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.
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
Instructions
- 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.
- Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft.
- 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.
- 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.
- 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.
- 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
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.