Mathri is a classic savory snack from Rajasthan, loved for its crisp texture, flaky layers, and simple spiced flavor. It is one of those traditional Indian snacks that pairs beautifully with a hot cup of coffee or tea and also stores well when kept in an airtight container. This homemade mathri recipe uses wheat flour, maida, carom seeds, kasuri methi, and a few basic spices to create a snack that is crunchy, aromatic, and deeply satisfying.
This post is also written as a tribute to Jayasree of Kailash Kitchen. While browsing through her recipes, I came across her version of mathri and decided to prepare it as closely as possible. I initially thought of baking the mathris, but to follow the original recipe more faithfully, I deep fried them. The result was wonderfully crisp, flaky, and delicious. This recipe is shared in memory of Jayasree, with heartfelt prayers for her family during a difficult time. She will be remembered warmly by fellow bloggers and readers who enjoyed her work.
Recipe Source: Jayasree of Kailash Kitchen
About This Mathri Recipe:
This Rajasthani mathri recipe is made with a combination of wheat flour and maida, which gives the snack both body and tenderness. Hot oil is added to the flour mixture to create the flaky texture that makes mathri so special. Carom seeds add a distinctive savory aroma, while kasuri methi gives a pleasant herbal flavor. A little red chilli powder, black pepper powder, and turmeric enhance the taste without overpowering the snack.
The key to good mathri is to prepare a firm dough and avoid over-kneading. The dough should come together with just enough warm water. Rolling the dough slightly thick helps the mathris stay crisp and layered after frying. Pricking them with a fork is also important because it prevents them from puffing up like puris. Frying on a steady heat allows the mathris to cook evenly and turn golden on both sides.
Ingredients:
Wheat Flour – 2 cups
Maida – 1 cup
Oil – 3/4 cup (olive oil was used here)
Salt – to taste
Carom Seeds – 1 tsp
Kasuri Methi – 2 tbs
Red Chilli Powder – 1/2 tsp
Black Pepper Powder – 1/2 tsp
Warm Water – 1 cup, as needed
Turmeric – a pinch
Oil – for deep frying
Procedure:
1. Take the wheat flour, maida, salt, red chilli powder, black pepper powder, and turmeric in a wide mixing bowl. Mix well so the spices are evenly distributed through the flour.
2. Heat the oil until hot and pour it into the center of the flour mixture. Mix carefully with a spoon at first, as the oil will be hot. Rub the mixture gently until it resembles coarse bread crumbs. This step helps create the flaky texture of the mathri.
3. Crush the kasuri methi lightly between your palms and add it to the flour mixture along with the carom seeds. Mix again so the herbs and seeds are spread evenly.
4. Add warm water little by little and bring the mixture together into a firm dough. You may not need the entire cup of water, so add it gradually. Stop adding water once the dough holds together. Do not over-knead, as mathri dough should remain firm and slightly tight.
5. Divide the dough into four equal portions. Take one portion at a time and roll it into a thick circle. Use a biscuit cutter to cut out small circles or any preferred shape.
6. Prick each piece with a fork. This prevents the mathris from puffing up while frying and helps them cook evenly.
7. Heat oil for deep frying. Once the oil is ready, fry the mathris in batches until they turn golden on both sides. Fry them patiently so they become crisp throughout.
8. Remove the fried mathris and drain them well. Allow them to cool completely before storing.
9. Store the cooled mathris in an airtight jar. Serve them as a crunchy tea-time snack or enjoy them with a cup of coffee.
Serving and Storage:
These homemade Rajasthani mathris taste best when they are completely cooled and crisp. They are ideal for serving during snack time and can be kept ready in a jar for guests or family. Make sure the mathris are not warm when stored, as trapped moisture can reduce their crispness. A clean, dry, airtight container is best for maintaining their texture.
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| Take the flours and spice powders in a bowl |
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| Add hot oil in the center |
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| Add kasuri methi |
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| Add water gradually to bring the ingredients together |
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| Roll into a thick circle and cut out shapes |
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| Prick with a fork |
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| Deep fry until golden |
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| Serve the crisp mathris with coffee or tea |
