Traditional Mathri Recipe - North Indian Savoury Cracker Recipe
A delicious deep fried Indian savoury snack native of Northern part of India
In association with Vivatta (ChakkiAtta)
Mathri is a very famous Rajasthani snack which is traditionally made from flour - you can use either maida or whole wheat chakki atta. The creation of this snack was influenced by the need to have preserved foods that will stay edible for days and the finished products are often stored in big jars at room temperature. Mathri is served with mango, chilli or lemon pickle along with tea. It is also served at marriages and poojas.
Serve the Mathri along with a hot cup Indian Masala Chai for your afternoon snack.
Here are a few other popular Indian Tea-time snacks:
30 M
60 M
90 M
4 Servings
Ingredients
- 1 cup Vivatta Maida
- 2-1/2 tablespoons Ghee
- Salt , to taste
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Whole Black Peppercorns , coarsely pounded
- Water , to knead
- Cooking oil , for deep frying
How to make Traditional Mathri Recipe - North Indian Savoury Cracker Recipe
To begin making the mathri get all the ingredients ready and handy.
Take a mixing bowl add the maida, ghee, ajwain and mix it well with your hands till the mixture resembles coarse crumbs.
Add water gradually and mix till the flour comes together to form a firm and soft mathri dough.
Knead the mathri dough it lightly and put it back into the bowl, cover it with a clean damp cloth and let it rest for half an hour.
Heat oil for deep frying on a medium heat. Divide the mathri dough into very small portions. You will get about 20 mathris.
Roll the mathri dough into 75mm thickness or the desired thickness you like.
Make holes in them using forks, to avoid Mathri from puffing up while frying.
Drop the mathri dough into the hot oil and deep fry till the Mathri on low to medium heat until they turn golden brown in color, flipping it once or twice.
Drain the oil and put them on kitchen towel/ tissues. Sprinkle chaat masala over the mathris and store them in airtight containers.
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