Mathura Mathri

Mathura Mathri

Mathura Mathri

Veg Vegan

Crispy, layered savoury crackers made from maida with ajwain and black pepper — fried until golden and stored for weeks. A Mathura and Agra tea-time staple, sold at every mithai shop alongside pede and petha, and an essential item in Brij households during festivals.

Cuisines

Rajasthani Haryanvi Brij

Best for

Breakfast Lunch

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

Flour 2 cups Flour
Semolina 1/4 cup Semolina , sooji
ghee 1/4 cup Ghee
Carom Seed 1 teaspoon Carom Seed
Black Peppercorn 1 teaspoon Black Peppercorn , coarsely crushed
salt 1 teaspoon Salt
water — Water , as needed
oil — Oil , for deep frying

Instructions

  1. 1 In a large mixing bowl, combine all-purpose flour, semolina, carom seeds, crushed black peppercorns, and salt.
  2. 2 Add ghee to the flour mixture and mix well until it resembles breadcrumbs.
  3. 3 Gradually add water and knead into a firm dough. Cover and let it rest for 15 minutes.
  4. 4 Divide the dough into small portions and roll each portion into a small ball.
  5. 5 Flatten each ball slightly with your palms and roll it out into a thick disc, about 2-3 inches in diameter.
  6. 6 Prick each disc with a fork to prevent puffing during frying.
  7. 7 Heat oil in a deep frying pan over medium heat.
  8. 8 Fry the mathris in batches on medium-low heat until they turn golden brown and crispy.
  9. 9 Remove from oil and drain on paper towels to remove excess oil.

Tips

Ensure the oil is not too hot to allow even cooking and avoid burning the mathris.