Masala Mathri or Matthi is an Indian style crispy and spicy fried cracker which is a very popular snack in the northern part of India. Any festival such as Diwali and Holi are incomplete without these Mathris.

Ingredients of Masala Mathri

    • 2 cups all purpose flour
    • ½ cup whole wheat flour
    • 3 tablespoons oil 
    • water
    • 2 teaspoon carom seeds
    • 2 teaspoon black peppercorns
    • 2 teaspoon kasuri methi
    • 1 teaspoon cumin seeds
    • 1 pinch asafoetida
    • 1 pinch baking soda
    • salt as required
    • oil as required, for deep frying

How to Make Masala Mathri

    • First heat the ghee. Take the hot ghee and all-purpose flour, whole wheat flour, all the spices, dry fenugreek leaves, salt and baking soda in a mixing bowl.
    • The whole mixture should resemble breadcrumbs.
    • Add 2 tablespoons of water at a time and only mix the dough.
    • When the whole mixture can be easily gathered together into a ball, cover and keep aside to rest for 30 mins.
    • Heat oil for frying in a kadai.
    • Simply roll them lightly in your palms to even them.
    • Flatten each ball with a rolling pin to medium thickness.
    • Prick each rolled dough with a fork.
    • Fry them in medium hot oil turning over as needed until crisp and golden.
    • Regulate the heat between medium-low to medium if required.
    • Drain on kitchen paper towels and when cooled store them in an airtight box.
    • Serve these flaky spiced punjabi mathri with ginger tea or masala tea as an evening snack.