Authentic Mathri Recipe- Cumin & Chili Flavored Indian Biscuits

Last Updated on 2 months by Neha Deshmukh

Authentic Mathri Recipe – Cumin & Chili Flavored Indian Biscuits

Hey everyone! If you’re anything like me, you love a good crispy, savory snack with your evening chai. And honestly, few things beat a batch of freshly made Mathri. This recipe is a family favorite – I first made it when I was trying to recreate my nani’s (grandmother’s) version, and after a few tries, I think I’ve gotten pretty close! It’s a simple recipe, but the flavors are just incredible. Let’s get baking (well, frying!).

Why You’ll Love This Recipe

Mathri are these delightfully flaky, diamond-shaped biscuits, packed with the warm, comforting flavors of cumin and chili. They’re super easy to make, require minimal ingredients, and are seriously addictive. Perfect for a quick snack, a festive treat, or just when you’re craving something a little bit special. Plus, they stay fresh for days (if they last that long!).

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Mathri:

• 1 cup maida / all-purpose flour (about 120g)
• 1 tbsp cold butter or ghee (about 15g)
• ½ tsp cumin / jeera (about 2.5g)
• 1 tsp red chilli powder (about 5g)
• ¼ tsp hing powder (asafoetida) (about 1g)
• ¼ tsp ajwain (omam) (about 1g)
• 1 tsp salt (about 6g)
• 1-2 tsp finely minced garlic (optional)
• 3 cups oil for deep frying (about 720ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types and Substitutions

Maida is the traditional flour used for Mathri, giving it that lovely texture. But if you’re looking for alternatives, you can try using whole wheat flour (atta) for a slightly healthier version, though the texture will be a bit different. You could also experiment with a 50/50 blend!

Cold Butter vs. Ghee – Flavor and Texture Differences

This is a big one! Ghee will give you a more authentic, richer flavor. Butter works beautifully too, especially if you prefer a slightly lighter taste. Just make sure it’s really cold – that’s key for the flaky texture.

Cumin (Jeera) – Regional Variations & Freshness

Cumin is the star of the show here. I prefer using whole cumin seeds and lightly roasting and grinding them myself for the freshest flavor. But pre-ground cumin works just fine in a pinch! Different regions in India use slightly different varieties of cumin, so feel free to experiment.

Hing (Asafoetida) – Benefits and Usage

Don’t skip the hing! It adds a unique savory depth. A little goes a long way, so ¼ tsp is perfect. It’s also known for its digestive properties – a bonus with a fried snack!

Ajwain (Omam) – Digestive Properties & Flavor Profile

Ajwain adds a lovely warmth and a subtle peppery note. Like hing, it’s also great for digestion. My mom always said a pinch of ajwain in snacks helps with bloating!

Red Chili Powder – Spice Level Options

Adjust the red chili powder to your liking. If you prefer a milder Mathri, use ½ tsp or even less. For a spicier kick, go for 1 ½ tsp or more. Kashmiri chili powder will give you a beautiful color with less heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the maida, cold butter (or ghee), cumin, red chili powder, hing, ajwain, salt, and minced garlic (if using).
2. Now, this is where the fun begins! Use your fingertips to rub the butter into the flour until the mixture resembles coarse sand. This takes a little patience, but it’s crucial for that flaky texture.
3. Gradually add water, a little at a time, and knead into a firm, non-sticky dough. Don’t over-knead it!
4. Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax, making the Mathri even more tender.
5. Heat oil in a deep pan over medium heat. To check if the oil is hot enough, drop a tiny piece of dough in – it should sizzle and rise to the surface.
6. Divide the dough into lemon-sized balls.
7. Roll each ball into a thin circle on a floured surface. The thinner, the better!
8. Use a pizza cutter or knife to cut the rolled dough diagonally into diamond shapes.
9. Carefully transfer the diamond cuts to the hot oil and fry until golden brown, turning occasionally for even cooking.
10. Remove with a slotted spoon and drain on paper towels.
11. Let them cool completely before storing in an airtight container. (Good luck with that last part!)

Expert Tips

• Don’t overcrowd the pan: Fry the Mathri in batches to maintain the oil temperature.
• Use medium heat: Too high, and they’ll burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
• Cool completely before storing: This prevents them from becoming soggy.

Variations

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

Vegan Mathri Adaptation

Simply substitute the ghee or butter with a vegan butter alternative. It works beautifully! My friend, Priya, swears by using coconut oil for a subtle coconut flavor.

Gluten-Free Mathri Adaptation (Using Alternative Flours)

You can try using a gluten-free flour blend, but the texture will be different. I’ve had good results with a blend of rice flour, potato starch, and tapioca starch.

Spice Level Adjustment – Mild, Medium, Hot

As mentioned before, adjust the red chili powder to your preference. You can also add a pinch of black pepper for extra warmth.

Festival Adaptations – Diwali, Holi, or Tea-Time Snacks

During Diwali, I sometimes add a sprinkle of chopped nuts like cashews or almonds to the dough. For Holi, a touch of turmeric powder adds a beautiful color.

Serving Suggestions

Mathri are fantastic on their own with a cup of chai. They also pair well with a dollop of yogurt or a side of chutney. I love serving them with a spicy mango pickle!

Storage Instructions

Store cooled Mathri in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

What is Mathri and where does it originate from?

Mathri is a traditional Indian snack, particularly popular in Rajasthan, Gujarat, and Uttar Pradesh. It’s believed to have originated as a way to use leftover flour and spices.

Can I make Mathri dough ahead of time?

Yes, you can! Prepare the dough and store it in the refrigerator for up to 2 days. Bring it to room temperature before rolling and frying.

What oil is best for frying Mathri?

Any neutral-flavored oil with a high smoke point will work well – vegetable oil, sunflower oil, or canola oil are all good choices.

How can I achieve a perfectly flaky Mathri texture?

The key is to use cold butter or ghee and rub it into the flour until it resembles coarse sand. Don’t over-knead the dough, and roll it out thinly.

Can Mathri be baked instead of fried?

You can try baking Mathri at 180°C (350°F) for 15-20 minutes, but they won’t be as crispy or flaky as the fried version.