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MasalaMathri3
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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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings12 mathris
AuthorSharmilee J

Ingredients

For the outer dough:

  • ½ cup white flour / maida
  • 1 tablespoon ghee
  • ⅛ teaspoon salt
  • water as needed

For the stuffing:

  • ½ cup besan flour
  • 1 tablespoon fine sooji
  • 1 tablespoon oil
  • ¼ teaspoon ajwain
  • ¼ teaspoon jeera
  • ½ 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

  • 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.
Nutrition Facts
Masala Mathri Recipe
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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