Masala Mathri

Masala Mathri is a crispy, masala packed savoury snack made by frying flat rolled dough of stuffed with besan flour & spice mix. Masala Mathri is a great accompaniment for tea and an anytime snack that the family will ask for more.
Masala mathri recipe is a twist to the traditional mathri.This masala mathri has besan stuffing and it is one of the delicious spicy indian crackers that I’ve tried in the recent days.

Mathri is a spiced indian crackers and this masala mathri is a stuffed version of it. Mathri is made for special occasions like marriages or festivals like Karwa chauth,Diwali,Holi etc.

These crackers are crispy making it an ideal snack to munch with tea, yum!

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Masala Mathri

Masala Mathri is a crispy, masala packed savoury snack made by frying flat rolled dough of stuffed with besan flour & spice mix. Masala Mathri is a great accompaniment for tea and an anytime snack that the family will ask for more.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings12 mathris

AuthorSharmilee J

1x2x3x

Ingredients

For the outer dough:

• 1/2 cup white flour / maida
• 1 tablespoon ghee
• 1/8 teaspoon salt
• water as needed

For the stuffing:

• 1/2 cup besan flour
• 1 tablespoon fine sooji
• 1 tablespoon oil
• 1/4 teaspoon ajwain
• 1/4 teaspoon jeera
• 1/2 teaspoon chilli flakes
• a pinch hing
• salt to taste

Instructions

For the outer dough:

• Take flour in a mixing bowl. Add required and ghee.
• Mix well with your finger tips so that it resembles breadcrumbs.
• Now add water little by little to form a smooth firm dough. Keep covered to rest for 15mins.

For the stuffing:

• When the dough rests you can prepare the stuffing. Take besan flour in a mixing bowl, add fine sooji to it.
• Add oil, then ajwain seeds, jeera, chilli flakes and required salt.
• Add hing. Mix well with a spoon. Now add little water.
• Keep mixing add more water if needed, you should be able to roll into a dough that's the right consistency. Make small balls from the dough and set aside.
• Make small marble sized balls from the dough. Take one ball flatten it slightly using a rolling pin. Keep the stuffing.
• Pull the edges to the center and seal it. Flip it and press it slightly so that the stuffing is even on all sides.
• Now flatten it using a rolling pin, it should be very thin. Now prick holes using a fork, flip over then again prick holes. Repeat this until you are done with the entire dough. If you have dough remaining you can make plain mathris.
• Heat oil in a kadai, the flame should low or low medium, you put a pinch of dough it should slowly rise and come, that's the right consistency. Now add 2-3 mathris at a time, deep fry in low flame, flip over and cook.
• 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 Masala Mathri store in an airtight container.

Notes

• Don't be in a hurRy while deep frying.Cook in low flame with patience,flip over and cook in low flame till golden brown.This is the key to get perfect crispy flaky mathris.
• If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
• Do not overcrowd while frying,just 2-3 will be ok,depends on your kadai size too.

Nutrition Facts

Masala Mathri

Amount Per Serving (20 g)

Calories 62 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 3mg1%

Sodium 29mg1%

Potassium 54mg2%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 27IU1%

Vitamin C 0.004mg0%

Calcium 4mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Masala Mathri Recipe 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 litte by little to form a smooth firm dough.Keep covered to rest for 15mins.
   
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 laddle, then strain the extra oil using tissue paper.Cool down completely then store in an airtight container.
    

Serve with a cup of tea.

Expert Tips

• Don’t be in a hurRy while deep frying.Cook in low flame with patience,flip over and cook in low flame till golden brown.This is the key to get perfect crispy flaky mathris.
• If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
• Do not overcrowd while frying,just 2-3 will be ok,depends on your kadai size too.