Gluten-Free Mathri
Treat yourself to the crispy, delicious goodness of *Gluten-Free Mathri*, a perfect savory snack reinvented for those with gluten sensitivities. Made with a wholesome blend of rice flour and chickpea flour, this recipe retains the classic Indian flair while being completely wheat-free. Infused with the aromatic flavors of carom seeds, cumin, and a hint of black pepper, each bite is a delightful combination of crunch and spice. Prepared with ghee for a rich traditional taste—or oil for a vegan-friendly twist—these gluten-free crackers are fried to golden perfection and pricked to ensure their signature crispiness. Ideal for tea-time indulgence or festive celebrations, Gluten-Free Mathri is a snack you can prepare ahead and enjoy for up to two weeks. Whether you’re gluten-free or simply love trying unique Indian snacks, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 1 cup Chickpea flour (besan)
- 1 teaspoon Salt
- 1 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Crushed black pepper
- 1 teaspoon Cumin seeds
- 4 tablespoons Ghee (clarified butter) or oil (for vegan)
- 0.75 cup Water
- 2 cups Oil (for frying)
Instructions
In a large mixing bowl, combine rice flour and chickpea flour.
Add salt, carom seeds, crushed black pepper, and cumin seeds to the flour mixture.
Mix the dry ingredients well with a spoon or your fingers.
Add ghee (or oil for a vegan version) to the flour mixture and crumble it thoroughly to get a breadcrumb-like consistency.
Gradually add water to the mixture and knead to form a moderately stiff dough. The dough should not be too soft or too hard.
Cover the dough with a slightly damp cloth and let it rest for 10-15 minutes.
After resting, divide the dough into small portions and roll each into a ball.
Flatten each ball slightly and use a rolling pin to roll out into a round disc about 1/4 inch thick.
Prick the rolled-out discs with a fork to prevent puffing during frying.
Heat oil for frying in a deep frying pan over medium heat.
Once the oil is hot, gently slide 2-3 mathris into the oil and fry them on medium heat.
Fry the mathris until they are golden brown and crisp on both sides. This should take about 5-6 minutes.
Remove mathris using a slotted spoon and drain them on paper towels to remove excess oil.
Repeat the process with the remaining dough.
Let the mathris cool completely before serving. They can be stored in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
5718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 536.1 g | 687% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 13.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1215 mg | 26% | |
*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.
