Mathri Recipe, Salted crackers recipe

Mathris are popular north Indian sanck. They are salty crackers laced with ajwain. They are served with mango pickle, but I like to have them with tea or as a afternoon snack. There are many versions of making mathri, I will keep on sharing them on the blog.

Traditionally, mathris are prepared and feasted on during festivals like Diwali and karwa chauth.

The trick to get the perfect crispy texture of mathri lies in the ingredients that goes into the dough and the way it is deep fried. But making them at home is super easy with this step by step recipe.

Step by step Mathri recipe:

1. Take 1.5 cup all purpose flour (maida), salt, baking soda and ajwain and mix well.
   
2. Add ghee and rub the flour using your fingers until mixture turns crumbly.
   
3. Add water and start to knead the dough. Divide it into equal portions.
   
4. Roll it out into 2-3 inches diameter and ½ inch thickness using rolling pin. No need to make perfect round shaped flat puri.
   
5. Prick it using fork (this will help prevent puffing during deep frying).
   
6. Similarly roll more mathris from remaining dough.
   
7. Deep fry 4-5 rolled mathris at a time and reduce the flame to low. Deep fry them over low to medium flame.
   
8. When bottom surface turns light golden brown, flip it over to another side and deep fry until another side turns golden brown and crisp.
   
9. It will take around 7-8 minutes total to deep fry both sides. Drain oil using slotted spoon and transfer them on a plate with kitchen towel.
   
10. Deep fry, remaining mathris in the same way.
    

Mathri recipe below:

Mathri recipe Prep time Cook time Total  10 min  35 min  45 min Mathri – salty Indian crackers with ajwain (carom seeds) flavor AUTHOR: Monali RECIPE TYPE: Snacks CUISINE: Indian SERVES: makes 25 mathris INGREDIENTS (measuring cup used, 1 cup=237 ml) 1½ cup Maida/ all- purpose flour 1/3 tsp Salt A pinch of baking soda 1 tsp. Carom seeds (ajwain) 3 tbsp. ghee (clarified butter) ½ cup water or as required Oil for deep frying DIRECTION Take maida (all purpose flour), salt baking and soda and sieve them together Add ajwain and mix well. Add ghee and rub the flour using your fingers until mixture turns crumbly. Add water and start to knead the dough. The dough should be little tight and hard. It is not necessary to knead the dough until smooth surface. Cover it and keep aside for 10-15 minutes. Knead the dough again for a minute and divide it into 25 or more equal portions.  Place each portion on rolling board and slightly press it using your palm. Roll it out into 2-3 inches diameter and ½ inch thickness using rolling pin. No need to make perfect round shaped flat puri. Prick it using fork (this will help prevent puffing during deep frying) Similarly roll more mathris from remaining dough. Heat oil in a heavy based frying pan over medium flame. When oil is medium hot, add 4-5 rolled mathris at a time and reduce the flame to low. Deep fry them over low to medium flame. When bottom surface turns light golden brown, flip it over to another side and deep fry until another side turns golden brown and crisp. It will take around 7-8 minutes total to deep fry both sides. Drain oil using slotted spoon and transfer them on a plate with kitchen towel. Deep fry remaining flattened circles in the same way. Cool them at room temperature and store mathri in an air tight container. Consume them within 10-15 days.  NOTES Make sure the dough is not soft otherwise mathri will not turn crispy. Be patient while deep frying, because mathris take more time to cook. If you fry them over high flame, then they will turn golden brown immediately but remain uncooked from inside. Do not over crowd while deep frying to allow them cook evenly.  SERVING SUGGESTION Serve them with tea in the breakfast or with your favorite chutney as an evening snack.