Mathri is one of the best Indian tea time snack. Made with plain flour or wheat flour. If you prefer it healthy, it goes really well with aloo ki sabji, pickles, chutneys, dry aloo gobhi curry or eaten as it is. It is a great snack to carry while traveling as it is dry and can be stored for weeks in an airtight container.
During the festival time my mother would make 80-90 mathris and we would feast on them for weeks. It’s a popular snack in my inlaws house too. Nobody leaves on vacation or tour without a packet of them.
My mother in law puts a whole black pepper on mathri before frying and presses it with a rolling pin so that it is embedded in the mathri and looks really good. It also gives a very nice flavor to the mathri. Some people add ajwain( carom seeds) to the dough for flavor.
How to make Mathri
preparation time: 10 minutes
Cooking time: 40 minutes
makes 30-40 mathri (depending on the size)
2 cups plain flour (maida)
2 tbsp semolina (suji)
1 tsp salt
4 tbsp refined oil/ghee
1 cup lukewarm water
30-40 black pepper for decoration
oil for deep frying
To make Mathri
Sieve the flour. Add salt to it. Now make a well in the center and add the oil/ghee. Rub the flour between your palms and mix thoroughly. When pressed in the palm, it should be able to hold its position otherwise you can add more oil. If you want to add carom seeds you should add them now.
Add a little water and start kneading the dough. Start adding the water slowly not all of it at once. You might need only ½ or ¾ cup of water only. The dough should be tight like that of pooris.
Make small balls of the dough. Roll out the mathris on a flat surface. Prick with a knife or fork. Put a black pepper in the center and hit it with the rolling pin so that it gets slightly cracked and embedded in the mathri.
If you want perfect uniform shape for the mathris roll out a big round and cut uniform circles with the help of a jar cap
Deep fry 5-6 mathris at a time in the oil till golden.
Serve with pickles/ chutneys and tea of course.
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