Masala Mathri, How To Make Mathri
by Tarla Dalal
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:
Makes 26 mathris
For Masala Mathri
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
1/4 cup semolina (rava / sooji)
1/2 tsp carom seeds (ajwain)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1 tbsp dried fenugreek leaves (kasuri methi)
1/4 tsp baking powder
salt and freshly ground black pepper (kalimirch) powder to taste
4 tbsp melted ghee
oil for deep frying
For masala mathri
- For masala mathri
- To make {span class="bold1"}masala mathri recipe{/span}, combine all the ingredients in a deep bowl and mix it well using your fingertips until it resembles grainy texture.
- Knead into a hard dough using 1 cup of water. Divide the dough into 26 equal portions.
- Flatten each portion of the dough into 75 mm. (3 inch) diameter circle.
- Prick the mathri with a fork at regular intervals. Repeat steps 3 and 4 to make 25 more mathris.
- Heat the oil in a deep non-stick kadhai and deep-fry a few mathris at a time.
- Deep fry them 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 6 to deep-fry the remaining mathris.
- Serve or store the {span class="bold1"}masala mathris{/span} in an air-tight container.
like masala mathri recipe
-
masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri | then do try other Diwali jar snack recipes also:
- instant butter chakli recipe | rice butter chakli | butter murukku | crispy butter chakli |
- poha chivda | roasted poha chivda | thin poha chivda | maharashtrian poha chivda |
what is masala mathri recipe made of?
-
See the below image of list of ingredients for making masala mathri recipe.
how to make the dough
-
To make masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri | in a deep bowl, add 1 cup plain flour (maida). Plain flour (or all-purpose flour) is the primary ingredient in masala mathri and plays a crucial role in giving it its structure and texture.
-
Add 1 cup whole wheat flour (gehun ka atta). While wheat flour doesn't have a strong flavor, it absorbs the flavors of the spices and other ingredients, enhancing the overall taste of the mathri.
-
Add 2 tbsp besan (bengal gram flour). Besan adds a crumbly and slightly grainy texture to the mathri. When combined with wheat flour, it creates a perfect balance of crispiness and softness.
-
Add ¼ cup semolina (rava / sooji). Semolina adds a distinct crunchiness to the mathri. Its coarse texture contrasts with the smoother wheat flour, resulting in a layered and flaky texture.
-
Add ½ tsp carom seeds (ajwain). Carom seeds have a strong, pungent taste that complements the other spices in the masala mathri. They add a unique and complex flavor profile to the snack.
-
Add ½ tsp cumin seeds (jeera). The strong aroma of cumin seeds is released when the mathri is fried, contributing to its enticing fragrance.
-
Add ½ tsp chilli powder. The level of heat can be adjusted to your preference by increasing or decreasing the amount of chilli powder used.
-
Add 1 tbsp dried fenugreek leaves (kasuri methi). Kasuri methi has a complex flavor profile that is slightly bitter, earthy, and nutty. This complements the other spices in the mathri, creating a well-rounded taste.
-
Add ¼ tsp baking powder. This slight rise creates small air pockets within the mathri, resulting in a crispier and more delicate texture.
-
Add salt to taste.
-
Add freshly ground black pepper (kalimirch) to taste.
-
Add 4 tbsp melted ghee. When melted ghee is mixed into the flour, it coats the flour particles and prevents them from sticking together. This creates layers in the dough, resulting in a flaky and crisp texture when the mathri is fried.
-
Mix it well using your fingertips until it resembles grainy texture.
-
Gradually add 1 cup water.
-
Knead into a hard dough. A stiff dough holds its shape better, ensuring the mathri doesn't spread or lose its form during frying.
-
Divide the dough into 26 equal portions.
how to make masala mathri
-
Flatten each portion of the dough into 75 mm. (3 inch) diameter circle.
-
Prick the mathri with a fork at regular intervals.
- Repeat steps 3 and 4 to make 25 more mathris.
-
Heat the oil in a deep non-stick kadhai and deep-fry a few mathris at a time.
-
Deep fry them on a medium flame for 8 to 10 minutes.
-
Till they turn golden brown in colour from both the sides.
-
Drain on an absorbent paper. Repeat step 6 to deep-fry the remaining mathris.
-
Serve or store the masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri | in an air-tight container.
pro tips for masala mathri
-
Use melted ghee for the dough, so it mixes well with the flour.
-
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.
-
Ensure to cool them well before storing, to maintain their crispiness.
| Energy | 82 cal |
| Protein | 1.4 g |
| Carbohydrates | 8.7 g |
| Fiber | 0.7 g |
| Fat | 4.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 42.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0 mg |
| Folic Acid | 3.6 mcg |
| Calcium | 4.1 mg |
| Iron | 0.4 mg |
| Magnesium | 10.7 mg |
| Phosphorus | 27.9 mg |
| Sodium | 6.2 mg |
| Potassium | 27.5 mg |
| Zinc | 0.2 mg |
Can it be made with atta??
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 ?
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 ?
Hi,I enjoyed this recipe really very much ...Turned out very well ??My daughter loved it !!