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