Mathri (Salted Crackers)
Mathri (Salted Crackers) are similar to salted crisp crackers and are a very popular afternoon snack. Traditionally, mathris are served with spicy pickles. Makes 40 to 50 mathri.
- 2 cup All Purpose flour (plain flour or maida)
- ½ cup sooji (semolina flour)
- 1 tsp salt
- 1/2 tsp ajwain
- 4 Tbsp oil
- ¾ cup lukewarm water (use as needed)
- Oil to fry
- Mix all the ingredients except the water.
- Add the water little at a time, kneading into a firm dough.
- Cover the dough and set aside for 15 minutes or more.
- Divide the dough into about 40 equal parts.
- Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles.
- Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.
- Heat the oil in a frying pan on medium heat.
- The frying pan should have atleast 1 1/2 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 matris 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.
- Mathris can be stored for a couple of months in airtight containers.
- If the mathris are cooked on high heat, they will be soft.
Mathri Indian Snacks: How to make Mathri at home
Mathri is a popular savory snack originating from the Indian subcontinent, particularly North India. These crispy and flaky crackers are loved for their addictive crunch and bold flavor, making them a favorite tea-time treat or accompaniment to festive meals during Holi, Ganesh Chaturthi and Makar Sankranti. Mathri is typically made from a simple dough of all-purpose flour, semolina (sooji), and spices, which is then shaped into discs and deep-fried until golden brown and crisp.
Matri Punjabi Snack and Its Features:
Crunchy Texture: Mathri's crispy and crunchy texture is its hallmark feature, providing a satisfying snacking experience with every bite. The layers of dough create a flaky and airy interior, while the deep-frying process gives the crackers a golden-brown exterior that's irresistibly crispy.
Versatile Snack: Mathri is a versatile snack that can be enjoyed on its own or paired with various accompaniments. Serve 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.
Long Shelf Life: Mathri has a long shelf life and can be stored in an airtight container for several weeks without losing its crispness or flavor. This makes Mathri an ideal snack for travel, picnics, and gatherings, as it can be prepared in advance and enjoyed on-the-go.
Customizable Flavors: While traditional Mathri is seasoned with basic spices like ajwain (carom seeds), black pepper, and salt, one can customize the flavor to suit your taste preferences. Experiment with different spices, herbs, and seasonings to create unique and flavorful variations of Mathri.
Variations of Mathri:
- Achari Mathri: Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself.
- Masala Mathri: These are a spicer version of salted mathri infused with great spices to make it flavourful, delicious and enjoyable for travel and other occasions. Its a great snack to be served with tea.
- Khasta Mathri: Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickles at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift.
Tips for Making Perfect Mathri:
- Use Fresh Ingredients: Use fresh and high-quality ingredients, especially flour and spices, for the best results. Fresh flour produces lighter and flakier Mathri, while aromatic spices add depth of flavor to the crackers.
- Rest the Dough: Allow the Mathri dough to rest for at least 30 minutes before rolling and shaping to relax the gluten and improve the texture of the crackers. Resting the dough also allows the flavors to meld together, resulting in more flavorful Mathri.
- Roll Evenly: Roll out the 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 Mathri in hot oil at the correct temperature (around 350°F/180°C) 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 Mathri:
Can I bake Mathri instead of frying?
While traditional Mathri is deep-fried for a crispy texture and authentic flavor, you can bake Mathri in the oven for a healthier alternative. Brush the Mathri with a little oil and bake them at 350°F (180°C) for 15-20 minutes or until golden brown and crisp.
How do I store Mathri?
Store Mathri in an airtight container at room temperature once they have cooled completely. Properly stored Mathri can last for several weeks without losing their crispness or flavor.
Can I freeze Mathri?
Yes, you can freeze Mathri in an airtight container for up to 2-3 months. To thaw, simply leave them at room temperature for a few hours or reheat them in a preheated oven until warmed through and crispy.
What can I serve with Mathri?
Mathri pairs well with a variety of accompaniments such as chutney, pickle, yogurt, or tea. Serve Mathri alongside your favorite dipping sauces or enjoy them on their own as a crunchy and flavorful snack.
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, Mathri offers a delightful combination of crispy texture and bold flavors. With its customizable variations, long shelf life, and simple preparation, Mathri is sure to become a favorite in your snack repertoire.
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Aleven11.Com
October 25, 2017 at 6:55 pmExcellent post. I used to be checking continuously this blog and I’m impressed!
Extremely useful information particularly the remaining section 🙂
I care for such information a lot. I was seeking
this certain information for a long time.
Thank you and best of luck.
Manjula Jain
October 29, 2017 at 5:23 pmAleven, thank you
agirl
March 14, 2017 at 1:23 pmLove this recipe although I make with ghee instead of oil = perfection!
Amala
October 9, 2016 at 11:22 pmHi can I add onions or garlic past to these? I’m guessing it would have to be a smooth paste and would replace some of the water. Is this possible do you know?
Annie
November 9, 2015 at 3:49 pmHi,
Thanks for recipe. I tried it but some they did not come our well. I dont know why my dough was crumbling and i could not make balls and roll it out. The dough was breaking. Is it because of too much oil or that i used room temp oil. Please let me know. I would like to try it again.
-Annie
Manjula Jain
November 9, 2015 at 11:06 pmAnnie, may be little more water
Charitha
July 11, 2015 at 7:05 amI tried this recipe and it came up very well.. Thanks for sharing 🙂
Indira
May 3, 2015 at 4:29 amHi Manjula didi, I made matri for the second time and this time it was perfect, though I made only half the quantity. Last time I made it was soft cooked it on high. I followed the instructions. Thank you very much for the receipe.
Sharon
February 19, 2015 at 12:53 pmAuntie Ji, your method and measurement of cooking are superb. Today I tried the mathri… turn out really good… Love it… Keep it up. I’m sure you are enjoying what you are doing… I never like cooking… but since I saw your video on facebook… I’ve tried couple things and have the urge to learn more and more… Love you
Avnika Mathur
January 12, 2015 at 4:06 amHi Madam,
Can we make these with whole wheat atta.
I want to make this for my 10 month old baby girl
Manjula Jain
January 13, 2015 at 1:49 pmAvnika Mathur, whole wheat flour will work may be use half all purpose and half whole wheat
Some Tea and Cookies Perhaps? « Prosecco Mioneto
February 9, 2013 at 2:42 pm[…] cookies are very similar in taste to the Indian snack, Mathri (an unintended […]
uma
November 22, 2012 at 4:33 amHi I tried this for diwali, and they came out super good. every1 liked it. thanks to u
Uma
Rj
November 11, 2012 at 7:57 pmExcellent and easy recipe….I tried it and worked wonderfully…!
Thank you…
neha
November 10, 2012 at 12:57 amI tried making vegetable biryani and uploaded in
http://www.mixandcook.com/recipe/6
Pleae review
Richa
October 31, 2012 at 11:44 pmHi ,
i have read your recipes before and they are easy and quite tasty to read! What is plain flour? Aata?? Isnt there a healthier alternative if we dont want to use Maida?
Sapna
October 7, 2012 at 5:28 pmCan i use the same aata for namak pare and mathri and vice versa?
Manjula Jain
October 7, 2012 at 8:51 pmSapna,
Yes, it will work.
sujatha
July 16, 2012 at 12:10 amhello mam,
I really love u r recepies very much. I tried ur few of ur receips. it came out very well. now i tried samosa the taste of the samosa was awesome. but they didnt come out crispy. outer side came out very soft like puri. pl tell me how to make crispy samosa. I’m looking forward ur response. thank u very much mam.
Manjula Jain
July 16, 2012 at 5:14 pmsujatha
Filling for samosas were too moist or you fried them on high heat.
Nirali
July 15, 2012 at 2:14 pmHi Manjula,
I really like all your recepies.
I have just one quick question regarding mathries.
Is there any way we can bake mathries instead of fry in oil?
Would you please suggest the to bake it?
I will wait for your response.
Kind regards,
Nirali
Manjula Jain
July 15, 2012 at 7:44 pmNirali,
I have tried baking doesn’t work.
Apurva
June 7, 2012 at 3:06 amV.good recipe
varsha
May 27, 2012 at 11:36 pmHi manjulaji . I like u r recipe very much. please send me new/ latest recipe on my account. thank you.
Mufaddal
February 12, 2012 at 9:41 amAunty I will try your mathris and then I will again sent you my comment but now for the recipe thank you very very much.
Mathri | The uniquemedley
December 28, 2011 at 7:26 am[…] very hungry in the evening & really wanted to munch on something. When I found these mathris at Manjulas kitchen I tried it out immediately & really liked it. I followed the recipe exactly except that I had […]
kitchen_ninja
November 20, 2011 at 10:53 amhello manjula,
your mathris were a great success yesterday evening, when i had friends over for a boardgame and wanted something quick to nibble. i’m in germany and did’nt have sooji, so i replaced it by semolina and polenta, which worked nicely. i also tried the samosa recipe – which is also very nice. i’m looking forward to trying out more of your recipes! thank you for sharing them.
tobi
Namrata
November 18, 2011 at 2:43 pmHi Aunty,
I made Mathri today, it came out really well 🙂 I loved mathris when my marwari frens got it in their tiffin box..I am happy I found one 🙂
Thanks,
Namrata
Priyanka
October 26, 2011 at 1:52 pmThanks for the Mathri recipe. I tried it today and it came out just perfect!!!
Tons of thanks to you!
Damini
March 18, 2011 at 4:07 amHello aunty,
Thanks a lot for posting such wonderful recipes and making it easier for beginners like me in cooking field.
I tried your Gujiya recipe yesterday and they turned out great. Now I’ll prepare these as festival of Holi is round the corner too!
I had a quick question for you – Could you specify the measurement of cups in ml as it seems like its different from the ones I got from India.
Look forward for your reply.
Thanks!!
Damini
Kanan Dholakia
February 14, 2011 at 3:57 amThank you so much for the recipe. I found it interesting and so tried myself at home and the result was too good! I really like the taste and the crispy taste in the mathri and that too can be made very easily at home.
Mazee Africa
November 1, 2010 at 9:24 amBhabhi,
I was looking for this recipe for a long time and found it it will be a Diwali treat for all the family.
Please let me know how to make them crunchy as they go soft after frying please help.
regards
Manisha Lashkari
October 12, 2010 at 12:53 amManjulaji,
Thanks so much for your recipes. I am in India, I find that your proportions are excellent and the dishes come out great. My kids love besan laddoos and mathri.
Thank you again.
simran brar
July 20, 2010 at 6:22 amhello manjula ji,
i really love your recipies very much… i am here in UK with my husband.. he always missed his mother made food.. but now he become very happy with my cooking..i want to say thanks to you…now my husband missed his mother for love atleast not for food…lol…lol…
with lots of love
simran brar
Hemamalini
May 2, 2010 at 1:41 amDear Manjula ji
This is the website i am looking for longtime Your receipes are excellent and the way you are cooking is highly appreciable I prepared panipuri looking after your receipe and it came very well and i was appreciated by my son who loves it
Thanks a lot
MALA
October 29, 2009 at 5:38 amhi aunty
ur snacks r too good, but for the gravies u have not used onions at all, i dont know but i think all the gravies are the same having hing, ajwain and tomatoes please give us some variations in gravies rather that just the same method for every dish
ABC
December 24, 2009 at 9:51 pmI guess she is jain and so she does not use onions. You can add the onions as you like.
Mariam
October 24, 2009 at 4:47 pmCan u tell us in urdu too?
Jaya
October 24, 2009 at 7:21 pmMariam, spoken urdu and hindi are very similar, just in writing do they look very different. Also they have a lot of words in common, so the hindi terms used here are very likely to be understood by an urdu speaker.
However, is there anything in particular you would like in urdu?
Deepti
October 1, 2009 at 8:22 pmDear Manjula Aunty,
Tried the recipe. Came out just fantastic. Looks like its not going to last even few days! Loved you website. Going to try the suji ka halwa recipe today. Will keep you posted.
Preeti
August 28, 2009 at 11:00 amhello aunty,
I am trying these today. can you suggest me the storage conditions for mathri, because I wish to make and store so that my son can have for tea when I am away for work. How long will these stay? In what condition? Kindly reply.
Thank you.
Manjula Jain
August 28, 2009 at 9:07 pmHello Priti,
Store the mathries in close box they will stay good for month or more.
sumit
July 11, 2009 at 12:21 pmhi,
ur recepies r ausome and very easy to make,i make rasogola it was very tasty,thanku aunty
binty
June 26, 2009 at 2:18 amdear auntie
hi,your recepies r very good,i like your recepies very much,i can today prepair this on my house.thankyou
anju
May 20, 2009 at 2:06 amTks I enjoyed preparing yr recipe for PaniPuri.
Pls forward for me the recipe of Frankie. I enjoyed eating at the roadside in Mumbai
asma
May 18, 2009 at 7:27 amDear manjula aunty,
your recepies are excellent. if you can show us how to make tea rusks-paape. it would be very nice.
best regards
asma
Dipti Malik
April 29, 2009 at 4:26 pmHi All,
Just for a change you can add to the above ingredients dried ‘kasoori methi’, crush them in your palms and add them to the dried ingredients. You can get it from any Indian store, they are dried fenugreek leaves. It will give you good taste and aroma.
Sunita
January 13, 2010 at 4:04 pmTo make a variation with kasoori methi, how much kasoori methi is recommended with respect to the proportion of other main ingredients given by Manjula ji?
archana
April 16, 2009 at 1:40 pmHello auntyji,
As a newly wed with a husband who loves good home made food, i have become an ardent follower of ur recipes. Can u please suggest/recommend a food processor/ mixie that would also help in making dry masalas, blending, grinding? Should we get an indian mixie over the ones available here in usa like cusiart/oster/kitchenaid??? please help. Thanks.
Manjula Jain
April 16, 2009 at 6:14 pmHello Archana,
I dont know any mixi witch will do every thing.
poonam
April 9, 2009 at 1:27 pmdear auntiji,
what brand and model of food processor are u using for your recipes? i get confused when i go to the store to buy one. please let me know ur model and make, that will help me in buying one……can u knead poori and roti dough in this one?
poonam
Manjula Jain
April 9, 2009 at 6:05 pmHell Poonam, I have cuisinart brand.
Krishna
March 17, 2009 at 6:43 amDear Manjula Aunty,
Can I use the normal tea cup I have?
Krishna
Manjula Jain
March 17, 2009 at 7:34 amHi Krishna, tea cup will be fine.
Zahra
March 15, 2009 at 8:42 pmHi Manjula,
I tried the mathris…and what a coincidence that Mmmmm wanted to know if it can be done with wholemeal flour. Well i didn’t have suji flour so i susbstituted with wholemeal and it came up perfect as well….my daughters made it with me and were delighted at the wonderful taste. We ate it with chatpata channa raita. It was very filling. Auntie you have wonderful recipes and i will continue learning from you. You make it look so easy..thank you for sharing your knowledge.
Mmmmmm!
March 12, 2009 at 9:01 amHello
Can these be made with wholemeal flour instead of white flour?
It’s my first visit, I’ve been browsing for about 40 mins…I never want to leave ;-)…I’m going to pick one of your recipes each week, a new one each time until I run out.
I’ve been planning to make ghee for a while now. But can anything be done with the milk solids, or are they waste?
Thank-you for a wonderful site.
Sheeba
February 25, 2009 at 3:34 pmHi Manjula Aunty,
I tried many of your recipes & all of them were just gr8, u r such a nice teacher :). I tried mathris, they taste very gud but are very hard to break not crisp, pls guide me where i went wrong.
Thank you for all ur recipes.
Murli
February 20, 2009 at 2:53 amHi Anty this mathri can make without suji becouse i am staying in lac la biche ab canada and indian grocry from here is 300km so pls sugest me can make
Murli.R
Manjula Jain
February 20, 2009 at 8:12 amIf you dont have soji add 1 teaspoon of extra oil or add whole wheat flour.
asha
January 30, 2009 at 8:28 amhi
tried it ……….it is so easy to make .My ten year old daughter loves this since she can do it as well ………she loves to help me .
thank you
Damini
January 24, 2009 at 9:11 pmThank you so much for your recipes and videos. I have a question though.. for Mathris — ingredient list says 1/4th cup of sooji but on the video you say 1/2 cup sooji and for water — on the list it is 3/4 cup but on the video you add 1/2 cup, so which is should I follow ?
Thanks
Damini
Manjula Jain
January 24, 2009 at 9:54 pmHello Damini,
Thank you for pointing out mistake, I am correcting the recipe sooji should be 1/2 cup, for water if you noticed I start with 1/2 cup and add some more. Please add water as needed.
Damini
January 25, 2009 at 11:26 amThank you so much Manjulaji. I will try this recipe today !
falguni
November 24, 2008 at 7:14 amhi,
making these mathris is a breeze with the puri-making press. my 4 year old daughter presses all the mathris (as she loves to eat them too) & makes cooking fun..
making bigger batches for handy snacks this way is faster.
what can be more tempting than mathris always within hands reach with mango pickles…
Jaya
November 18, 2008 at 6:37 pmFinding alternatives to deep frying is a challenge even in “American” cooking because frying gives a crispiness and crunchiness to the texture that we are used to with certain foods – mathris, kachoris, samosas, french fries, onion rings, and so forth.
I look forward to baked alternatives also.
Manjula Jain
November 18, 2008 at 5:37 pmI am working on some baked recipes
Shalini
November 18, 2008 at 4:47 pmhello aunty,
Please tell us how to bake mathri instead of frying. My husband doesn’t like fried stuff.. Thank u.
Bharath
November 13, 2008 at 8:05 pmSo thats how you make saltine crackers!I love them!Now I can make them at home!
TARU. SISANGIA.
October 31, 2008 at 2:45 pmTaru says I LOVE your receipes which are easy to follow and watch thank you very much MANJULA
Premila
September 30, 2008 at 3:11 amhello auntji,
Do you have recipe for fafda’s. If so can you pls add it your list oa vast recipes.
thank you so much
amera amjad
September 17, 2008 at 2:45 pmDear manju didi i love this site and i tried the gol gappas (pani puri ) but after few min they become soft my husband liked them too much when i served but after few min they turned soft don,t no why what should i do to make them perfect
Jaya
July 21, 2008 at 8:09 amDear Manjula aunty,
I made your mathris yesterday and they are perfect!
Bahut, bahut dhanyavad 🙂
Thank you, Jaya
Jaya
July 3, 2008 at 10:20 pmYou’re Welcome 🙂
chitra
July 3, 2008 at 2:23 pmTHANX JAYA JI YOU REALLY HELPED TO CLEAR MY DOUBT
Jaya
July 2, 2008 at 4:57 pmChitra,
See Manjula’s note above under “Tips”. Oil that is too hot will make matrhis soft.
One would think hot oil will make something crispy, but in the case of things like mathris and kachoris, the oil heat must be more like a medium high heat. The mathris should not rise too quickly when you place them in the oil. They should rise, but not instantly like if cooking puri. Frying mathris requires a little patience (and practice). Hope this helps.
chitra
July 2, 2008 at 2:20 pmhi aunty
what should i do to make crispy mathris
Manjula Jain
June 24, 2008 at 12:10 pmHello Tam, roll the mathri thinner to use for papri chat.
Tam
June 24, 2008 at 11:22 amHi aunty.Wonderful recipes .
Can we use these mathris as papri for papri chaat ???
Thank u in advance.
Manjula Jain
June 19, 2008 at 9:34 pmI have never tried, however, you have read my mind as I am experimenting with baked Mathris.
KAVITHA
June 19, 2008 at 4:24 amCan we have a baked version instead of deep fried?
Bhavika
June 18, 2008 at 11:18 amHello Aunty,
Namaste.
I made matris yesterday.
They were too good.Absolutely crispy and yummy.
Thanku Aunty for such a nice recipe and you show it wonderfully.
Thanks a lot.
keep posting more recipes.
Great job Aunty.
-Bhavika
Neha
May 11, 2008 at 10:14 amHi Manjula aunty,
Wow! Looking at this made me miss my mom so much. Back home, Mom makes mathris just like these and we have spent many evenings eating these with tea. I am going to try making these today and I hope they come out as good as yours and my mom’s. 🙂 Waiting for more yummy recipes. Thank you. 🙂
Manjula Jain
May 10, 2008 at 2:34 pmHello Vinu 2 cups of whole wheat, 1/2 cup sooji, and 5 tablespoon of oil try
vinu
May 9, 2008 at 5:09 pmhello manjula aunty,
Please tell me can we replace maida with wheat flour to make mathris. If so could you give the recipe for wheat flour mathris.
Manjula Jain
May 9, 2008 at 12:28 pmHello Rajdeep, I like your suggestions on vegetable cutlets and yes you can make dough with hands.
rajdeep
May 9, 2008 at 11:45 amhi manjula jee
i dont have food processer can i make dough with hands?
Manjula Jain
April 30, 2008 at 11:19 pmHello Fiona, if you dont find Ajwain best replacement if you can dry fenugreek leaves in the recipe if you just add 2 tablespoon powder fenugreek leaves.
fiona
April 30, 2008 at 11:36 amHello Aunty,
came through your page and wanted to try mathri. I cant find ajwain anywhere , can you suggest me an other seed?
anil
April 22, 2008 at 8:31 amHello!
I am looking your fantastic indian cooking in internet, sounds very tasty!
Can you tell us how to make doklas with rice flour? there is a need of oorad daal?
Thanx
Manjula Jain
March 28, 2008 at 2:35 pmvery common mistake, you fried them on high heat. Mathri should be fried on low heat.
shru
March 28, 2008 at 10:44 amhi manjula ji…u just rock the show…hats off to u….i just love the way u present urself….n doing a fantastic job…thank u so much….
just prepared mathri’s 1 hour back they taste too good but turned out to b soft …i dont know where i went wrong…my measurements were right..but i dint soak the dough for 20 mins…is this required….
Manjula Jain
March 27, 2008 at 11:05 pmI use Kitchenaid food processor
tiya
March 27, 2008 at 4:18 pmhallo manjula ji,
i have one que. which food processor u have. which one is the best in market. as i m new in dallas. so i dont know much about everything
thanx
shivani rathee
March 21, 2008 at 5:38 amhello aunty first of all i would like to thank you for sharing your recepies with us. I will surely try this recepie of yours though i have tried this recepie before also but wasn’t successful so i hope taking all the ingridients in perfect measurement i will surely make it good this time, once again thank you very much for sharing you recepies.