Masala Mathri – Crisp and savory deep fried Indian crackers made with flour and spices
Masala Mathri is a classic North Indian snack, particularly popular in the states of Rajasthan and Punjab. These deep fried mathris or biscuits are very crisp and flaky and are flavored with a choice of spices. these masala mathri are a every time everywhere kind of snack but usually served as a time time snack,breakfast and great as a travel food. You need some pickle or a cup of tea to have with this savory treat.
I made these masala mathri yesterday for Karwa chouth celebration and will make next batch for Diwali. This is a must during any celebration and festival as this is a snack which is enjoyed by everyone and had a long shelf life.
ou can also check these recipes-
- Dhaba Style Aloo Gobhi
- Sarson ka Saag
- Dry aloo Gobhi Sabzi
- Gobhi Matar Ka keema
- Gajar Ki Kanji
- Makki Aloo Paratha
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Mathri Recipe / Punjabi Masala Mathri
- 2 cup Refined Flour / Maida
- 1/2 cup Whole Wheat Flour / Atta
- 1 tsp Dried pomegranate seeds/sookha Anardana
- 1 tsp Carom seeds /ajwain
- 1 tsp Salt
- 1 tsp Cumin seeds/jeera
- 1 tbsp Coriander seeds/sabut dhaniya
- 1 tbsp Pepper corns/sabut kali mirch
- 1/2 tsp Asafoetida/hing
- 5 tbsp Cooking oil or Ghee
- 1 tsp Salt / Namak
- 8 tbsp Clarified Butter / Desi Ghee
- enough oil to deep fry
- Sieve together refined flour,wheat flour and salt
- Coarsly crush pomegranate seeds, pepper corns and coriander seeds.
- Take a big bowl and add refined flour mix, coriander seeds, pomegranate seeds, pepper corns,asafoetida, cumin and carom seeds.
- Mix all together and then add ghee or cooking oil and rub well
- Now add just enough water and make a stiff dough.
- Cover and rest for 15 minutes.
- Knead it slightly and make small balls from the dough.
- Roll the balls into medium thick discs and prick them with a fork all around,so they will not puff up while frying.
- Heat oil in a deep pan and fry mathris in batches on low heat.(first add them on medium heat and after few seconds lower the flame)don’t overcrowd the pan.
- Fry till they become golden in colour,drain on a paper napkin when done.
- Store when cooled completely.
1-The dough should be stiff like pooris other wise you will not get crisp mathris.
2-Don’t fry them on high heat otherwise they may become golden from out side but remain uncooked from inside and become soft after some time.
3-You can make these with just salt,cumin and carom seed,if you don’t want to add all the spices listed.
4- For a easier version-roll the dough into a big medium thick chapati and cut with a round or any shape or size of cookie cutter .
5-You can also bake them on 180 C -350 F for approx 20 minutes if you want to avoid deep frying.