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Khasta Mathri – Indian Savory Crackers

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Khasta Mathri - Indian Savory Crackers

Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickle at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift.
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1 cup all-purpose flour (maida or plain flour)
  • 2 Tbsp sooji (semolina flour)
  • 1/2 tsp salt
  • 1/4 tsp black pepper (crushed)
  • 1/4 tsp cumin seeds (jeera)
  • 2 Tbsp oil (canola or vegetable oil)
  • 1/2 cup chilled water
  • 2 drops lemon juice
  • oil to fry

Method

  1. Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil.

  2. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft.
  3. Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14.

  4. Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying.
  5. Heat the oil in a frying pan on low medium heat. The 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 mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil

Recipe Notes

Suggestions

Serve the Khasta Mathri with cranberry pickle, or Chatpata Aloo

Khasta Mathris can be stored for a couple of months in airtight containers.

If the mathris are cooked on high heat, they will be soft.

 


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