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.
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
- Mathris can be stored for a month in airtight containers.
- If the mathris are cooked on high heat, they will become soft.
Tried this recipe?Let us know how it was!
14 Responses
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Colorful look of the Dish attracts everybody…. Great Recipe to try out
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.
Purnima, thank you, I appreciate
Thanks a lot manjulaji for posting great recipes.
Fatima, Thank you
Manjula ji I literally love your dishes and recipes.
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:):)
Love to make this spicy mathris with spinach, green chillies etc but what is polenta?
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
Pre Lina,
Thank you, I would like to know if your friends enjoyed.
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.
Love these mathris .Look sooooo good ji .
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
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!