Name: Spiced Indian Crackers (Mathri) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Indian
Ingredients: 100g plain flour; ½ tsp fine salt; ¾ tsp cumin seeds; ½ tsp cracked black peppercorns; 15g ghee, melted and cooled; 2-3 tbsp cold water (approximate, for dough); Vegetable or sunflower oil, for rolling and deep-frying; Indian pickle

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Introduction

Mathri is a traditional spiced Indian cracker that’s crispy, flavorful, and perfect as a snack with tea. These crunchy bites are infused with cumin and black pepper, making them irresistibly savory. They’re easy to make and ideal for sharing with friends and family.

The image shows a small, round, light beige crispy snack with seeds visible inside, placed on a plain white plate. The snack has a slightly rough texture and is topped with a dark brown and greenish spicy mix that looks oily and textured, spread roughly on the center. Nearby, there is a white plate holding several more of the same crispy snacks stacked loosely on top of each other. In the background, there is a tall glass filled with a brown beverage on a white saucer. The setting is on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g plain flour
½ tsp fine salt
¾ tsp cumin seeds
½ tsp cracked black peppercorns
15g ghee, melted and cooled
Vegetable or sunflower oil for rolling and deep-frying
Indian pickle, to serve

Instructions

Step 1: Sieve the flour and salt into a bowl, then stir in the cumin seeds and cracked black peppercorns.
Step 2: Add the cooled but still liquid ghee to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs.
Step 3: Gradually mix in 2 to 3 tablespoons of cold water to form a firm dough. Knead the dough for 3 to 4 minutes until smooth, then cover and let it rest at room temperature for 20 minutes.
Step 4: Knead the rested dough briefly, then divide it into 15 equal portions (about 10g each). Roll each into a marble-sized ball and keep covered with a cloth to prevent drying.
Step 5: On a lightly oiled surface, roll each ball into a 4cm disc, roughly the thickness of a 20p coin. Prick all over with a fork to prevent puffing during frying.
Step 6: Heat the oil in a wok or karahi over medium heat until it reaches around 130°C (test by dropping a bread cube, which should brown in 1 minute). The oil should fill no more than two-thirds of the pan.
Step 7: Fry the mathri in batches, lowering them gently with a slotted spoon. Turn the heat to low and cook for 2 to 3 minutes on each side until pale golden and crisp.
Step 8: Remove the fried mathri and drain on kitchen paper. Let cool to room temperature before serving with Indian pickle and masala chai.

Tips & Variations

Use ghee for a rich, authentic flavor, but you can substitute with melted butter if needed.
Adjust the spices by adding a pinch of ajwain or carom seeds for extra aroma.
Make mathri thinner for an extra crispy texture or slightly thicker for a chewier bite.
Ensure the oil temperature is low enough to cook mathri gently and avoid excessive browning.

Storage

Store cooled mathri in an airtight container at room temperature for up to two weeks. They keep well and stay crispy. To refresh before serving, warm briefly in a low oven or microwave for a few seconds.

How to Serve

The image shows a single light golden, crisp disc-shaped snack with visible cumin seeds on the surface, resting on a white plate. This snack has a slightly uneven texture with small bubbles and is topped with a thick, chunky brownish-yellow spicy pickle, which glistens with oil. In the background, there is a white plate holding several similar plain discs stacked unevenly next to each other. The scene also includes a glass cup filled with a light brown tea placed on a matching saucer. All items are set against a white marbled textured surface with soft shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can mathri be baked instead of fried?

Yes, baking is possible for a lighter version. Brush the rolled discs with oil and bake at 180°C for 15–20 minutes until golden and crisp, turning halfway through.

What can I serve mathri with besides Indian pickle?

Mathri pairs well with a variety of chutneys, yogurt dips, or simply enjoy them alongside a hot cup of masala chai.