Go Back
+ servings
Print Recipe
4.58 from 7 votes

Namkeen Mathri

Crispy and flaky Indian salted crackers made during festive months and relished with a cup of hot tea.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 18 MATHRIS
Calories: 73kcal
Author: Ruchi

Ingredients

  • 2 cups Maida (All purpose flour)
  • ¼ cup Ghee
  • 1 teaspoon Salt
  • ¾ teaspoon Ajwain/ Carom seeds
  • 6-7 tablespoons Water
  • Oil for Frying

Instructions

  • Assemble: all the ingredients.
  • Sift flour in a big bowl/plate. Add carrom seeds.
  • Mix in salt.
  • Pour warm oil in the center, gradually work on the flour till mixture is crumbly.
  • Use fingertips to rub oil evenly into flour.
  • To check if the dough has sufficient oil, take some mixture in your fist, squeeze it tight. If it binds well and forms a shape then the dough is ready to work on. But if the dough crumbles and falls off your fingers than it needs more oil.
  • Spoon by spoon add enough water to form a soft and pliable dough.
  • Mathri dough is ready. Cover and let it sit for 20 minutes.
  • Heat oil in a kadai. Make a small ball out of the dough and..
  • Flatten it. You can even use a rolling pin to form a small disc shaped mathri. Poke mathri with a fork - this way it will not puff up during frying and will turn out crispy.
  • Add mathri to the hot oil. Maintain the oil temperature and make sure the oil is medium hot and not smoky.
  • Mathris should float and cook in oil until crisp and golden brown in color.
  • Remove from oil and set it on a paper napkin to drain off excess oil.
  • Fried mathris are ready.
  • Allow them to cool down completely.
  • Store them in airtight container and good for 2-3 weeks.
  • Enjoy them with hot tea or homemade achar.


Nutrition

Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 130mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg