Oct 6, 2012

Masala Mathri

Masala Mathri

Mathri is a popular snack in Rajasthani cuisine and delicious with pickles. Basic  recipe from Manjulaji’s kitchen !!!

Makes : 20 - 22 mathris


1 cups all purpose flour (plain flour or maida) Indian standard measuring cup of 200 ml / 8 oz capacity

1 tablespoon sooji (rawa / semolina)

1/2 teaspoon salt

¼ teaspoon jeera (cumin seeds)

¼ teaspoon til (black sesame seeds)

1/4 teaspoon ajwain (ayamodakam / carom seeds)

1/2 teaspoon red chilli powder (optional)

1/4 teaspoon turmeric powder (optional)

2 tablespoons chopped coriander leaves (or a mix of mint and coriander)

¼ cup + 3 tablespoon lukewarm water (use as needed)

Oil to fry (approximately 300 ml)


In a wide bowl, mix all the ingredients except the water.

Add the water little at a time (first start with ¼ cup water and later adjust with 1 – 3 tablespoon water and make a stiff dough), kneading into a firm dough.

Divide the dough into about 20 - 22 equal parts.

Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles (or make exact round shape  mathris  with the help  a biscuit cutter or an inverted lid or with a katori. Then all the mathris will be in equal size and shape) See this photo.

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 at least 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 (6 – 7 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. Drain out from oil and place on kitchen towel to absorb extra oil. Serve with lime pickle or mango pickle or with tea / coffee. Mathris are fantastic snacks and tastes better than Kurkure / Lays / other packaged snacks. 

Cooking Tips: Mathris can be stored for a week in airtight containers. If the mathris are cooked on high heat, they will be soft.

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