Spusht: Masala Mathri - flaky, crispy, spicy crackers

A plain flaky mathri is undoubtedly timeless. But sometimes, when you add some spices to the mathri it takes it to another level. It’s so spicy and flavorful you don’t really need a pickle anymore. Masala mathri, flaky, crispy, spicy cracker is a great tea-time snack.

Adapting from the original recipe, I have made this masala mathri several times – sometimes with exact proportions and sometimes with estimates, sometimes with all the ingredients and sometimes skipping a few – because a little less or more of one spice will not really make or break this masala mathri. While the recipe is very flexible, I have listed the quantities in a way that is easy to remember. And I use whole wheat flour and all-purpose flour in 50:50 ratio, but you can feel free to use only all-purpose flour (because apparently everything with only all-purpose flour tastes much better even though comes with a little guilt!).

Masala Mathri (Spicy Crackers) Recipe

Adapted from maayeka

Makes 20 mathri

¾ cup whole wheat flour (aata)

¾ cup all-purpose flour (maida)

½ tsp salt

- - - - - - - - - - - - - - - - - - - - - - - -

3 Tbsp oil or melted ghee

- - - - - - - - - - - - - - - - - - - - - - - -

¼ tsp carom seeds (ajwain)

½ tsp cumin seeds (jeera)

½ tsp coriander seeds (dhaniya)

½ tsp black peppercorn (kali mirch)

½ tsp dry pomegranate seeds (anardana) – optional

- - - - - - - - - - - - - - - - - - - - - - - -

1 pinch asafetida (hing)

1 tsp dried fenugreek leaves (kasoori methi)

- - - - - - - - - - - - - - - - - - - - - - - -

¼ cup + 1 Tbsp water to make dough

1. Mix both flours with salt. Add oil or ghee, mix well until you can form a clump in your fist.

2. Lightly crush the spices in a mortar and pestle, don't grind them to a fine powder. Add the freshly pounded spices + asafetida + fenugreek leaves to the flour. Mix well so the spices are evenly distributed.

3. Add water and form a dough. Do not knead too much, just until you form a smooth but firm dough. Keep covered for 20 minutes. You can even refrigerate and use the next day if you are short on time.

4. Divide dough into 20 balls. Roll out each ball into a small flat disc, then fold in half and then in half again to make a triangle. Roll out the triangles just a little (mathri should be a little thick instead of thin like paratha), prick with fork on both sides so it doesn’t puff up, keep covered under cling wrap or cloth by the time you do the rest so that it doesn’t dry out.

5. Heat oil in a pan on medium heat to deep-fry the mathri, placing a few mathri in the hot oil at a time and rotating to fry evenly until light brown. Drain on paper towel, let cool down completely before storing in an airtight container or enjoying with a cup of tea.

I have carried these masala mathri to a few road trips too. It’s a great snack to take along. However, I have only made the fried version always, I haven’t tried baking these masala mathri, but tell me if you successfully do.

Enjoy.