Mathri recipe with step by step video. Learn how to make crisp layered mathri at home.
Mathiya or mathri is a famous snack in North India. It is a very popular snack, specially made during festivals like Diwali, Holi, and also made as savory snack to much along with evening tea. Mathari snacks come specially handy during long trips when you need regular munches of something energetic.
There are many versions of making Mathris. Today I have made layered mathri or nimki. Spiced with cumin, peppers and carom seeds, this fried khasta, crisp mathri recipe is a must try. I have also tried to bake these matris a few times as an alternate to frying, but did not get the full success. So I finally stick to the same old fried version for most authentic taste. After frying, once mathris get cold, pack them in an airtight container, they will be fine for 1-2 months.
You can also try methi namak pare recipe where namak para is coated with spicy methi masala, or try thin crisp biscuit style namak pare. I am sure you will love them too.
- 2 cup All-purpose Flour
- 4 tbsp Suji/Rava/Semolina
- 1 tsp Black Pepper Corn
- 1 tsp Cumin Seeds
- 1 tsp Carom Seeds
- 2½ tbsp Ghee
- 1 cup Water
- 1 tsp Salt
- Oil for frying
- 2 tbsp Ghee
- 2 tbsp All-purpose Flour
- Grind pepper corns, cumin seeds and carom seeds in coarse powder and keep it aside.
- In a mixing bowl take all purpose flour, semolina, ground masala, salt and 2 tbsp of ghee. Rub the atta with hands so that everything mix together.
- Now add little water at a time and knead smooth, soft dough. Cover the dough and let it rest for 20 minutes.
- In a meanwhile mix together all purpose flour and ghee and make a smooth paste. After 20 minutes take some ghee in hands and knead the dough again.
- Divide the dough in six parts and make smooth balls. Take one ball and roll it to a thin chapati and keep it aside.
- In the same way roll two more chapatis. Make sure that you roll all the chapatis same size.
- Now take one chapati and spread maida paste all over it. Cover it with other chapati and press it gently. Put maida paste on top of this chapati and spread it all over.
- Put second chapati over it and spread maida paste on it. Now hold from one side and make a tight roll. Stretch it little bit and cut it in 1/2 inch pieces.
- Roll each piece gently to small mathri. Fry them in medium hot oil till they become crisp golden brown. Mathri is ready. Once cool down pack these mathris in air tight container.