Mathri (Spiced Indian Crackers)

Mathri is a crispy, flaky, and spiced Indian cracker that is traditionally enjoyed with tea. This savory snack is popular in North India, especially during festivals like Diwali and Holi. Mathri has a long shelf life, making it perfect for storing and munching on whenever you crave a crunchy, spiced treat.

Origin Mathri (Spiced Indian Crackers)

Mathri originates from Rajasthan and Punjab, where it has been a staple tea-time snack for generations. It was originally made as a travel-friendly food, as its long shelf life made it ideal for long journeys. Over time, different regions have introduced variations, including masala mathri, methi (fenugreek) mathri, and even baked versions for a healthier alternative.

What I Love About This Recipe

Mathri is the perfect balance of crispiness and spice, making it a delightful accompaniment to masala chai. I love how versatile it is—you can adjust the seasoning, add different herbs, or even make a healthier baked version. The flaky texture and the slight tang from ajwain and black pepper make every bite flavorful. Plus, it stays fresh for weeks, making it an ideal homemade snack for festive occasions or everyday munching.

Also Read : Instant Pot Roast with Potatoes and Carrots

Mathri (Spiced Indian Crackers)

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

80

kcal

Ingredients

• 2 cups all-purpose flour (maida)

• ¼ cup semolina (sooji) (for extra crunch)

• ½ teaspoon carom seeds (ajwain)

• ½ teaspoon black pepper, crushed

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon turmeric powder (optional, for color)

• ¼ teaspoon red chili powder (optional, for spice)

• 4 tablespoons ghee or oil (for flakiness)

• ½ cup water (adjust as needed)

• Oil (for deep frying)

Directions

• In a large mixing bowl, combine all-purpose flour, semolina, ajwain, black pepper, salt, turmeric powder, and red chili powder.
• Add ghee or oil and mix with your fingertips until the mixture resembles breadcrumbs.
• Gradually add water, kneading into a stiff dough. Cover and let it rest for 30 minutes.
• Divide the dough into small portions and roll each into a thick disc (around 2-3 inches in diameter).
• Prick the discs with a fork to prevent puffing while frying.
• Heat oil in a deep pan over low-medium heat.
• Fry the mathris in batches, flipping occasionally, until they turn golden brown and crispy.
• Remove and drain on paper towels.
• Let the mathris cool completely before storing in an airtight container.

Notes

• Using ghee enhances the flakiness; don’t reduce the fat content too much.