Masala Mathri, How To Make Mathri

Masala Mathri, How To Make Mathri

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masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri |

masala mathri is an Indian jar snack often served with tea. Learn how to make mathri - Diwali jar snack.

Crispy and flavourful, crispy mathri - Indian style can be prepared quite easily with readily available ingredients and hails from the state of Rajasthan. Though it requires little practice to master the art of pinching the mathri, which is very peculiar about this dish.

To make masala mathri, combine the maida, ajwain, cumin seeds, chilli powder, black pepper powder, ghee and salt in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 5 equal portions. Roll out one portion of the dough into a 100 mm. (4”) diameter circle. Pinch the edges of the rolled mathri to form a design. (as shown in image 1). Prick the mathri with a fork at regular intervals. (as shown in image 2). Repeat steps 3 to 5 to make 4 more mathris. Heat the oil in a deep non-stick kadhai and deep-fry 3 mathris at a time, on a medium flame for 8 to 10 minutes or till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Repeat step 7 to deep-fry 2 more mathris in one more batch. Serve or store in an air-tight container.

A tablespoon of melted ghee, added to the dough of khasta mathri, helps impart a flaky crispness to this delectable snack. Fragments of ajwain and cumin seeds are the key add on to the taste and flavour of this snack.

Mathri - Diwali jar snack is made in many households during the festival. You can make the mathris in bulk and store in an airtight container. Make your tea time more perfect with this jar snack.

Tips for masala mathri. 1. Use melted ghee for the dough, so it mixes well with the flour. 2. A fork is best to prick the mathri with its pointed edge so the mathri doesn’t puff up while frying and gets its necessary traditional flaky texture. 3. Ensure to cool them well before storing, to maintain their crispiness.

Enjoy masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri | with recipe below.

Masala Mathri, How To Make Mathri

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 mathris
Show me for mathris

Ingredients


For Masala Mathri
1 cup plain flour (maida)
1/4 tsp carom seeds (ajwain)
1/2 tsp cumin seeds (jeera)
1 tsp chilli powder
1/2 tsp freshly ground black pepper (kalimirch)
1 tbsp melted ghee
salt to taste
oil for deep-frying

Method
For masala mathri

    For masala mathri
  1. To make masala mathri, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. Divide the dough into 5 equal portions.
  3. Roll out one portion of the dough into a 100 mm. (4”) diameter circle.
  4. Pinch the edges of the rolled mathri to form a design. (as shown in image 1)
  5. Prick the mathri with a fork at regular intervals. (as shown in image 2)
  6. Repeat steps 3 to 5 to make 4 more mathris.
  7. Heat the oil in a deep non-stick kadhai and deep-fry 3 mathris at a time, on a medium flame for 8 to10 minutes or till they turn golden brown in colour from both the sides.
  8. Drain on an absorbent paper.
  9. Repeat step 7 to deep-fry 2 more mathris in one more batch.
  10. Serve or store the masala mathri in an air-tight container.
Nutrient values (Abbrv) per mathri
Energy159 cal
Protein2.9 g
Carbohydrates19.2 g
Fiber0.1 g
Fat7.8 g
Cholesterol0 mg
Sodium2.4 mg

Reviews

Masala Mathri, How To Make Mathri
 on 03 Dec 19 12:15 PM
5

Can it be made with atta??
Masala Mathri, How To Make Mathri
 on 16 Feb 17 08:49 AM
5

Masala Mathri, How To Make Mathri
 on 02 Aug 16 07:25 PM
5

I made this recipe and it came out well!! However the matris became soft(lost crispiness) in 2 -3 days despite storing in an airtight container! What could be wrong ? Also do we need to add baking soda to the dough ? Does it help in anyway ?
Tarla Dalal
03 Aug 16 08:44 AM
   Hi Sandya, Make sure the flame you are deep-frying is medium and not slow or high, that is very imp.
Masala Mathri, How To Make Mathri
 on 01 Apr 16 05:27 PM
5

Hi , Made masala mathri . Came out well . When done it was crispy but after some time it became very soft - Kind of soggy . Should it be very thin and deep fried ?
Tarla Dalal
02 Apr 16 01:24 PM
   Hi Akila, Make sure you do not deep-fry on a high flame as mentioned, keep the flame to medium they will always remain little crispier..
Masala Mathri, How To Make Mathri
 on 01 Apr 16 02:47 PM
5

Hi,I enjoyed this recipe really very much ...Turned out very well ??My daughter loved it !!
Tarla Dalal
01 Apr 16 03:48 PM
   Hi Shruti , we are delighted you and your daughter loved the Masala Mathri recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.