Mathri is snack which is very popular among the North and North West India. It's usually been consumed during snack time with chai (tea). It has a flaky texture and can be stored in air-tight containers for a long period of time.

 

Mathri is also a part of lots of auspicious occasions like wedding, rituals, etc.. I am eating this since childhood and relish the taste of it. And now that I have discovered that they can be baked and taste just as awesome as they did when fried, it was the best option for me.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The dough needs to be kneaded with all the basic ingredients and adding the flavours, I have made Achari, kali Mirchi and methi flavour. Feel free to use your imagination. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make sure the roll the dough in proportion or else the mathri would not cook evenly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can make different shapes as you prefer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make sure to prick the mathri or else it will like puri and fluff up.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Baking the Mathri is a very healthy option and it tastes same. Its very important to turn the mathri half way while cooking to cook evenly both sides. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Or use the traditional method of frying.

 

It’s really simple and easy, you can make it and store it. It is a very convenient snack with tea or coffee.

 

 

Basic Ingredients:

 

• 1 cup wheat flour (Atta)

• ½ cup all-purpose flour (Maida)

• Salt to taste

• 1 tbsp oil

 

For Achari(Pickled) Mathri:

 

• Basic Ingredients

• 3 tbsp Achar masala

 

For Methi(fenugreek) Mathri :

 

• Basic Ingredients

• 1 tsp Ajwain (Carom Seeds)

• ¼ cup Kasuri methi (fenugreek leaves)

 

For Kali Mirch (Black Pepper) Mathri:

 

• Basic Ingredients

• 1 tbsp Black Peppercorn – crushed

 

Method:

 

• Knead the dough with the basic ingredients and the flavour which you would like to make.

• Make sure the dough is not very soft and not very hard too. Just the way we use to make roti(flat bread).

• Take a little dough and form small balls and roll it with rolling pin into thin small circles.

• Roll it all over to get the same consistency.

• With a knife prick throughout the circle.

• You can keep the mathri in round shapes or fold them to make small triangles.

• If you make triangles roll it further a bit with the rolling pin and prick them again.

 

Fry the Mathri:

 

• Take oil in a wok and heat it over medium flame. The oil should be very hot, test by putting a very small bit of dough. If the dough immediately comes up then the oil is good to go.

• Drop in the mathri, you can drop in few depending on the size of the wok, but make sure not to crowd them.

• Turn them around a couple of times and fry them till they are golden brown in colour, remove them on towelling paper to get rid of any excess oil.

• Let them cool completely before storing them in air - tight containers.

 

Baking the Mathri:

 

• Pre - heat oven on 180°.

• Keep the Mathri on the oven tray and in the oven for 12 minutes, then turn them over and cook them further for 15 minutes or till they are brown and cooked.

• Let them cool completely before storing them in air - tight containers.