Traditional Indian Mathri Recipe: A Crunchy Savory Delight

Ingredients

  • 2 cups All-Purpose Flour (Maida)
  • 1/2 cup Semolina (Sooji)
  • 1/2 cup Clarified Butter (Ghee)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Carom Seeds (Ajwain)
  • 1/2 teaspoon Cumin Seeds (Jeera)
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Yogurt
  • Oil, for deep frying

Steps and instructions

  1. In a mixing bowl, combine the all-purpose flour, semolina, salt, carom seeds, cumin seeds, and baking soda.
  2. Add the clarified butter (ghee) to the flour mixture and rub it in with your fingers until the mixture resembles breadcrumbs.
  3. Add the yogurt to the mixture and knead it into a firm dough. If the dough is too hard, add a little water. If it's too soft, add a bit more flour. Let the dough rest for 20-30 minutes.
  4. Divide the dough into small balls, approximately the size of a golf ball. Roll out each ball into a circle about 1/8 inch thick.
  5. Prick each rolled out dough circle with a fork to prevent it from puffing up during frying.
  6. Heat oil in a deep frying pan over medium heat. Deep fry the mathris in batches until they turn golden brown, turning them occasionally to ensure even cooking.
  7. Drain the fried mathris on paper towels to remove excess oil.
  8. Let the mathris cool completely before storing them in an airtight container.

Tools for making

  • Mixing Bowl - Used to combine the dry ingredients and knead the dough.
  • Fork - Used to prick the rolled out dough circles before frying.
  • Deep Frying Pan - Used to heat and fry the mathris.
  • Paper Towels - Used to drain excess oil from the fried mathris.
  • Airtight Container - Used to store the cooled mathris.

Recipe variations

  • Whole Wheat Mathri: Replace the all-purpose flour with whole wheat flour for a healthier version.
  • Spicy Mathri: Add red chili powder or finely chopped green chilies to the dough for an extra kick of spice.
  • Masala Mathri: Incorporate a blend of spices such as garam masala, turmeric, and coriander powder into the dough for a flavorful twist.
  • Fennel Mathri: Add crushed fennel seeds (saunf) to the dough to give the mathris a subtle, aromatic flavor.
  • Herb Mathri: Mix in dried herbs like dried mint leaves, dried fenugreek leaves, or dried parsley to infuse the mathris with a herby taste.
  • Nutty Mathri: Include crushed nuts such as almonds, cashews, or pistachios to add a crunchy texture to the mathris.
  • Sesame Mathri: Sprinkle sesame seeds on top of the rolled-out dough circles before frying, giving the mathris a nutty flavor and a visually appealing appearance.
  • Vegan Mathri: Substitute the clarified butter (ghee) with vegetable oil or vegan butter to make the recipe suitable for vegans.

Recipe overview

Enjoy a taste of traditional Indian cuisine with our easy-to-follow recipe for Mathri, a popular North Indian snack. Made from a simple dough of all-purpose flour, semolina, and yogurt, these crispy, deep-fried biscuits are lightly spiced with cumin and carom seeds. Whether you're preparing for a festive season or simply want a delicious snack to pair with your evening tea, these savory treats are perfect. By following this recipe, you will learn how to make classic Mathris that are perfectly crisp, delicately flavored, and have a melt-in-your-mouth texture. Enjoy the process and the tasty results!

Common questions

  1. Can I substitute all-purpose flour with whole wheat flour?
    Yes, you can substitute all-purpose flour with whole wheat flour, but note that it may result in a slightly different texture and taste.
  2. Can I use butter instead of clarified butter (ghee)?
    No, it is recommended to use clarified butter (ghee) as it provides the authentic flavor and texture to the mathris.
  3. Can I skip adding semolina (sooji) to the dough?
    No, semolina adds a unique crispness to the mathris. Skipping it may result in a different texture.
  4. How long can I store the mathris?
    When stored in an airtight container, mathris can be kept for up to 2 weeks.
  5. Can I bake the mathris instead of deep frying?
    Traditionally, mathris are deep-fried for the best taste and texture. Baking may result in a different outcome.
  6. What can I serve mathris with?
    Mathris are typically enjoyed on their own as a snack, but you can also serve them with chutneys, pickles, or a cup of tea.

Serving dishes and utensils

  • Rolling Pin - Used for rolling out the mathri dough into thin circles.
  • Fork - Used to prick the rolled out dough circles to prevent them from puffing up during frying.
  • Deep Frying Pan - Required for deep frying the mathris.
  • Paper Towels - Used for draining the fried mathris and removing excess oil.
  • Mixing Bowl - Used for combining and kneading the dough ingredients.

Origin stories

Mathri is a savory snack that hails from North India, often enjoyed during festivals like Diwali and Holi. Its origin story is somewhat obscured by the mists of time, but it is believed to have been a staple in the diet of traders and merchants who traveled long distances. Due to its long shelf life and easy portability, Mathri was an ideal food for their journeys. Interestingly, the word Mathri, in Punjabi, translates to 'husband'. It was often sent along with the lunchbox of working husbands, and thus earned its name. It continues to hold a special spot in the Indian kitchen, with variations of the recipe passed down through generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.