Masala Mathri Recipe

Masala Mathri is a crispy and masala packed savoury snack made by frying thin rolled dough stuffed with spiced besan mixture. This goes very well with evening tea or coffee. The taste is spicy, flaky and very addictive. Masala Mathri is a great accompaniment for tea and an anytime snack that the family will ask for more.

These mathris are perfect for storing and munching anytime. Once made, they stay good for many days. The stuffing inside makes it little different from plain mathri and gives more flavor. Family will keep picking one after the other without even realising. It is one of those snacks that disappear much faster than expected.

Jump to:

• About Masala Mathri
• Masala Mathri Ingredients
• How to make Masala Mathri Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Masala Mathri

Masala Mathri is a popular North Indian style snack that is made during festive time or even as tea time snack. It is made using maida dough and a spiced besan stuffing. The dough is rolled thin, stuffed and then fried slowly till crisp. Though it looks lengthy, the process is quite simple actually.

This has crispy and flaky texture outside with a flavorful filling inside. The besan stuffing gives nice bite and mild spice. Also ajwain and jeera adds good flavor and also help in digestion. Every bite has good crunch and masala taste. Slow frying is the key to get the perfect texture in mathris.

There are many variations of mathri available. Some people make plain ones without any stuffing. Few add crushed pepper or more chilli flakes to make it extra spicy. You can adjust spice level easily based on your taste. Even thickness of rolling changes the final texture. 

I usually make this during weekends and store it in airtight box. It comes handy for sudden guests or evening snack time. Making this needs little patience but result is always worth it. Once you try it at home, it slowly becomes a regular snack idea.

Masala Mathri Ingredients

• Maida - I have used to make the outer dough. I prefer using maida but you can try wheat flour. 
• Ghee - I added for flakiness and crisp texture. You can use oil also, both works fine.
• Besan flour - I used for stuffing inside the mathri. It gives body and nice flavor. Fresh besan always works best here.
• Fine sooji - I have added this for extra crunch. It helps stuffing stay firm while frying. You can skip it if not available at home.
• Oil - I add little to the stuffing for binding and flavor. It also keeps the stuffing moist inside.
• Ajwain and jeera - I added these for flavor and digestion. They give that typical mathri taste. I would not suggest skipping both.
• Chilli flakes - I have used this for mild spice. You can add more if you like spicy snacks.
• Hing - I add a small pinch for aroma. It balances the besan taste very well.
• Oil - I just used for deep frying mathris. You must use enough oil so they fry evenly and nicely.

Why This Recipe Works

• It gives crispy and flaky mathris when fried slowly.
• Stuffing inside adds more flavor than plain mathri.
• Ingredients are simple and easily available at home.
• It stays good for many days when stored properly.
• Perfect snack option for tea time or travel also.

How to make Masala Mathri Step by Step

1.Take flour in a mixing bowl.Add required and ghee.

2.Mix well with your finger tips so that it resembles breadcrumbs.

3.Now add water little by little to form a smooth firm dough. Keep covered to rest for 15 minutes.

4.When the dough rests you can prepare the stuffing. Take besan flour in a mixing bowl, add fine sooji to it.

5.Add oil, then ajwain seeds, jeera, chilli flakes and required salt.

6.Add hing. Mix well with a spoon. Now add little water.

7.Keep mixing add more water if needed, you should be able to roll into a dough thats the right consistency. Make small balls from the dough and set aside.

8.Make small marble sized balls from the dough. Take one ball flatten it slightly using a rolling pin. Keep the stuffing.

9.Pull the edges to the center and seal it. Flip it and press it slightly so that the stuffing is even on all sides.

10.Now flatten it using a rolling pin, it should be slightly thin. Now prick holes using a fork, flip over then again prick holes-this is to avoid puffing. Repeat this until you are done with the entire dough. If you have dough remaining you can make plain mathris.

11.Heat oil in a kadai, the flame should low or low medium, you put a pinch of dough it should slowly rise and come, thats the right consistency. Now add 2-3 mathris at a time, deep fry in low flame, flip over and cook.

12.Cook till it becomes golden brown on both sides. Drain using a perforated ladle, then strain the extra oil using tissue paper. Cool down completely then store in an airtight container.

Enjoy as a snack!

Expert Tips

• Firm dough - I always make sure the outer dough is slightly loose and soft to roll easily but not too loose as it may drink more oil.
• Resting time - I usually rest the dough for some time. This helps in easy rolling and better final texture.
• Thin rolling - I roll the mathris very thin. Thick ones will not turn crispy properly.
• Pricking holes - I never forget to prick holes on both sides. This avoids puffing while frying.
• Low flame frying - I always fry in low or low medium flame. This is the main key for crispy mathris.
• Do not rush - I fry slowly with patience. High flame will brown fast but inside will not cook well.

Serving and Storage

Serve them with hot tea or coffee. These mathris can be eaten as such without any side dish or chutney. Let them cool completely before storing, else they may loose the crispiness. Store the leftover mathris in a clean airtight container only. It stays good for many days at room temperature when stored in proper way.

FAQS

1.Can I make this without stuffing?

Yes, just roll the dough thin and fry slowly. Plain mathris are also crispy and taste good.

2.Why my mathris are not crispy?

Mostly because oil was too hot or dough was soft. Soft dough absorbs more oil and makes mathris little soggy. Frying in high flame also affects crispness.

3.Can I bake this?

You can try baking but taste and texture will change. Baked mathris will not be as flaky as fried ones.

4.How long does it stay good?

It stays good for a week or more if stored properly in airtight container. Make sure to use dry spoon or hands.

5.Can I make it spicier?

Yes, just add in some red chillies or pepper.

If you have any more questions about this Masala Mathri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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