Masala Mathri - Spicy Crackers

By: Manjula Jain

January 4, 2014

Serving : 0 Masala Mathri

Rate this recipe:

No ratings yet

Quick Links

Masala Mathri - Spicy Crackers

Mathris are all time favorite crispy Indian snacks. This recipe goes back to two generation to my grand mother. This recipe is a delicious twist or a fusion of sort to traditional mathri filled with spicy besan.

Masala Mathri (Spicy Crackers)

Ingredients

Crust

  • 1 cup all purpose flour/plain flour/maida
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • About 1/4 cup lukewarm water use as needed

Filling

  • 1 cup besan/gram flour available in Indian grocery stores
  • 2 tablespoons sooji/semolina available in Indian grocery stores
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ajwain/carom seeds
  • 1 teaspoon chili flakes, adjust to taste
  • 1/4 teaspoon kalonji/nigella seeds
  • 1/8 teaspoon asafetida/hing
  • About 3 tablespoons lukewarm water

Instructions

Crust

  • In a bowl mix flour oil and salt together.
  • Add water as needed to make firm dough and set aside. Do not knead the dough.

Filling

  • Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
  • Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.

Making Mathri

  • Divide the crust and filling into about 24 equal size pieces.
  • Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
  • Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
  • Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
  • Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
  • Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
  • Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.

Notes

Tips
  1. Mathris can be stored for a month in airtight containers.
  2. If the mathris are cooked on high heat, they will become soft.
 
Masala mathris makes great out door snack, especially for travelling.
Masala Mathri (Spicy Crackers)

Masala Mathri - Spicy Crackers

Mathris are all time favorite crispy Indian snacks. This recipe goes back to two generation to my grand mother. This recipe is a delicious twist or a fusion of sort to traditional mathri filled with spicy besan.
No ratings yet
Print Recipe Pin Recipe
Course snacks
Cuisine Indian
Servings 0 Masala Mathri

Ingredients
  

Crust

  • 1 cup all purpose flour/plain flour/maida
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • About 1/4 cup lukewarm water use as needed

Filling

  • 1 cup besan/gram flour available in Indian grocery stores
  • 2 tablespoons sooji/semolina available in Indian grocery stores
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ajwain/carom seeds
  • 1 teaspoon chili flakes, adjust to taste
  • 1/4 teaspoon kalonji/nigella seeds
  • 1/8 teaspoon asafetida/hing
  • About 3 tablespoons lukewarm water

Instructions
 

Crust

  • In a bowl mix flour oil and salt together.
  • Add water as needed to make firm dough and set aside. Do not knead the dough.

Filling

  • Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
  • Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.

Making Mathri

  • Divide the crust and filling into about 24 equal size pieces.
  • Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
  • Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
  • Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
  • Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
  • Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
  • Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.

Notes

Tips
  1. Mathris can be stored for a month in airtight containers.
  2. If the mathris are cooked on high heat, they will become soft.
 
Masala mathris makes great out door snack, especially for travelling.
Tried this recipe?Let us know how it was!

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    Kailash Sahu
    August 3, 2018 at 5:03 am

    Colorful look of the Dish attracts everybody…. Great Recipe to try out

    Purnima
    January 28, 2018 at 1:55 am

    Hello Manjula Aunty. Kal mera mummy apni saheliyon ke saath picnic jaa rahi hai. She asked me to make masala mathri for her friends as well, as this is her favorite. So I have made and told my mom that when her friends ask her “How did you make it” ask them to google search for “Masala Mathri Manjula’s kitchen”. I am sure to get many compliments tomorrow. Passing them all to you. Lots of love and gratitude.

      Manjula Jain
      February 5, 2018 at 9:49 pm

      Purnima, thank you, I appreciate

    Fatima Barodawala
    August 24, 2016 at 2:20 am

    Thanks a lot manjulaji for posting great recipes.

      Manjula Jain
      August 24, 2016 at 6:47 am

      Fatima, Thank you

    Manjul jain
    August 23, 2016 at 8:56 am

    Manjula ji I literally love your dishes and recipes.

    pushpa
    July 4, 2015 at 2:42 am

    Manjulaji, ur recipe was superb and ur style of presentation even more so! Thank u and I am now looking at your other recipes too:):)

    shama
    April 24, 2014 at 10:10 am

    Love to make this spicy mathris with spinach, green chillies etc but what is polenta?

    Pre Lina
    February 27, 2014 at 6:08 am

    My dear Manjula,
    in this day of Mahashivaratri I prepared a lot of Masala Mathri for all friends I’ll meet this evening in yoga class.
    I’m from Italy, but with an indian heart.
    Lovely
    Prema

      Manjula Jain
      February 28, 2014 at 9:03 pm

      Pre Lina,
      Thank you, I would like to know if your friends enjoyed.

    Thaslim
    January 11, 2014 at 1:21 am

    Manjula aunty, thanks a lot!! Masala mathri was very good though I just messed it a bit at starting.. I’m sure I will rectify this mistake next time when I do.

    sathya priya
    January 8, 2014 at 6:15 pm

    Love these mathris .Look sooooo good ji .

    Thaslim
    January 8, 2014 at 4:43 am

    I am waiting to do this and to have a taste of it!! But I searched kalonji in many shops and it wasn’t available. I don’t know if it has any other name to it.. Later I happened to see it in qusec.in and big basket… I have already ordered it and the recipe will be implemented as soon as I get it.. Thanks for the recipe

    Violet
    January 4, 2014 at 12:03 pm

    Oh my, oh my! Guess what I am making tonight? As always, dear lady I truly appreciate you and the lovely recipes you share.
    Thank you so much!

Check other Recipes

Gulab Jamun
Gulab Jamun
Tomato Chutney
Tomato Chutney
Zucchini Rice
Zucchini Rice
Palak Paneer (Spinach)
Palak Paneer (Spinach)