- Combine maida, sesame seeds, cumin seeds, red chili powder, hot oil/ghee, and salt in a bowl. Gradually add water and knead into a firm dough.
- Divide the dough into lemon-sized portions. Roll each portion into a thick roti. Prick with a fork and cut into 2-inch squares using a sharp knife.
- Heat oil in a deep pan over medium-high heat. Carefully add the squares and fry until they float to the surface.
- Reduce heat to medium and continue frying until golden brown, turning occasionally to ensure even cooking.
- Remove the fried squares and drain on paper towels. Cool completely before storing in an airtight container.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:6 g28%
- Carbohydrates:45 mg40%
- Sugar:1 mg8%
- Salt:300 g25%
- Fat:18 g20%
Last Updated on 2 months by Neha Deshmukh
Sesame & Cumin Mathri Recipe – Authentic Indian Snack
Hey everyone! If you’re anything like me, you love a good savory snack with your evening chai. And honestly, few things beat a batch of freshly made Mathri. These crispy, flaky delights are a staple in many Indian households, and this Sesame & Cumin Mathri recipe is one I’ve perfected over the years. It’s a little bit of comfort, a little bit of spice, and a whole lot of deliciousness!
Why You’ll Love This Recipe
This Mathri recipe is special because it’s incredibly flavorful, thanks to the generous use of sesame seeds and cumin. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it stays crisp for days (if it lasts that long!). Seriously, once you try these, you’ll be making them for every festival and get-together.
Ingredients
Here’s what you’ll need to whip up a batch of these beauties:
- 1.5 cup maida/plain flour (about 180g)
- 1.5 tbsp sesame seeds (about 15g)
- 0.25 tbsp cumin seeds (about 3g)
- 1 tsp red chili powder (about 5g)
- 1 tbsp hot oil/ghee/butter (about 15ml)
- Salt to taste
- Water, as needed
- Oil for deep frying
Ingredient Notes
Let’s talk ingredients – a few little tips can make all the difference!
Maida (Plain Flour) – Types & Substitutions
Maida, also known as all-purpose flour, is traditionally used for Mathri because it gives it that signature crispness. You can find it at most Indian grocery stores. If you’re avoiding maida, you can experiment with whole wheat flour (atta), but the texture will be slightly different – a bit more rustic and less flaky.
Sesame Seeds – Black vs. White, Toasting for Flavor
I prefer using white sesame seeds for this recipe, but black sesame seeds work beautifully too! They have a slightly nuttier flavor. To really boost the sesame flavor, give them a quick dry toast in a pan before adding them to the dough. Just a minute or two until they’re fragrant.
Cumin Seeds – Roasting for Aroma
Similarly, lightly roasting the cumin seeds unlocks their aroma. Heat a small pan, add the cumin seeds, and dry roast for about 30-60 seconds until fragrant. Be careful not to burn them!
Hot Oil/Ghee – The Importance of Temperature & Flavor
Using hot oil or ghee in the dough is key. It helps create those flaky layers. Ghee adds a lovely richness, but oil works just as well. Make sure it’s hot when you add it to the flour – it should sizzle!
Regional Variations in Mathri
Mathri isn’t a one-size-fits-all snack! You’ll find variations across India. Some regions add ajwain (carom seeds) for digestion, while others incorporate different spices like turmeric or coriander powder. My family loves this sesame and cumin version – it’s a classic for a reason.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, in a nice big bowl, combine the maida, sesame seeds, cumin seeds, red chili powder, hot oil/ghee, and salt.
- Now, slowly add water, a little at a time, and knead everything together into a firm dough. It shouldn’t be sticky!
- Once you have a smooth dough, let it rest for about 15-20 minutes. This helps relax the gluten and makes it easier to roll.
- Next, roll the dough into lemon-sized portions. Roll each portion into a thick roti (about 3-4mm thick).
- Using a fork, prick the roti all over – this prevents it from puffing up too much while frying. Then, cut the roti into 2-inch squares using a sharp knife.
- Heat oil in a deep pan over medium-high heat. Carefully add the Mathri squares in batches, making sure not to overcrowd the pan.
- Fry them until they float to the surface and start to turn golden brown.
- Reduce the heat to medium and continue frying, turning occasionally, until they’re evenly golden brown and crispy.
- Finally, drain the Mathri on paper towels to remove excess oil. Let them cool completely before storing.
Expert Tips
Want to take your Mathri game to the next level? Here are a few tips I’ve learned over the years:
Achieving the Perfect Crispness
The key to crispy Mathri is frying at the right temperature and not overcrowding the pan.
Kneading the Dough – Consistency is Key
Don’t be afraid to knead the dough well! A well-kneaded dough will result in a flakier Mathri.
Frying Temperature Control
Keep a close eye on the oil temperature. If it’s too hot, the Mathri will burn on the outside before it’s cooked through. If it’s too cold, they’ll absorb too much oil.
Variations
Let’s get creative!
Vegan Mathri Adaptation
Simply substitute the ghee with a neutral-flavored oil like sunflower or canola oil.
Gluten-Free Mathri (Using Alternative Flours)
You can try using a gluten-free flour blend, but the texture will be different. A blend containing rice flour and potato starch often works well.
Spice Level Adjustment – Increasing the Heat
If you like things spicy, feel free to add more red chili powder, or even a pinch of cayenne pepper!
Festival Adaptations – Diwali & Holi Mathri
During Diwali, I sometimes add a pinch of cardamom powder for a festive touch. For Holi, a little bit of turmeric powder adds a beautiful color.
Serving Suggestions
Mathri is fantastic on its own with a cup of chai. It also pairs well with yogurt, chutney, or even a simple pickle. It’s perfect for snacking, picnics, or as a travel companion!
Storage Instructions
Store cooled Mathri in an airtight container at room temperature. They’ll stay crispy for up to a week (though they rarely last that long in my house!).
FAQs
Got questions? I’ve got answers!
What is Mathri and where does it originate from?
Mathri is a flaky, savory biscuit originating from Rajasthan, India. It’s a popular snack enjoyed across North India, particularly during festivals and celebrations.
Can I make Mathri ahead of time?
Yes! You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature before rolling and frying.
What is the best way to store Mathri to maintain its crispness?
Store in an airtight container at room temperature. Adding a small packet of silica gel can help absorb any moisture.
Can I use wheat flour instead of maida? What will be the difference?
You can, but the Mathri will be less flaky and a bit more dense. It will still be tasty, just a different texture.
How can I adjust the spice level in this recipe?
Simply adjust the amount of red chili powder to your liking. You can also add other spices like cayenne pepper for extra heat.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
