Authentic Mathri Recipe- Sesame & Ajwain Flavored Indian Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Mathri Recipe – Sesame & Ajwain Flavored Indian Snack

Hey everyone! If you’ve ever spent time in North Indian households, you’ve probably been offered a plate of these delightful, flaky snacks with a cup of chai. Mathri – those crispy, diamond-shaped bites – are just the best. I remember my Dadi (grandmother) making a huge batch of these during Diwali, and the aroma would fill the entire house. Today, I’m sharing my version of this classic recipe with you. It’s surprisingly easy to make, and trust me, once you start, you won’t be able to stop!

Why You’ll Love This Recipe

This mathri recipe is special because it’s packed with flavor! The combination of sesame seeds and ajwain (carom seeds) gives it a wonderful aroma and a subtle, comforting taste. It’s perfect for a quick snack, to pack in lunchboxes, or to serve to guests. Plus, it stays fresh for days (if it lasts that long!). It’s a simple recipe with a big reward.

Ingredients

Here’s what you’ll need to make these delicious mathri:

• 1 cup maida (all-purpose flour) – about 120g
• ¼ teaspoon turmeric powder – about 0.6g
• 1 teaspoon red chili powder – about 4g (adjust to your spice preference!)
• 1 tablespoon ghee – about 15ml
• ½ teaspoon ajwain (carom seeds)
• ½ teaspoon sesame seeds
• Salt to taste
• Oil for deep frying

Ingredient Notes

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

• Maida Flour: We’re using maida here for that signature flaky texture. You can experiment with whole wheat flour (more on that in the variations section!), but maida gives you the most authentic result.
• Ajwain’s Digestive Properties: Ajwain isn’t just about flavor! It’s known for its digestive benefits, which is why it’s often added to savory Indian snacks. It adds a lovely, slightly peppery note.
• Sesame Seed Variations: I love using white sesame seeds for their mild flavor and pretty appearance, but black sesame seeds work beautifully too and have a slightly nuttier taste. Feel free to use whichever you prefer!
• Ghee vs. Oil for Dough: Ghee adds a richness and flavor that oil just can’t match. It also helps create a more tender mathri. However, if you prefer, you can substitute the ghee with an equal amount of oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the maida, turmeric powder, red chili powder, ghee, ajwain, sesame seeds, and salt. Get your hands in there and rub everything together until it resembles breadcrumbs. This is where the magic starts!
2. Now, add water gradually, a little at a time, and start bringing the dough together. You want a soft, non-sticky dough – not too soft, not too hard. It should come together easily.
3. Once you have a dough, cover it and let it rest for 10-15 minutes. This allows the gluten to relax, making the mathri even more tender.
4. Divide the dough into small, equal-sized balls. I usually make about 10-12 from this recipe.
5. On a lightly floured surface, roll each ball into a thin disc – about 2-3mm thick. Don’t worry about perfect circles!
6. Now for the fun part! Using a diamond cutter or a pizza cutter, cut each disc vertically and horizontally to create diamond shapes. If you don’t have a cutter, you can simply use a knife.
7. Gently separate the mathri pieces and heat oil for deep frying over medium heat. Once the oil is hot enough (test with a tiny piece of dough – it should sizzle and rise to the surface), carefully add the mathri in batches.
8. Fry until golden brown and crisp, flipping occasionally to ensure even cooking. This usually takes about 2-3 minutes per batch.
9. Remove the mathri with a slotted spoon and drain on paper towels to remove excess oil.
10. Let them cool completely before storing. Seriously, they’re addictive when warm, but they get even crispier as they cool!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier mathri.
• Roll thin: The thinner you roll the dough, the flakier your mathri will be.
• Hot oil is key: Make sure the oil is hot enough before adding the mathri. Otherwise, they’ll absorb too much oil and become greasy.

Variations

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

• Vegan Mathri Adaptation: Simply substitute the ghee with an equal amount of vegetable oil.
• Whole Wheat Mathri: Replace the maida with whole wheat flour (atta). You might need to add a little more water to get the right consistency. My friend, Priya, swears by this version for a healthier snack!
• Spice Level Adjustments: If you like things spicy, add more red chili powder or a pinch of cayenne pepper. For a milder flavor, reduce the chili powder or omit it altogether.
• Festive Adaptations: During Diwali, I sometimes add a pinch of cardamom powder and a few chopped nuts to the dough for a special touch. For Holi, a sprinkle of colorful edible glitter makes them extra festive!

Serving Suggestions

Mathri is fantastic on its own with a cup of chai. It also pairs well with yogurt, chutney, or a simple pickle. It’s a great snack to pack for picnics or road trips.

Storage Instructions

Store cooled mathri in an airtight container at room temperature. They’ll stay fresh and crispy for up to a week (though they rarely last that long in my house!).

FAQs

Let’s answer some common questions:

• What type of flour is best for Mathri? Maida (all-purpose flour) is traditionally used for the flakiest texture, but you can experiment with whole wheat flour for a healthier option.
• Can I make Mathri without Ghee? Yes, you can substitute ghee with an equal amount of oil.
• How do I prevent Mathri from becoming hard? Don’t overcook them! Fry until golden brown and crisp, but not burnt. Also, make sure to store them in an airtight container.
• What is the best way to store homemade Mathri? An airtight container at room temperature is best.
• Can I add other spices to Mathri? Absolutely! Feel free to experiment with spices like cumin powder, coriander powder, or garam masala.