Mathri: Flaky, crisp North Indian fried crackers flavoured with carom seeds, fenugreek leaves and black pepper. These golden bites are a tea-time favourite, often served with pickle or chutney. Their spiced, savoury flavour makes them a festive must-have during Diwali and Holi. Easy to store and perfect for munching on the go or gifting.
In a large mixing bowl, combine the whole wheat flour, besan, semolina, salt, carom seeds, kasuri methi and crushed black pepper. Mix thoroughly with a spoon.
Description - Step 2
Add Hot Oil
Heat 6 tbsp oil in a small pan until very hot but not smoking. Pour this hot oil over the flour mixture. Mix well, first with a spoon and then with your fingertips, until the oil is evenly incorporated and the mixture resembles breadcrumbs.
Description - Step 3
Knead Dough
Make a well in the centre of the flour mixture. Pour in 1/2 cup warm water and mix to form a stiff dough. Knead the dough well, adding 1-2 tbsp more water if needed, until it is smooth and pliable but not soft. Cover and let the dough rest for 10 minutes.
Description - Step 4
Shape Mathri
Divide the dough into 20-24 equal portions. Roll each portion between your palms to make a smooth ball, then press with your thumb to flatten it into a thick disc about 5 cm in diameter. Use a fork to prick the discs all over.
Description - Step 5
Fry Mathri
Heat 2 cups of oil in a deep kadai or wok over medium heat. When hot, gently slide in 6-8 Mathri at a time. Fry on low heat, turning occasionally, until the Mathri are crisp and light golden on both sides. Drain on paper towels. Repeat until all Mathri are fried.
Description - Step 6
Cool and Store
Allow the fried Mathri to cool completely on a wire rack. Store in an airtight container at room temperature for up to 2 weeks. Serve with hot masala chai and mango pickle.
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