Mathri
Mathri, from above
VegRajasthan

Mathri

Flaky, peppery crackers that live in the tin next to the pickle. Chai's best friend.

60 minTime
3 gProtein each
mildSpice
Tin snack2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
283kcalsame
3 gproteinsame
1 gfibresame
60minutessame

Mathri, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)2 cups
Ghee5 tbsp
Ajwain (carom seeds)1 tsp
Black pepper1 tsp, crushed
Kasuri methi (dried fenugreek leaves)1 tsp
Wateras needed
Cooking oil (vegetable oil)for frying
Saltto taste

Method

4 steps
  1. 1Rub ghee into maida with salt, ajwain, pepper and kasuri methi till it holds when pressed.
  2. 2Knead a stiff dough with water. Rest.
  3. 3Roll small discs, prick with a fork.
  4. 4Fry on low heat till golden.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Mathri: a bread or rice, a side, something to drink and something sweet.

On the side Kurkuri bhindi30 min
On the side Hari mirch ka achar20 min
To drink Thandai30 min
To drink Jaljeera15 min
Something sweet Kalakand75 min
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