Mathri is the traditional Indian version of hand-made biscuits or crackers, and it’s somewhat auspicious to us, making them during Diwali and Karwa Chauth, and sharing them with neighbors and relatives, to have them with tea, at breakfast, or just as an anytime snack. So you know, the following days or weeks you are going to be remembered for your little treat, amongst your dear ones.
Other breakfast and snacks recipes you may like:Suji KachoriKalmi Vada, Besan Ka Chilla, Pav Bhaji, vegetable Poha Cutlet, Bread Uttapam, Bread Idli,Macaroni Cheese Balls, Veg paneer cheesy bites, Bread Dhokla Sandwich, Khandvi recipe
Mathri is exceptionally healthy for a biscuit. They are packed with fiber, and with zero use of chemical preservatives, these have a shelf life that lasts months at an end, even without refrigeration. Just store them in an air tight container.
Karwa Chauth is a very special Indian occasion, where we, the devoted wives shower our affections and best wishes for hubby dearest and his long, happy life. And making lots and lots of methi mathri is just a part of this occasion, though I am not so sure about the connection. Nonetheless, there are many sweet memories and gestures revolved around mathri, both in its making and distribution. Ladies are sometimes accompanied by their mother-in-laws in making them, and if they live apart, then mother-in-laws send across some mathri packed with other gifts. Altogether, this is a very holy and sweet occasion, celebrating love and union. I am lucky I am often accompanied by Kamlesh to make some of the mathri dough with me. The best part about mathris is that it does not need to be perfectly round, that’s the beauty of it, and this is one of the reasons Kamlesh loves to roll the dough!
The salty crackers can be sweet as well, and there are many varieties of it. In fact, I am using suji in it, many just make it with plain wheat. Well, you know diversity is a big part of Indian culture. But whatever be the taste of your methi mathri, the consistency is the real winner here. The mathri has to be crispy, and at the same time, not crumble, while one bites into them. It took me some time to achieve that perfect consistency. But with some guidance from my mother-in-law, who is a master at this art, and a lot of practice, I finally accomplished the secret behind the perfection. It is the right balance of ingredients, and the kneading of the dough. Your dough has to be tight. And if you like you can sundry mathri for about 10-15mins, before you fry them. And you can even bake them, for making it ultimately healthy! I am fine with the authentic one though.
Even though it’s a traditional recipe, you can have fun with its shape, you can cut them in triangles, or even “heart shaped” for that special someone. It’s perhaps more funny than romantic for a couple like us, but happiness is all around it.
Methi Mathri Recipe
Ingredients
- 400 grams All purpose flour
- 100 grams semolina
- 3/4 cup oil melted ghee
- 1 tsp Carom seed
- 1 tsp nigella seeds kalonji
- 1 tsp salt as per taste
- 2 tsp kasuri methi
- 3/4 cup water lukewarm
- Oil to fry
Instructions
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Take a deep bowl and put all purpose flour, semolina/suji, carom seed, Kalonji, salt, kasuri methi and oil.
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Mix all ingredients together by using your fingers until mixture becomes crumbly.
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Add lukewarm water little at a time and start kneading the dough. Dough should not be soft, knead it into firm dough. It is not necessary to make the dough smooth.
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Cover the dough and leave it to set for 15-20 minutes.
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After 20 minutes uncovered the dough and knead the dough again for a minute.
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Take small portion of the dough and slightly press it by using your palm. This way divide the dough into 35-40 equal portions and press it slightly.
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Take one ball and roll out the dough by using rolling pin into ½ inch thickness and approx. 2 inch diameter. You can also flatten the dough by pressing it slightly with your hands instead of using rolling pin.
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Once all the mathris get rolled, prick each mathri one by one with the help of fork so that mathris will not puff up while frying.
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Heat oil in a pan, once the oil becomes medium hot put few rolled mathris at a time in a pan and fry it on low flame. Do not over crowd the pan to make the mathris cooked evenly.
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Fry Mathris from both sides till it turns golden brown. It will take around 6-7 minutes to get fried evenly.
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Take them out on an absorbent paper to remove the excess oil.
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Repeat the same process for rest of the remaining rolled circles/ mathris.
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Let the Methi Mathris cool down completely before placing it in an airtight container.
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Serve Mathri with tea or your favorite chutney or pickles.
Recipe Notes
Do not fry the mathris on high flame as it will get browned very fast from outside and remain uncooked from inside.
It’s not necessary to make mathri in perfect round shape like puri while rolling.
Mathris can be stored for a couple of months in airtight containers.
To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
To make the mathri crispy it’s necessary to knead the dough little tight and hard.
How to make Methi Mathri :
- Take a deep bowl and put all purpose flour, semolina/suji, carom seed, Kalonji, salt, kasuri methi and oil.
- Mix all ingredients together by using your fingers until mixture becomes crumbly.
- Add lukewarm water little at a time and start kneading the dough. Dough should not be soft, knead it into firm dough. It is not necessary to make the dough smooth.
- Cover the dough and leave it to set for 15-20 minutes.
- After 20 minutes uncovered the dough and knead the dough again for a minute.
- Take small portion of the dough and slightly press it by using your palm. This way divide the dough into 35-40 equal portions and press it slightly.
- Take one ball and roll out the dough by using rolling pin into ½ inch thickness and approx. 2 inch diameter. You can also flatten the dough by pressing it slightly with your hands instead of using rolling pin.
- Once all the mathris get rolled, prick each mathri one by one with the help of fork so that mathris will not puff up while frying.
- Heat oil in a pan, once the oil becomes medium hot put few rolled mathris at a time in a pan and fry it on low flame. Do not over crowd the pan to make the mathris cooked evenly.
- Fry Mathris from both sides till it turns golden brown. It will take around 6-7 minutes to get fried evenly.
- Take them out on an absorbent paper to remove the excess oil.
- Repeat the same process for rest of the remaining rolled circles/ mathris.
- Let the Methi Mathris cool down completely before placing it in an airtight container.
- Serve Mathri with tea or your favorite chutney or pickles.
Note:
- Do not fry the mathris on high flame as it will get browned very fast from outside and remain uncooked from inside.
- It’s not necessary to make mathri in perfect round shape like puri while rolling.
- Mathris can be stored for a couple of months in airtight containers.
- To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
- To make the mathri crispy it’s necessary to knead the dough little tight and hard.
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