Authentic Matri Recipe- Ajwain & Ghee Crispy Indian Fried Bread

Last Updated on 4 months by Neha Deshmukh

Authentic Matri Recipe – Ajwain & Ghee Crispy Indian Fried Bread

Hello friends! If you’ve ever been to India, especially Gujarat, you’ve probably been offered a plate of these delightful, crispy little bites. Matri – those flaky, flavorful fried breads – are a staple snack, especially with a hot cup of masala chai. I remember my nani (grandmother) always having a big jar of these ready for unexpected guests. Today, I’m so excited to share her recipe with you! It’s a little bit of effort, but trust me, the reward is so worth it.

Why You’ll Love This Recipe

This matri recipe isn’t just about a delicious snack; it’s about a little piece of Indian hospitality. They’re wonderfully crunchy, subtly savory, and incredibly moreish. Perfect for tea time, as a side with dal, or just when you need a little something to munch on. Plus, the ajwain (carom seeds) adds a lovely digestive quality – a bonus, right? You’ll love how easily they come together, and the aroma while they fry is simply divine!

Ingredients

Here’s what you’ll need to make these crispy beauties:

• ¾ cup maida/all purpose flour (about 90g)
• ¼ cup atta/whole wheat flour (about 30g)
• 1 cup semolina/sooji (about 150g)
• Large pinch of salt
• 1 tsp ajwain/waamu (carom seeds)
• 1 tbsp ghee (about 15ml)
• Warm water for kneading
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a moment. A few things make this recipe special!

• Ajwain (Carom Seeds): Don’t skip this! It’s the signature flavor of matri. It has a slightly peppery, thyme-like taste and is fantastic for digestion. You can find it at most Indian grocery stores, or online.
• Ghee: Ghee adds a richness and lovely flavor that oil just can’t replicate. It also helps with the flakiness. If you absolutely prefer, you can use oil, but ghee is traditional and highly recommended.
• The Flour Blend: The combination of maida, atta, and sooji is key. Maida gives it that delicate crispness, atta adds a bit of whole wheat goodness, and sooji provides texture and helps it hold its shape. It’s a perfect balance!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the maida, atta, semolina, salt, ajwain, and ghee.
2. Now, gradually add warm water, a little at a time, and start bringing the dough together. You want a soft, pliable dough – not too sticky, not too dry.
3. Once the dough comes together, knead it for about 5-7 minutes until it’s smooth and elastic. Cover it with a damp cloth and let it rest for 15-20 minutes. This resting time is important – it allows the gluten to relax, making the matris more tender.
4. Divide the dough into lemon-sized balls. You should get around 15-20 matris from this dough.
5. Roll each ball into a 3-inch (7-8cm) thick puri (Indian flatbread). Don’t worry about making them perfectly round!
6. Place the rolled puris on a clean, lightly floured cloth and gently prick them all over with a fork. This prevents them from puffing up too much while frying.
7. Heat oil in a deep pan over medium heat. The oil should be hot enough to fry, but not smoking.
8. Carefully slide a few matris into the hot oil. Fry them until they are golden brown and crispy, flipping occasionally to ensure even cooking.
9. Remove the fried matris with a slotted spoon and drain them on paper towels.
10. Let them cool completely before storing.

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier matris.
• Medium Heat is Key: Too high, and they’ll burn before they cook through. Too low, and they’ll absorb too much oil.
• Pricking is Important: Seriously, don’t skip the fork pricking! It keeps them flat and crispy.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level – Mild: Add a pinch of red chili powder to the dough for a little kick. My friend, Priya, loves to add a tiny bit of hing (asafoetida) too!
• Regional Variations – Gujarati Matri: In Gujarat, they often add a little bit of crushed cumin seeds to the dough.
• Festival Adaptations – Diwali Farsan: Matri are a popular addition to Diwali farsan (savory snack mix). You can make a big batch and add them to your festive spread!

Serving Suggestions

Matri are best enjoyed fresh and crispy! They’re amazing with:

• Masala Chai: The classic pairing!
• Dal: A lovely side dish with a comforting bowl of lentil soup.
• Pickles: The tangy flavor of pickles complements the savory matris perfectly.
• Yogurt: A cooling contrast to the crispy texture.

Storage Instructions

Once cooled completely, store the matris in an airtight container at room temperature. They’ll stay crispy for about 3-4 days, but honestly, they rarely last that long in my house!

FAQs

Let’s answer some common questions:

• What is the best oil to use for frying Matri? You can use any neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil. But, as I mentioned, ghee is the traditional choice and adds the best flavor.
• Can I make the dough ahead of time? Yes, absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• How do I get the Matri to puff up? You don’t want them to puff up! That’s why we prick them with a fork. We want them to stay flat and crispy.
• What is Ajwain and where can I find it? Ajwain, also known as carom seeds, is a spice with a unique flavor. You can find it at Indian grocery stores or online.
• Can I bake Matri instead of frying? While frying is traditional, you can bake them at 350°F (175°C) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a healthier option.

Enjoy making these delicious matris! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!