Khasta Mathri - Indian Savory Crackers
Ingredients
- 1 cup all-purpose flour maida or plain flour
- 2 Tbsp sooji semolina flour
- 1/2 tsp salt
- 1/4 tsp black pepper crushed
- 1/4 tsp cumin seeds jeera
- 2 Tbsp oil canola or vegetable oil
- 1/2 cup chilled water
- 2 drops lemon juice
- oil to fry
Instructions
- Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil.
- Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft.
- Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14.
- Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying.
- Heat the oil in a frying pan on low medium heat. The 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 mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil
Notes
Khasta Mathri Recipe: How to make Khasta Mathri
Khasta Mathri is a popular Indian savory snack enjoyed across India, particularly during festivals, tea-time, or as a crunchy accompaniment to meals.
These golden-brown, flaky crackers are known for their irresistible crispiness and rich flavour, making them a favorite among snack lovers of all ages.
Made from a simple dough of all-purpose flour, ghee (clarified butter), and spices, Khasta Mathri is deep-fried to perfection, resulting in a crunchy texture and aromatic taste.
Khasta Mathri for Festive Season
Crunchy Texture: Khasta Mathri’s signature feature is its crunchy and flaky texture, which provides a delightful snacking experience with every bite. The layers of dough create a light and airy interior, while the deep-frying process gives the crackers a golden-brown exterior that’s irresistibly crispy.
Rich Flavor: Despite its simple ingredients, Khasta Mathri is packed with flavor, thanks to the addition of aromatic spices such as ajwain (carom seeds), black pepper, and cumin seeds. These spices lend a warm and fragrant aroma to the crackers, enhancing their overall taste and appeal.
Long Shelf Life: Khasta Mathri has a long shelf life and can be stored in an airtight container for several weeks without losing its crispiness or flavor. This makes Khasta Mathri an ideal snack for travel, picnics, and gatherings, as it can be prepared in advance and enjoyed on-the-go.
Versatile Snack: Khasta Mathri is a versatile snack that can be enjoyed on its own or paired with various accompaniments. Serve Khasta Mathri with a cup of hot tea or chai for a classic tea-time snack, or pair it with chutney, pickle, or yogurt for added flavor and contrast.
Other Variations of Mathri:
- Namkeen Mathri: Mathri (Salted Crackers) are similar to salted crisp crackers and are a very popular afternoon snack. Traditionally, mathris are served with spicy pickles.
- Aachari Mathri: Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe we have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself.
- Masala Mathri: Enhance the flavor of Mathri by adding a blend of spices and herbs such as garam masala, turmeric, and coriander powder to the dough. Masala Mathri has a complex and aromatic taste that’s sure to impress your taste buds.
Tips for Making Perfect Khasta Mathri:
Rest the Dough: Allow the Khasta Mathri dough to rest for at least 15 minutes before rolling and shaping to relax the gluten and improve the texture of the crackers. Resting the dough allows the flavors to meld together, resulting in a more flavorful Khasta Mathri.
Roll Evenly: Roll out the Khasta Mathri dough into thin, even discs to ensure uniform cooking and crispiness. Use a rolling pin and a dusting of flour to prevent sticking and achieve the desired thickness.
Fry at the Right Temperature: Fry the Khasta Mathri in hot oil at the correct temperature to ensure that they cook evenly and become golden brown and crispy. Avoid overcrowding the frying pan or kadai to maintain the temperature of the oil.
FAQs about Khasta Mathri:
How do I store Khasta Mathri?
Store Khasta Mathri in an airtight container at room temperature for up to 2-3 weeks. Line the container with parchment paper or tissue paper to absorb any excess moisture and maintain the crispiness of the crackers.
Can I freeze Khasta Mathri dough?
Yes, you can freeze Khasta Mathri dough for future use. Shape the dough into a ball, wrap it tightly in plastic wrap or aluminium foil, and store it in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and shaping.
What can I serve with Khasta Mathri?
Khasta Mathri pairs well with a variety of accompaniments such as chutney, pickle, yogurt, or tea. Serve Khasta Mathri alongside your favorite dipping sauces or enjoy them on their own as a crunchy and flavorful snack.
Khasta Mathri is a delicious and versatile snack that’s perfect for any occasion. Whether enjoyed as a tea-time treat, party snack, or crunchy accompaniment to meals, Khasta Mathri offers a delightful combination of crispy texture and bold flavors. With its customizable variations, long shelf life, and simple preparation, Khasta Mathri is sure to become a favorite in your snack preparation.
It looks easy & tasty
hi.
This is an amazing article…
I love this recipe , i am gonna try this today, keep blogging.