Mathri
Flaky, crumbly flour crackers seasoned with ajwain and black pepper, fried slow till they snap. A classic Rajasthani tea-time keeper.
45 min 2 servingsEasy
Ingredients
2 servingsContains: gluten
Flavor profile
Spice
Richness
Method
- 1Rub oil into plain flour with ajwain, crushed pepper and salt until crumbly.
- 2Add a little water and knead a stiff, tight dough, then rest 15 minutes.
- 3Divide into small balls and roll each into a thick disc.
- 4Prick each disc all over with a fork so they stay flat.
- 5Heat oil to a low temperature for slow frying.
- 6Fry the mathris gently until pale golden and crisp right through.
- 7Drain well and cool completely before storing airtight.
Frequently asked
About 45 minutes total — 20 min prep and 25 min cooking.
Yes — Mathri is jain, veg, vegan.
Mathri contains gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
