Mathri is a deep fried savoury snack from North India. Its a flaky biscuit made of all-purpose flour and spices, served with tea, along with pickle or chutney. Mathri is prepared during festivals and served along with some sweet when guests arrive. There are two types of mathri - one is thin, mildly spiced and crispy while the other is thick, spicier and flaky.
I made the latter one as part of this month's SNC. South vs North Challenge is a monthly event where South and North teams challenge each other with traditional regional dishes. The theme for this month was snacks and Nupur of UK Rasoi challenged us with this dhaniya mathri and Priya challenged the North team with cashew pakoda. The mathris were delicious and we enjoyed with our evening tea with some pickle.
Notes and Tips
- You can make mathri with all-purpose flour only. Also adding atta makes it less crumbly.
- Since the dough is hard, there will be slight cracks on the sides while flattening them. If the dough is too soft, it might break apart while frying.
- It is important to fry them in low heat otherwise they will be uncooked inside.