Masala Mathri – Spicy Crackers

January 4th, 2014 filed under Snacks, Vegan
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Mathris are all time favorite crispy Indian crackers. This recipe goes back to two generation to my grand mother. This recipe is a delicious twist to traditional mathri filled with spicy besan.

Recipe will make 20-24

Masala Mathri (Spicy Crackers) Recipe by ManjulaIngredients:

Crust

  • 1 cup all purpose flour/plain flour/maida
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • About 1/4 cup lukewarm water use as needed

Filling

  • 1 cup besan/gram flour available in Indian grocery stores
  • 2 tablespoons sooji/semolina available in Indian grocery stores
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ajwain/carom seeds
  • 1 teaspoon chili flakes, adjust to taste
  • 1/4 teaspoon kalonji/nigella seeds
  • 1/8 teaspoon asafetida/hing
  • About 3 tablespoons lukewarm water

Method

Crust

  1. In a bowl mix flour oil and salt together.
  2. Add water as needed to make firm dough and set aside. Do not knead the dough.

Filling

  1. Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
  2. Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.

Making Mathri

  1. Divide the crust and filling into about 24 equal size pieces.
  2. Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
  3. Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
  4. Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
  5. Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. 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.
  6. Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
  7. Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.

Tips

  1. Mathris can be stored for a month in airtight containers.
  2. If the mathris are cooked on high heat, they will become soft.

Masala mathris makes great out door snack, especially for travelling.

 

 

 


If you enjoyed the recipe for Masala Mathri – Spicy Crackers, here are more great recipes you should try from Manjula's Kitchen.

6 Responses to “Masala Mathri – Spicy Crackers”

  1. Pre Lina says:

    My dear Manjula,
    in this day of Mahashivaratri I prepared a lot of Masala Mathri for all friends I’ll meet this evening in yoga class.
    I’m from Italy, but with an indian heart.
    Lovely
    Prema

  2. Thaslim says:

    Manjula aunty, thanks a lot!! Masala mathri was very good though I just messed it a bit at starting.. I’m sure I will rectify this mistake next time when I do.

  3. sathya priya says:

    Love these mathris .Look sooooo good ji .

  4. Thaslim says:

    I am waiting to do this and to have a taste of it!! But I searched kalonji in many shops and it wasn’t available. I don’t know if it has any other name to it.. Later I happened to see it in qusec.in and big basket… I have already ordered it and the recipe will be implemented as soon as I get it.. Thanks for the recipe

  5. Violet says:

    Oh my, oh my! Guess what I am making tonight? As always, dear lady I truly appreciate you and the lovely recipes you share.
    Thank you so much!

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