Mathri is a popular snack in North India. Dough prepared from flour, water and Ghee, this snack is my all time favorite to munch along with Indian Chai. Sweet or savory, Mathris come in all flavours and are ideal to store for long ! Bringing to you my favorite kinds, the Masala Mathri
Mathri is a flaky and crunchy pastry which is really popular in India. Due to its long shelf life and ease of preparation, it is loved by everyone. You can find this at any tea stall in the northern regions of India. It is often considered a snack to be served along with the Indian Chai tea and is accompanied by Pickles which adds a real good flavour to these mathris. I usually prepare a big quantity of these and sore them in air tight jar so that i can enjoy them every single evening 🙂
I usually prefer to stick with the simple salty mathris as they go well with all sorts of pickles and are not spicy, hence can be enjoyed by people of all age groups but recently i made a batch of Masala Mathris to take along with me during a vacation trip. They tasted really good and i did not feel the need to eat them with any added pickles. Sharing the recipe below for you all to try !
Masala Mathri – Indian Savory Biscuits
- 2 cups All purpose flour
- 1/2 cup Oil
- salt to taste
- 5-6 tablespoons of water, room temperature
- 2 tablespoons of dried fenugreek leaves
- 1/2 tsp red chili powder
- 5-6 peppercorns, crushed
- pinch of asafoetida
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp garlic powder (optional)
- 1 tablespoon onion powder (optional)
- Oil for frying
- Take a bowl and to it, add in the flour and other ingredients except oil, water and oil. Mix well.
- Next, add in the oil and crumble with your hands till the flour starts to resemble bread crumbs.
- Now, slowly add in the water and knead with your hands to make a firm dough. Wrap a plastic film/damp cloth on it and let this dough rest for 10 minutes.
- Now divide the dough into cherry tomato size balls. Take each ball and roll into small, even circle (about 2mm). Take a fork and punch some holes in the dough circles. This would keep the mathris flat while frying and not get puffed up.
- Repeat this with all the dough balls and keep aside. Meanwhile, heat some oil in a deep pan and heat to medium high.
- Now, add in few Mathris at the same time in the hot oil and let the Mathris cook evenly on both sides. Maintain the medium high heat while frying the Mathris to ensure that they are cooked all the way and get crispy.
These Mathris are delightful. Enjoy with a hot cup of Indian Chai or use them as croutons for soups like this Curried Carrot Shorba . You can also serve them with mint-coriander chutney or use these to make Savory Yogurt Chaat.
In case you are wondering if there is a baked version for this, try these Cheddar Pepper Crackers.
The fried version tends to get a richer color and tends to be flakier and crispier but the baked version does good too.
Taking this to Fiesta Friday 🙂 Thank u Elaine and Caroline for doing this event !