Crispy, crunchy and flavorful, Masala Mathri can be a very easy and quick dish to prepare when the ingredients are readily available. Also called Indian Crackers, they are a great accompaniment to tea and other beverages. Their spiciness and sweetness of the tea, make them perfect for cold, breezy evenings. Various spice powders blend together beautifully to bring out just the right amount of spice. I’ve rustle up Methi Mathri often for teatime snacks and they never disappoint. My boy absolutely loves it and it is much better than having potato wafers.
Masala Mathri can be served with either Puli Inji or Lime Pickle along with a cup of tea or coffee of course. Here is how to make Masala Mathri.
- All purpose flour - 2 cups
- Refined oil - ¼ cup
- Salt - 1 tsp
- Ajwain / Carom seeds - 1 tsp
- Garam masala powder - 1/2 tsp
- Dry pudina powder - 1 tsp
- Red chilli powder - 1 tsp
- Kasuri methi - 1 tsp
- Black pepper powder - 1/4 tsp
- Hing - 1/2 tsp
- Ghee - 2 tbsp
- Chaat masala - 2 tsp
- Oil for frying
- Add all purpose flour, oil, salt, ajwain, garam masala powder, dry pudina powder, red chilli powder, kasuri methi, black pepper powder and heeng in a bowl.
- Mix nicely till crumbly.
- Add little water and knead to make a stiff dough.
- Cover the dough and keep aside for 30 minutes.
- Divide the dough into small balls.
- Roll each ball into a 2 inch disk.
- Prick the disk with a fork all over to prevent it from puffing up.
- Make all the mathri in the same manner.
- Heat oil in a pan.
- When the oil is slightly hot, add a few mathries and fry on low heat till golden brown.
- Do not over crowd the mathries in the pan.
- It will take around 12- 15 minutes for each batch to fry.
- Keep turning the mathries while frying.
- Remove the mathries in a plate and let them cool.
- Do not increase the heat otherwise the mathries will be raw from inside and will get burned from outside.
- Once cooled, store in an air tight container for up to a month.
- Serve with ginger tea or mango pickle.