What is Mathri?
Mathri is a savoury Indian snack like samosa and kachori. It is a flaky, crispy, vegetarian, eggless cracker that you can store for months at room temperature. There are different flavours of mathri – methi mathri, masala mathri, ajwain mathri, baked mathri, or plain mathri. Almost every Indian household has a jar of mathri in the kitchen cabinet. It is a quintessential teatime snack favourite of kids and adults.
My Methi Mathri Recipe
The Methi Mathri Recipe comes from my mother’s recipe journal. And she is a perfectionist when it comes to making mathri. The entire batch is of equal size, perfectly fried at the right temperature, and subtly flavoured. There is this pleasing aroma of dried fenugreek, along with the crispness provided by semolina. With much ease, she prepares a large batch of a kilogram or so. And packs it with love for globe trotters like us, who often celebrate festivals away from home. This mathri recipe from her kitchen often makes me feel close to her and taste the essence of her artisanal cooking.
My Tried & True Tips
The flour mixture, after adding oil, should resemble fine bread crumbs. Always add water, one tablespoon at a time to bind the dough. Knead the dough for 5 – 10 minutes. Rest the mathri dough for 15 minutes, covered with a wet muslin cloth. To shape the mathri, divide the dough into equal size small balls and flatten them with your fingers or palm to form a tiny disc. Do not press the disc too hard. It would reduce the thickness of the mathri. Ensure the oil is heated to the right temperature before frying the mathri. Fry mathri in small batches of 6 – 8 rather than over-crowding the frying pan. Flip at regular intervals and cook evenly from both sides.
Watch Mathri Recipe Video
Serving & Storing Suggestion
Like, a cracker, you can serve mathri with everything and anything. In India, we like to relish mathri with our favourite chutney, pickle, and a cup of masala tea. Methi Mathri is an excellent pre-made snack for travelling. It remains fresh at room temperature for days. The best way to store mathri is in an airtight container at room temperature. In a hot tropical climate, it is best to keep it in the refrigerator after a week else the mathri starts tasting bad. Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
