Mathris are round flat crackers made by deep frying maida (plain flour) discs. They have a crunchy flaky texture and are flavored simply with some salt and ajwain (carom seeds).
Mathris are a very popular snack which is loved by kids and adults alike. They are generally prepared in large batches and can be enjoyed for a number of days.
Mathris are also an important part of Indian festivals like Diwali and Holi. Food preparations for these festivals start a few days in advance and mathris are generally one of the first snacks to be made.
They can be eaten as a small quick snack in between meals and are also a tea time favorite. They are generally eaten on their own, but also taste great with some pickle.
You can also add some curd, tamarind chutney and coriander chutney along with a sprinkling of roasted cumin powder, red chilli powder and salt to make a quick chaat.
Mathris have a great shelf life. You can make these mathris in bulk and store them in an airtight container for upto a month. They are also great for taking along on trips.
For storage, allow the mathris to cool completely otherwise they will become soggy. Then store them in a airtight container in a cool dry place.
To make Mathris at home follow the detailed step by step recipe with photos posted below.
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Servings: 1 Big Jar (20-25 Servings)
Nutrition (per serving)
Ingredients for Mathri Recipe
- 3 Cups Maida (Plain Flour)
- 1 Cup Sooji (Semolina)
- 2 Teaspoon Ajwain (Carom Seeds)
- 1-2 Teaspoon Salt, or to taste
- 1 Cup Desi Ghee or Cooking Oil
Step By Step Instructions With Photos For Mathri Recipe
Take 3 cups of maida (plain flour) in a wide vessel.
Mix 1 cup of sooji (semolina) with the maida.
Add 2 teaspoons Ajwain/ Carom Seeds and 1-2 Teaspoon Salt according to your taste.
Then add 1 cup of molten Desi Ghee to the flour mixture.
Mix well with your hands to coat the flour in the ghee completely.
Add around 1 cup water in small increments to make a tight dough.
Divide this dough into small equal portions.
Shape the divided dough into small balls and place them onto a flat surface. Use a rolling pin to flatten them out into small puris around 3-4 inches in diameter.
Heat oil in a pan and fry the mathris in batches till they turn light golden brown in color. Fry them on medium heat for the first few minutes and then turn the heat to low to allow them to cook from the inside.
Remove the mathris from the oil. Drain the excess oil by placing the mathris on a kitchen roll.
Mathris are ready. You can serve them immediately or store them for later use.
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