Masala Mathri



I’m a snacker. I admit it. I like junk food. There. I said it. I’m not ashamed.

Because I am a snacker, I decided to make some savory Indian crackers the other week. Mathri comes in a variety of styles. Sweet and savory. Crispy and flaky. These particular crackers are crispy and savory. They are a perfect tea time snack, well, perfect any time snack, really.Β DSC_0414
But these crackers are especially special, because they are the introduction to my Diwali series. Starting with this post and leading up to Diwali, I will be posting recipes particularly for the holiday. They will range from appetizers, to snacks, to entrees, to desserts.

Back to the crackers. These savory crackers are bursting with flavor on all ends. Not only are they ridiculously tasty, they are oh so simple to make. You already have an upper hand if you know how to make roti! I will list the spices I have used, but you can modify to your own taste, no problem. So bust out the chai, and get ready to munch on these babies!


  • 1 1/2 cup atta – whole wheat flour
  • 1/2 cup maida – white flour
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp cumin seeds
  • 1/2 tsp ajwain
  • 1/2 tsp kalonji
  • small pinch of kasoori methi
  • 2-3 tbsp ghee
  • 1 tsp lemon juice
  • water
  • oil for frying

To Make:

In a large bowl, add both flours along with the salt. Take a fork or a whisk and combine completely. Or you can just use a sifter. Add the spices, and mix together. Add the ghee and the lemon juice, and use your hands to incorporate together. You want it to look like breadcrumbs. Now add enough water little by little to make a semi hard dough. Cover with a damp cloth and let it sit for half an hour.

Heat oil to 320-330. You want them to fry in low heat. This is important.

Take a chunk and roll it out. Not too thin, but not too thick. Use a cup or something small and round to cut the dough to make circles. I actually took the top off of a spice jar and used that. Use a fork and prick all over the rolled out dough.

Fry in batches until they are golden, making sure to turn over at least once to cook both sides.

Drain on a paper towel. Wait until they are completely cool, and store in an airtight container.

They will become crisp as they cool off. I have no will power or the patience to wait until they cooled, so I was munching on them as I was taking them out of the oil. Yeah. They are tasty.

There you go! Next up on the Diwali series: Navratan Korma!



23 responses to “Masala Mathri

  1. Its a tradition at my place to prepare sweet and masala mathri every yr during diwali….especially this masala ones… I usually make it with loads of fresh methi and little bit of sauf…

  2. Pingback: Navratan Korma | WhitBit's Indian Kitchen·

  3. Looks delicious, girl! Love masala mathris. Maybe we should start a secret santa equivalent for diwali so we can get some of your goodies? πŸ˜‰

  4. Pingback: Diwali Recipe Roundup! | WhitBit's Indian Kitchen·

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