjabi mathris

few tips for making mathri recipe:

  • the mathris should never be fried in a very hot oil. they become browned quickly from the outside but do not get cooked from inside.
  • the oil should be kept on a low to medium flame. hence, the mathris take a longer time to fry than other fried indian snacks or pooris.
  • you could also warm the ghee or oil and add to dough for more flakiness.
  • the mathri dough should be firm and not soft.
  • avoid adding too much water while making the dough.
  • the triangular mathris can be laced with cloves instead of peppercorns.
  • you could also add coarsely powdered black peppercorns instead of full ones.

mathri recipe details below:

4.5 from 2 reviews
mathri recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: snacks
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1 cup atta/wheat flour
  • ¾ to 1 cup maida/white flour
  • 1 tsp ajwain/carom seeds
  • 1 tsp crushed black pepper (optional)
  • 1 tsp cumin seeds/jeera (optional)
  • ¼ tsp baking soda
  • 2 tbsp ghee
  • ½ to ¾ cup water
  • salt to taste
  • oil for frying
  • few black peppercorns
Instructions
  1. seive the wheat flour, white flour, cooking soda and salt together.
  2. add the ajwain.
  3. mix the carom seeds with the rest of the seived flours.
  4. add the ghee.
  5. add water and start to knead the dough.
  6. the dough should not be soft, but a little tight and hard.
  7. make the mathris in any shape as shown in the pictorials above.
  8. if making round mathris then make it a little thick.
  9. fry the mathris in low to medium hot oil till browned and crisp.
  10. serve mathri as a snack with indian chai or with punjabi mango pickle.



{ 24 Responses }

  1. Preethi Sukumaran says

    Hi Dassana,
    It was so wonderful to come across your blog and to note that you’ve recently gone vegan as well. Yaay!

    How does one veganize this recipe? Should I add hot oil instead? Would you also let me know the temperature at which to bake this mathri if I want an option to frying it? And can you provide the recipe for the pickle to eat this mathri with?

    • says

      glad to see your comment here preethi. now when i make mathris or the flat crisp puris, i just add oil. in fact i make flaky tart pastries with oil now. i use organic sunflower or sesame oil. add the oil to the flour and then just mix it with the flour. work through your fingers, so that the whole mixture looks like breadcrumbs. the longer you do this process, the flakier will be the mathris. also avoid over kneading. you can skip baking soda if you want. the dough should not be moist or soft but firm.

      i bake the mathris for at 180 degrees C. bake for some 9-12 minutes. keep any eye. last time i had overbaked and extra browned mathris :-)

      here’s the link to the punjabi mango pickle: http://www.vegrecipesofindia.com/punjabi-mango-pickle/

  2. aaliya says

    hi Dassana
    i tried Mathri snacks at home, it is so crunchy and crispy as in your descriptive pics, its looks soooooo yummieeeee. bt there is problem- that it becomes so salty coz i added more salt…
    what should i do now

    • says

      have you fried the mathris. if not then add some more flour with some more water and a little bit of oil/ghee proportionately & knead again. check for the salt and add more flour if required. if you have fried them, then there is nothing that can be done :-(

  3. says

    mathris are my all time favorite snack ….
    instead of maida can i use wheat flour again & at what temp & how long should i bake these ?

    • says

      hi shruti, you can use only wheat flour and make these… make the mathris a little thick if you are baking. what usually happens with me is that when i bake them, they become hard. you can bake them at 180 degrees c for some 25-30 minutes or till golden browned. all the best.

      • says

        for baking(10-12mins at 170-180C) i made thin mathris, like you said it’s hard, don’t know how to soften it. so i baked very few. i fried the rest in sesame & coconut oil separately, came out well. i rolled out thin discs…will try triangles next time. thanks ! happy diwali in advance :-)

        • says

          mine too always come hard. so i have stopped baking them. what i had done was last time when they became hard, i added them to some sweet almond milk flavored with saffron and cardamon and then had them as a dessert. the savory taste of the mathri with the sweet almond milk is quite a unique combination. you can also use regular milk.

          wish you too a happy diwali shruti.

  4. says

    I hope I get to see the moon on time this year. The last two years I broke my fast at 11:30 at night .. crazy it was :) I was fried some and sat for blog hopping and saw this out here!

  5. says

    These Mathri’s look absolutely delicious. Usually we make them little thicker and we don’t add cooking soda. I should definately try your recipe….

  6. arru says

    hi Dassana
    i tried Mathri snacks at home, but its not as crunchy and crispy as in your descriptive pics, someone said to add ammonia bicarbonate instead of baking soda, bt i never heard of it befor. plz let me know how can i made such crispy and crunchy mathries as u made in this recipe. its looks soooooo yummieeeee.

    • says

      it is sodium bicarbonate. it is the chemical name of baking soda. i think the person must have mistakenly forgotten the name. we never add baking soda when making mathris.

      to get the right texture, the ghee added to the flour should be in the ratio of 1:5 of ghee to flour respectively. also the flour should be kneaded with less water and must be a little hard. knead very well. thats it and you can make good mathris at home. in fact when i made them some extra water fell and hence the bubbles on the mathri.

  7. says

    You can make out they are crisp! Been looking for a mathri recipe. Though this is thinner than what we get at the local store, they look yummier.

    • says

      i made them thinner than the ones available outside. i have to replace these pics as soon as i make the next batch in the monsoons.

  8. SUNITA says

    thanks so much for this recipe i was fed up of searching for he proper recipe as the ones we get in the shops are yuck to taste finally i will be making these today itself all ingredients ready

  9. says

    These look lovely. I like ajwain a lot. Unfortunately, I have fear of frying so only eat fried things in restaurants, but I’m going out for an Indian meal to celebrate Diwali tomorrow night. They’ve promised us free sweets with our meal and rafts of lights. Can’t wait.

    • dassana says

      thanks sharyn. you could even bake these. they will taste more like baked crackers.

      enjoy the diwali celebrations…