Mathri Recipe- Besan & Maida Indian Snack- Step-by-Step Guide

Last Updated on 4 months by Neha Deshmukh

Mathri Recipe – Besan & Maida Indian Snack – Step-By-Step Guide

Introduction

Oh, Mathri! These crispy, flaky, melt-in-your-mouth snacks hold such a special place in my heart. Growing up, my dadi (grandmother) would always have a jar full, and they’d disappear within minutes whenever guests came over – or, let’s be honest, even when it was just us! It’s the kind of snack that just feels like home. Today, I’m so excited to share my version of this classic Indian treat with you. It’s easier than you think, and the reward is seriously delicious.

Why You’ll Love This Recipe

This Mathri recipe is a winner for so many reasons! It’s perfect for tea time, a quick snack, or even to pack for travel. It’s wonderfully savory, with a lovely hint of spice, and the texture is just… chef’s kiss. Plus, it’s a great way to get a little taste of Indian flavors into your kitchen. You’ll love how satisfying it is to make something so delicious from scratch.

Ingredients

Here’s what you’ll need to create these delightful Mathri:

• ½ cup white flour / maida (about 60g)
• 1 tablespoon ghee (about 15ml)
• ⅛ teaspoon salt (about 0.5g)
• As needed water (approximately ¼ cup / 60ml)
• ½ cup besan flour (gram flour) (about 60g)
• 1 tablespoon fine sooji (semolina) (about 10g)
• 1 tablespoon oil (about 15ml)
• ¼ teaspoon ajwain (carom seeds)
• ¼ teaspoon jeera (cumin seeds)
• ½ teaspoon chilli flakes (adjust to your spice preference!)
• A pinch of hing (asafoetida)
• To taste salt (about ½ teaspoon)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your Mathri turns out perfectly:

• Besan (Gram Flour): This is the star of the show! It gives Mathri its lovely texture and flavor. Make sure yours is fresh for the best results.
• Sooji (Semolina): A little sooji adds a nice subtle crunch. Don’t skip it!
• Ajwain (Carom Seeds): These aren’t just for flavor; they also aid digestion – a little bonus! My dadi always said a good Mathri needs a generous pinch of ajwain.
• Ghee: Ghee adds a richness and flavor that’s just unmatched. You can substitute with oil if you prefer, but ghee really elevates the taste.
• Spice Levels: Feel free to adjust the chilli flakes to your liking. Some families love a really spicy Mathri, while others prefer a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the outer dough: In a large bowl, combine the maida, ghee, and salt. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs. Gradually add water, a little at a time, and knead to form a firm, smooth dough. Cover and let it rest for about 15 minutes. This resting time is important – it allows the gluten to relax, making the Mathri more tender.
2. Make the stuffing: While the dough rests, let’s prepare the filling. In another bowl, combine the besan, sooji, oil, ajwain, jeera, chilli flakes, hing, and salt. Add water gradually, mixing until you form a firm dough. Shape this dough into small, even-sized balls.
3. Assemble the Mathri: Take a small ball of the maida dough and flatten it into a small circle. Place one besan ball in the center. Carefully bring the edges of the maida dough up and over the besan ball, sealing them tightly to enclose the filling. Gently roll out the stuffed dough into a thin circle, about 3-4 inches in diameter. Use a fork to prick holes all over the surface – this prevents the Mathri from puffing up too much while frying.
4. Fry to golden perfection: Heat oil on low-medium flame in a deep frying pan. Carefully slide 2-3 Mathri into the hot oil at a time (don’t overcrowd the pan!). Fry until they turn golden brown and crispy, flipping once or twice to ensure even cooking. Remove the Mathri with a slotted spoon and drain on paper towels to remove excess oil. Let them cool completely before storing.

Expert Tips

• Don’t skip the resting time for the doughs! It makes a huge difference in the texture.
• Make sure the oil isn’t too hot, or the Mathri will brown too quickly on the outside and remain uncooked inside.
• Pricking the Mathri with a fork is essential to prevent them from puffing up like balloons.
• Fry in batches to maintain the oil temperature.

Variations

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

• Vegan Adaptation: Substitute the ghee with a neutral-flavored oil like sunflower or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend in place of the maida. You might need to adjust the amount of water slightly.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of turmeric powder for color and a subtle earthy flavor. Feel free to experiment!
• Festive Adaptations: During Diwali, my family loves to add a little bit of chopped cashew nuts and raisins to the besan filling for a richer, more festive Mathri. For Holi, a sprinkle of colorful edible glitter adds a fun touch!

Serving Suggestions

Mathri is fantastic on its own with a cup of chai (tea). It also pairs beautifully with a dollop of yogurt or a side of chutney. I love serving it as part of a larger Indian snack spread.

Storage Instructions

Once cooled completely, store Mathri in an airtight container at room temperature. They’ll stay crispy for up to a week (if they last that long!).

FAQs

• What is the shelf life of Mathri? Properly stored in an airtight container, Mathri can last for up to a week.
• Can I make the dough ahead of time? Yes, you can! Both the maida and besan doughs can be made a day in advance and stored in the refrigerator. Bring them to room temperature before using.
• How can I prevent Mathri from becoming too hard? Don’t overcook them! Fry until golden brown, but not dark brown. Also, storing them in an airtight container is key.
• What is the best oil to use for frying Mathri? Vegetable oil, sunflower oil, or canola oil are all good choices.
• Can I bake Mathri instead of frying? While traditionally fried, you can bake Mathri. Preheat your oven to 180°C (350°F) and bake for 15-20 minutes, or until golden brown. They won’t be quite as crispy as fried Mathri, but it’s a healthier option!