Recipe for Mathri
Mathri is a very popular tea-time snack in the northern parts of India. Although it is very easily available as a ready-made snack in shops, many people prefer making it at home because that way, they can ensure the usage of good quality ingredients and also adjust the recipe as per their taste.
Since Mathris have a shelf life of 10-15 days ( when stored in an air-tight container), people make these in large quantities so that they can be stored and eaten for days together. But the taste of this snack is so good that it hardly lasts that long.
Since Mathris are made with mild spices and have a high fat content, they are an ideal tea-time snack. Other popular tea-time snacks in India include Pakode ( fritters made with various vegetables), Vada (deep-fried snack made with lentils) etc.
Check out some other tea-time snack recipes I posted recently – Veg Puffs, Sabudana Vada, Dal Vada/Masala Vada and Makhane Ki Namkeen.
Let us start with the recipe for Mathri.
Ingredients needed for making Mathri:
- Refined flour: 4 cups
- Oil: 8 tablespoons for mixing into the dough and extra oil for deep frying
- Salt: 3 teaspoons, or as per taste
- Dry fenugreek leaves: 1 cup
- Carom seeds: 2 teaspoons
- Crushed Black Pepper: 2 teaspoons
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Coriander seeds: 2 tablespoons, coarsely ground
- Water: for kneading
Method for making Mathri:
1. Start by mixing all the dry ingredients – flour, salt, dry fenugreek leaves, coriander seeds, carom seeds, black pepper, baking powder, and baking soda.
2. Now add oil and rub it all together. Rub with both your hands till the mixture resembles bread crumbs.
3. Now, add water and knead it into a semi-soft dough. Do not overwork the dough.
4. Now, take small portions of the dough, round them roughly into small balls, and flatten them.
5. Heat oil for deep frying. On medium heat, fry the mathris till they are light brown.
6. Now, take them out. Allow them to cool before storing them in an air-tight container. Matris can be enjoyed with tea. They taste delicious with pickles too.
Check out other recipes from my kitchen here.
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