Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.70
from
13
votes
mathri recipe
mathri recipe - indian spiced salty crackers laced with ajwain and peppercorns
Prep Time
25
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
Course:
Snacks
Cuisine:
North Indian, Punjabi
Servings:
3
to 4
Author:
Dassana Amit
Ingredients
1
cup
wheat wheat flour
(atta)
3/4 to 1
cup
all purpose flour
(maida or white flour)
1
teaspoon
ajwain
(carom seeds)
1
teaspoon
crushed black pepper
(kali mirch powder) - optional
1
teaspoon
cumin seeds
(jeera) - optional
¼
teaspoon
baking soda
2
tablespoon
Ghee
½ to ¾
cup
water
salt to taste
oil for frying
few black peppercorns
(sabut kali mirch)
Instructions
seive the wheat flour, white flour, cooking soda and salt together. add the ajwain.
mix the carom seeds with the rest of the seived flours. add the ghee.
add water and start to knead the dough.
the dough should not be soft, but a little tight and hard.
make the mathris in any shape as shown in the pictorials below. you could make them
round or
triangular.
if making round mathris then make it a little thick.
fry the mathris in low to medium hot oil till browned and crisp.
serve mathri as a snack with indian chai or with punjabi mango pickle.
Notes
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.