Masala Mathri Recipe | Khasta Mathri | Kitchenstagram
Mathri, also known as Mathiya or Mathari, is a much-loved North Indian snack known for its crisp, flaky texture and lightly spiced, savory flavour. Traditionally served with a cup of chai or tangy pickle, these golden crackers are a staple during festive occasions and family gatherings. Especially during Diwali and Holi,they bring a touch of nostalgia and warmth to every celebration.
This mathri recipe gives you the perfect balance of crunch and flavour- khasta (flaky) on the outside and rich in traditional spices like ajwain (carom seeds), kasuri methi (dried fenugreek leaves), cumin and crushed black pepper. Made using a blend of all-purpose flour and whole wheat flour, the texture is delightfully layered and crisp with every bite.
Simple to prepare with everyday ingredients, Masala Mathri is a recipe that even beginners can master. Once made, these spiced crackers stay fresh for weeks when stored in an airtight container, making them perfect for festive gathering or everyday tea-time munching. Whether it’s a festival, a cozy afternoon or an impromptu get-together, a jar of homemade mathris ensures there’s always something delicious to share.
Serving Suggestions:
Masala Mathri makes a delightful snack that can be enjoyed anytime. These crisp, spiced crackers pair beautifully with a steaming cup of tea or coffee. You can also serve them alongside tangy pickles, zesty chutneys or flavourful sauces for an added burst of taste, making them perfect for festive gatherings of everyday snacking.
Storage Tips:
Once the masala mathri cools completely, transfer them to an airtight jar to maintain their crisp texture. Keep the container in a cool, dry place away from moisture. These crunchy delightful stay fresh for weeks, making them a perfect make-ahead snack to enjoy anytime with your favourite hot beverage.
Ingredients
Oil, for deep frying
For Dough:
250 gm All-Purpose Flour
60 gm Wheat Flour
45 gm Semolina
1 tsp Gram Flour
1 1/2 tsp Salt
60 ml Ghee
3/4 cup Cold Water (approx.)
For Masala:
1 tbsp Coriander seeds
1/2 tbsp Cumin seeds
1 tbsp Fennel seeds
1 tbsp Black peppercorns
8-10 nos. Dry Red Chili
2 tbsp Kasuri Methi
3/4 tsp Asafoetida
1/2 tsp Turmeric powder
1 tsp Amchur powder
1 tbsp Chaat Masala
1 1/2 tsp Chili Powder
1 tbsp Black Salt
1/2 tsp Salt
1 tsp Ajwain
For Layering:
50 ml Ghee
30 gm Corn Flour
Preparation
- Step 1: In a large bowl, combine all-purpose flour, wheat flour, semolina, gram flour, salt and ghee. Rub the ghee with the flour to make it into a crumbly dry mix.
- Step 2: Gradually add cold water to mix and knead it to form a dough. Cover with a damp cloth and keep it aside for 30-60 minutes.
- Step 3: Meanwhile, prepare the masala. In a pan combine coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry Red Chilies and kasuri methi. Toast on medium heat for few minutes or until fragrant.
- Step 4: Transfer the toasted spices in a grinder jar and add turmeric powder, amchur powder, chaat masala, chili Powder, black Salt and salt. Grind everything into a fine powder.
- Step 5: Transfer the grinded masala into a bowl and add ajwain, stir to combine. Keep aside.
- Step 6: In a bowl combine ghee and corn flour well. Keep aside.
- Step 7: After the resting time, divide the dough into small, equal sized balls. Roll each ball into a small circle or roti.
- Step 8: For making the layers of the mathri, on a roti spread the ghee mixture and sprinkle the masala on it. Then place the next roti on top of 1st layer. Again spread the ghee mixture and sprinkle the masala on it. Repeat same step one more time.
- Step 9: Tightly roll up the dough into a log. Place the prepared log in the fridge for 30-60 minutes.
- Step 10: Then cut the rolled dough into 1-1.5 inch pieces. The layers should be visible. Now spread the mathris gently into small puris using rolling pin.
- Step 11: Heat oil in a wok over medium heat. Carefully add the mathris into the hot oil, two to three at a time, make sure not to overcrowd the wok. Fry them on medium heat until they turn golden brown and crispy.
- Step 12: Allow them to cool down completely and masala Mathri is ready to serve. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2
- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.