Mathri
Crispy, flaky, and packed with aromatic spices, Mathri is a classic North Indian snack that perfectly pairs with your evening chai or coffee. Made from a blend of all-purpose flour, semolina, and infused with the warm flavors of carom seeds, cumin, and coarsely ground black pepper, this deep-fried delight offers an irresistible crunch and a savory burst in every bite. The secret to achieving its signature texture lies in kneading a firm dough enriched with warm ghee and carefully rolling and pricking each disc to ensure even cooking. Whether enjoyed fresh or stored for later in an airtight container, Mathri is the ultimate teatime companion and a must-have for festive occasions. Follow this simple recipe to create your own batch of these golden, melt-in-your-mouth treats.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Semolina
- 1 teaspoon Carom seeds (ajwain)
- 1 teaspoon Cumin seeds
- 1 teaspoon Black peppercorns, coarsely ground
- 1 teaspoon Salt
- 60 milliliters Ghee or oil
- 120 milliliters Water
- 500 milliliters Oil for deep frying
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, cumin seeds, coarsely ground black peppercorns, and salt. Mix well to evenly distribute the spices.
Heat the ghee or oil in a small pan until slightly warm. Add this warm ghee or oil to the flour mixture and mix well using your fingers until the mixture resembles breadcrumbs.
Gradually add water to the mixture and knead into a firm dough. Be careful not to add too much water. The dough should be stiff.
Cover the dough with a damp cloth and let it rest for about 15 minutes.
After resting, knead the dough again for a minute and divide it into equal-sized small balls.
Roll each ball into a 3-4 inch diameter disc. Use a fork to prick holes all over each rolled disc to prevent them from puffing up during frying.
Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil; it should sizzle and come up to the surface slowly.
Fry the mathris in batches on medium-low heat. Stir occasionally and ensure they are cooked evenly from both sides until they turn a golden brown. This should take about 6 to 8 minutes per batch.
Remove the fried mathris using a slotted spoon and drain over kitchen paper to remove excess oil.
Allow them to cool completely before storing in an airtight container. Your mathris are now ready to enjoy with a hot cup of tea.
Nutrition Facts
Calories |
6075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 564.3 g | 723% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2375 mg | 103% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 0.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 422 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.
