Masala Mathri/Savory Indian Crackers

Masala mathri’s are one of the most famous crispy and savory Indian crackers mixed with few spices are enjoyed in most of the household as a tea-time snack. Though like many other recipes every household has their own recipe of making mathri’s.

These deep-fried crunchy snacks are made during the festival season esp in Northern part of India, but my mom keeps a box full of mathri throughout the year as my dad simply loves them and so do I with hot cuppa of tea. There are different types of mathri’s-sweet & savory, however the savory mathri’s are more popular. There are various ingredients added to these savory mathri, the one I am sharing with you is the one which I regularly make-masala mathri. If you are looking more such kind of tea time snacks do check Namak Paare/Salty Crunchy Savory-Indian Snacks. I have learned this recipe from my mom, so let’s get started.

Masala Mathri

Cuisine: Indian, North Indian

Recipe Type: Snacks

Author: Rateka

Prep Time: 30 mins

Cook Time: 10-15 mins

Serves: 20-25 pieces

INGREDIENTS:

  • Whole wheat flour/Atta: 1 1/2 cup
  • All purpose flour/Maida: 1/2 cup
  • Salt: 1 tsp
  • Ground Pepper: 1/2 tsp (optional)
  • Ajwain/Carom Seeds: 1 tsp
  • Red Chili Powder: 1/2 tsp
  • Ghee/Clarified Butter: 2 tbsp
  • Oil for frying
  • Luke warm water for kneading

METHOD:

  • In a large bowl, add both the flour, salt and combine completely. I have used whole wheat flour along with maida to make it more healthy, you can use only maida/all-purpose flour.
  • Add ajwain, red chili powder and mix together.
  • Add ghee and use your hands to incorporate together.
  • Now by adding little water at a time, make a semi hard dough. Once done cover it with a damp muslin cloth and let it sit for 20-25 mins.
  • Heat oil in a deep bottomed pan/kadhai on high heat.
  • Make a small balls of equal sizes out of the dough. Roll it out in a circular shape, not too thin, not too thick.
  • Use a fork or knife tip to prick all over the rolled out dough.
  • Fry in batches until they are golden brown on both the sides. While frying, flame should be on low-medium heat and make sure to turn over as to cook evenly on both the sides.
  • Drain on a tissue paper. Let them cool completely, store them in an air-tight container. They will become crisp as they cool off.
  • Enjoy these crispy and savory crackers with hot cuppa of tea :).

 

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