Mathri | Mathiya

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Mathri, also known as mathiya or mathari, is a beloved snack originating from North India. These crispy crackers are crafted from a blend of all-purpose flour, semolina, and an array of spices, resulting in a savory and salty treat. Traditionally enjoyed during tea time, mathris pair perfectly with a hot cup of chai or a tangy pickle.

Mathri holds a special place in my heart as it’s been a cherished snack in my family for as long as I can remember. Whenever my mom prepared a batch, the aroma would waft through our home, creating an irresistible temptation. She often made them in large quantities, packing them for my sister and me when we were away studying in different cities. Despite being fried, these homemade snacks always felt fresher and more comforting than their store-bought counterparts, thanks to the love and care poured into their creation.

Even when we go far away, my mom still sends us homemade snacks like mathris and laddoos. It reminds me of how much she loves us, and it makes me feel really thankful and happy.

Today, I’m thrilled to share my mom’s cherished recipe for mathris with you. May this simple yet delightful snack bring as much joy to your home as it has to mine.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup semolina (sooji)
• 1/4 cup ghee or clarified butter
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Water, as needed for kneading
• Oil, for frying

Recipe Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine 2 cups of all-purpose flour and 1/4 cup of semolina.
   • Add 1 teaspoon of carom seeds, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the bowl.
   • Mix the dry ingredients well to ensure even distribution of the spices.
   • Now, heat up 1/4 cup of ghee or clarified butter in a small sauce pan. Add the hot ghee to the dry ingredients and mix with a spatula. Once the mixture cools down and is warm enough to touch, using your finger tips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs.
   • Gradually add water, a little at a time, and knead the mixture into a firm dough. The dough should not be too soft or too stiff.
2. Rest the Dough:
   • Once the dough is well-kneaded, cover it with a damp cloth and let it rest for about 15-20 minutes. This allows the gluten to relax and makes the dough easier to work with.
3. Shape the Mathris:
   • After resting, divide the dough into small lemon-sized balls.
   • Using your palms, flatten each ball slightly to form a disc shape.
   • With a rolling pin, roll out each disc into a thin round shape, about 1/4 inch thick.
   • Using a fork, prick the rolled-out discs all over. This prevents them from puffing up while frying.
4. Fry the Mathris:
   • Heat oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
   • Carefully slide in the rolled-out mathris into the hot oil, making sure not to overcrowd the pan.
   • Fry the mathris in batches, flipping them occasionally with a slotted spoon for even frying.
   • Fry until the mathris turn golden brown and crispy on both sides.
5. Drain and Cool:
   • Once the mathris are fried to perfection, remove them from the oil using a slotted spoon.
   • Place the fried mathris on a plate lined with paper towels to absorb any excess oil.
   • Allow the mathris to cool completely before storing or serving.
6. Serve and Enjoy:
   • Once cooled, transfer the mathris to an airtight container for storage.
   • Serve the crispy mathris alongside a piping hot cup of chai or your favorite beverage.
   • Enjoy the crunchy goodness of homemade mathris as a delightful tea-time snack or anytime treat!

Serving Suggestions

1. Mathri with Chai: This is the most popular way Mathri is enjoyed. The savory taste of Mathri perfectly complements the sweetness of the chai making it a perfect accompaniment.

1. Mathri Chaat: Crushed mathris served with boiled potatoes, chickpeas, chopped onions, tomatoes, and a drizzle of tangy tamarind chutney and mint chutney. Sprinkle with chaat masala and garnish with sev (crispy chickpea noodles) and fresh coriander leaves for a burst of flavors.

1. Mathri Pizza: Use mathris as a crunchy base for mini pizzas. Top each mathri with pizza sauce, shredded cheese, your favorite toppings like bell peppers, olives, and mushrooms, and bake until the cheese is melted and bubbly. Serve as a fun and unique appetizer.

1. Mathri Bhel Puri: Mix crushed mathris with puffed rice (murmura), chopped onions, tomatoes, and boiled potatoes. Add a squeeze of lemon juice, sprinkle with chaat masala, and toss well. Serve immediately as a tangy and crunchy snack.

1. Mathri Dahi Papdi: Layer mathris with crisp papdis (fried flour discs), boiled chickpeas, whisked yogurt, and a drizzle of sweet and spicy chutneys. Garnish with roasted cumin powder, red chili powder, and chopped coriander leaves for a refreshing and satisfying chaat.
2. Mathri Aloo Tikki Chaat: Top mathris with mashed potato patties (aloo tikki), chopped onions, and tomatoes. Drizzle with yogurt, tamarind chutney, and mint chutney. Sprinkle with chaat masala, sev, and fresh coriander leaves for a delightful chaat experience.
3. Mathri Chivda: Crushed mathris mixed with roasted peanuts, curry leaves, mustard seeds, and dried fruits like raisins and coconut flakes. Season with salt, chili powder, and turmeric. This crunchy and savory snack is perfect for munching during tea time.

Tips and Tricks

• Make sure the oil is at the right temperature before frying the mathris to ensure they cook evenly and become crispy.
• Don’t overcrowd the frying pan with too many mathris at once, as this can lower the oil temperature and result in soggy snacks.
• Adjust the seasoning according to your preference. You can add more or less salt and pepper as desired.
• Store the mathris in an airtight container once they have cooled completely to maintain their crispiness for longer.
• For extra flavor, you can add a pinch of asafoetida (hing) or crushed dried fenugreek leaves (kasuri methi) to the dough.
• If you prefer a spicier kick, you can add finely chopped green chilies or chili powder to the dough.
• Experiment with different shapes for your mathris. Instead of the traditional round shape, you can try cutting them into squares or triangles for a unique presentation.

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FAQs

Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, you can substitute whole wheat flour for all-purpose flour to make a healthier version of mathris.

Q: How long can I store mathris?

A: Mathris can be stored in an airtight container for up to two-three weeks at room temperature.

Q: Can I bake mathris instead of frying them?

A: Yes, you can bake mathris for a healthier alternative. Preheat your oven to 350°F (180°C), place the rolled out mathris on a baking sheet lined with parchment paper, and bake for 20-25 minutes or until golden brown and crisp.

Q: Can I freeze the dough for later use?

A: Yes, you can freeze the mathri dough for up to a month. Simply wrap the dough tightly in plastic wrap or place it in an airtight freezer bag before freezing. Thaw the dough in the refrigerator overnight before rolling and frying.

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