Flaky, Savory Indian Mathri or Mathari Recipe

Mathari Recipe: Mathri (also called mathiya or mathari) is a classic North Indian snack known for its crispy, flaky texture and savory flavor. These spiced crackers are typically made with a blend of all-purpose flour, whole wheat flour, and various spices. They make an ideal tea-time snack and are especially popular during festive occasions like Diwali, Holi, and Karwa Chauth. This recipe includes both fried and baked versions of mathri, so you can choose the traditional approach or a lighter baked option.

About This Mathri Recipe 

This recipe gives you the secrets to achieving perfectly flaky Punjabi-style mathri. It’s seasoned with carom seeds (ajwain), black pepper, kasuri methi (dried fenugreek leaves), and cumin seeds, which add a wonderfully aromatic and savory flavor. The combination of all-purpose flour and whole wheat flour adds structure to the mathri, while ghee or oil ensures they turn out crisp and golden.

This recipe yields about 30 pieces and can be doubled or halved to suit your needs. Store them in an airtight container for weeks of snack-time enjoyment!

Ingredients: Mathari Recipe

• Flour and Fat
  • 2 cups all-purpose flour (maida)
  • ½ cup whole wheat flour (atta)
  • 3 tbsp ghee or oil (for binding)
• Spices
  • 2 tsp carom seeds (ajwain)
  • 2 tsp crushed black peppercorns
  • 2 tsp dry fenugreek leaves (kasuri methi)
  • 1 tsp cumin seeds
  • A pinch of asafoetida (optional)
  • A pinch of baking soda (for baking only)
  • Salt to taste
• Additional Ingredients
  • 5-6 tbsp water, as needed
  • Oil for deep frying (if making fried mathri)

Step-by-Step Guide to Making Mathari Recipe

1. Prepare the Dough

• Heat the ghee or oil until hot, then add to a mixing bowl along with all-purpose flour, whole wheat flour, and spices. Combine well, making sure the ghee is evenly distributed, so the flour resembles coarse crumbs. This step ensures a flaky texture.
• Gradually add water, mixing gently to form a firm dough (not as soft as roti dough). Cover and let rest for 30 minutes.

2. Shape and Roll the Mathri

• Divide the dough into small balls. Roll each ball between your palms for an even shape, then flatten with a rolling pin to medium thickness.
• Prick each mathri with a fork to prevent puffing during frying. You can use a cookie cutter for uniform shapes or leave the edges jagged for a more rustic look.

3. Fry the Mathri (Traditional Method)

• Heat oil in a deep pan. Fry 4-6 mathri at a time on medium heat until golden and crisp on both sides, turning as needed.
• Drain on a paper towel to absorb excess oil. Allow them to cool before storing.

4. Bake the Mathri (Alternative Method)

• Preheat your oven to 350°F (180°C). Arrange the mathri on a baking sheet and brush with oil. Bake for about 15-20 minutes, flipping halfway through until they are lightly golden and crisp. Mathari Recipe

Tips for Perfect Mathri Recipe

• For the best flaky texture, don’t knead the dough too much. Just bring it together until firm.
• Ensure the oil is hot enough before frying; otherwise, the mathri may absorb too much oil.
• Pricking the mathri with a fork is essential to avoid puffing.
• Let the fried mathri cool completely before storing in an airtight container to preserve crispiness.

Serving Suggestions 

Mathri pairs wonderfully with Indian tea, or enjoy it with mango or lemon pickle for an extra tangy flavor. It’s a versatile snack that stays fresh for weeks when stored properly.

FAQs about Mathari Recipe

Can I use whole wheat flour instead of all-purpose flour for a healthier mathri? 

Yes, you can replace all-purpose flour with whole wheat flour, but the mathri will have a slightly denser texture and be less flaky.

How long can I store mathri, and what’s the best way to keep it crisp? 

Stored in an airtight container, mathri can stay fresh and crispy at room temperature for up to 3 weeks.

Can I add other spices to the mathri dough? 

Absolutely! Try adding turmeric, red chili powder, or garam masala for more flavor. Mathari Recipe

Is baking mathri as flavorful as frying? 

Baked mathri will be slightly denser and less flaky than fried, but it’s a good low-fat option and still flavorful.

How can I make mathri gluten-free? 

To make gluten-free mathri, you can experiment with gluten-free flours like chickpea flour, though the texture may vary.