Dairy-Free Mathri
Crispy, flaky, and irresistibly savory, this Dairy-Free Mathri recipe is a delightful twist on the traditional Indian snack, perfect for those avoiding dairy without compromising on flavor. Made with all-purpose flour and semolina, these golden treats are seasoned with aromatic carom seeds, cumin, and a touch of crushed black pepper for an added burst of spice. The dough is enriched with vegetable oil to achieve the signature crumbly texture and fried to perfection for that satisfying crunch. Simple to prepare with pantry staples, these mathris make an excellent accompaniment to your afternoon chai or a versatile snack to enjoy anytime. Plus, they store beautifully, making them a great make-ahead option for festive celebrations or everyday indulgence.
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Recipe Information
Ingredients
- 250 grams All-purpose flour (maida)
- 50 grams Semolina (sooji)
- 1 teaspoon Carom seeds (ajwain)
- 1 teaspoon Cumin seeds (jeera)
- 0.5 teaspoon Crushed black pepper
- 1 teaspoon Salt
- 60 milliliters Vegetable oil (for dough)
- 100 milliliters Water
- 500 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, cumin seeds, crushed black pepper, and salt.
Add 60 ml of vegetable oil into the dry ingredients. Mix the oil into the flour using your fingertips until the mixture resembles coarse crumbs.
Gradually add water little by little and knead into a stiff dough. The dough should not be too soft. Cover it with a damp cloth and let it rest for about 15 minutes.
Divide the dough into small portions and roll each portion into a ball. Flatten each ball slightly to form a disc about 2 inches in diameter. Use a fork to prick each disc a few times. This helps in even cooking and prevents them from puffing up.
Heat 500 ml of vegetable oil in a deep frying pan over medium heat.
Once the oil is hot, reduce the flame to low-medium heat and gently slide in a few of the prepared discs.
Fry the mathris slowly on low to medium heat until they turn golden brown and crispy. Stir occasionally to ensure even cooking.
Once cooked, remove the mathris from the oil using a slotted spoon and transfer them onto a plate lined with paper towels to absorb excess oil.
Repeat the process with the remaining discs. Allow them to cool completely before storing.
Serve the dairy-free mathris as a delicious snack with tea or coffee or store them in an airtight container for later use.
Nutrition Facts
Calories |
5907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 564.0 g | 723% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 1.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
