Crispy Mathri: North Indian Snack

wellhealthorganic.com Mathri: Mathri, also known as mathiya or mathari, stands as a beloved North Indian delight, perfect for tea time indulgence. These savory, flaky, and spiced crackers offer a crispy texture and a burst of flavors, crafted from all-purpose flour, an array of spices, and seasonings. Below, I present both fried and baked variations of this enticing snack.

Mathri

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Dough Resting Time: 30 minutes
• Total Time: 1 hour and 10 minutes
• Cuisine: North Indian, Punjabi
• Course: Snacks, Starters
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

1. 2 cups all-purpose flour (250 grams)
2. ½ cup whole wheat flour (60 grams)
3. 3 tablespoons Ghee or neutral-tasting oil
4. 5 to 6 tablespoons water (adjust as needed)
5. 2 teaspoons carom seeds (ajwain)
6. 2 teaspoons black peppercorns, crushed or whole
7. 2 teaspoons dry fenugreek leaves (kasuri methi)
8. 1 teaspoon cumin seeds
9. 1 pinch asafoetida (hing), optional
10. 1 pinch baking soda (optional for frying; necessary if baking)
11. Salt, to taste
12. Oil, for deep frying

Also Read: Masala Papad

Instructions:

Making the Dough:

1. Heat the ghee or oil in a small pan until hot.
2. Combine the hot ghee/oil with all-purpose flour, whole wheat flour, spices, dry fenugreek leaves, salt, and baking soda in a mixing bowl.
3. Mix everything well with a spoon, then evenly distribute the fat into the flour with your fingertips until the mixture resembles breadcrumbs.
4. Gradually add water, 1 or 2 tablespoons at a time, mixing until the dough comes together. Avoid kneading excessively.
5. Once the mixture can be easily gathered into a ball, cover it with a kitchen towel and let it rest for 30 minutes.

Rolling the Mathari:

1. Heat oil for frying in a kadai or frying pan.
2. Pinch small balls from the dough and roll them lightly in your palms.
3. Flatten each ball with a rolling pin to medium thickness, maintaining jagged edges.
4. Prick each rolled dough with a fork or knife.
5. If desired, use a biscuit or cookie cutter for a smoother finish.

Frying Mathri:

1. Test the oil temperature by dropping a small piece of dough; it should rise gradually to the surface.
2. Fry the mathri in medium-hot oil until crisp and golden, turning as needed.
3. Adjust heat if necessary to ensure even frying.
4. Drain fried mathri on kitchen paper towels and store in an airtight container.

Baking Mathri:

1. Preheat oven to 180°C (356°F).
2. Roll the dough into round discs.
3. Place them on a baking pan and bake for 20 to 30 minutes or until light golden.
4. Turn over the mathri halfway through baking for even browning.
5. Adjust baking time if needed, and monitor closely.

Also Read: Paneer Roll

Notes:

• Adjust spice levels according to preference.
• For baking, consider adding 1 to 2 tablespoons more oil or ghee.
• Dry fenugreek leaves can be omitted if unavailable.
• Experiment with air-frying if desired.
• This recipe is scalable for smaller or larger batches.
• Nutrition information is approximate per fried mathri.