Vegan Mathri
Discover the delightful crunch of Vegan Mathri, a plant-based twist on the classic Indian snack! These savory, flaky crackers are crafted with a wholesome blend of all-purpose flour, whole wheat flour, and semolina, gently seasoned with carom seeds, cumin, and a hint of black pepper for a burst of aromatic spices in every bite. Prepared with a semi-soft, oil-enriched dough and fried to golden perfection, these mathris boast an irresistibly crispy texture that pairs beautifully with a steaming cup of tea or coffee. Perfect for festive occasions, afternoon snacking, or as an on-the-go treat, this easy recipe is completely dairy-free and ideal for vegans, ensuring everyone can savor their nostalgic charm. Store them in an airtight container to enjoy their crunch anytime!
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Recipe Information
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1 tablespoon Semolina
- 1 teaspoon Carom Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper Powder
- 4 tablespoons Vegetable Oil (for dough)
- 0.75 cup Water
- 2 cups Oil (for frying)
Instructions
In a large mixing bowl, combine all-purpose flour, whole wheat flour, and semolina.
Add carom seeds, cumin seeds, salt, and black pepper powder to the dry ingredients and mix well.
Pour in 4 tablespoons of vegetable oil and mix with your fingers until the mixture resembles coarse breadcrumbs.
Gradually add water, kneading the mixture to form a semi-soft dough. It should be firmer than a bread dough but soft enough to shape.
Cover the dough with a damp cloth and let it rest for about 15 minutes.
After resting, divide the dough into small balls, approximately the size of a golf ball.
Take each ball and flatten it using your palms, then roll it out into a 2-3 inch disk on a flat surface. Prick the disks with a fork to prevent puffing during frying.
In a heavy-bottomed pan, heat 2 cups of oil over medium flame. To test if the oil is ready, drop a small piece of dough into it; if it comes up steadily on the surface, the oil is hot enough.
Fry the mathris in batches, ensuring not to overcrowd the pan. Fry until they are golden and crisp on both sides, turning occasionally.
Remove the mathris with a slotted spoon and drain the excess oil on paper towels.
Let them cool completely before storing in an airtight container. Serve the mathris as a snack with tea or coffee.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 0.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 123 mg | 3% | |
*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.
