Authentic Mathri Recipe – Sesame & Cilantro Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Mathri Recipe – Sesame & Cilantro Indian Snack

Okay, let’s be real. Mathri is the snack I grew up with. Every festival, every get-together, there was always a jar of these crispy, flaky delights. It’s a simple recipe, but oh-so-satisfying. And honestly, it’s way easier to make than you might think! Today, I’m sharing my family’s recipe for authentic mathri – a sesame and cilantro-infused Indian snack that’s guaranteed to disappear quickly.

Why You’ll Love This Recipe

This mathri recipe is special because it strikes the perfect balance between savory and subtly spiced. The sesame seeds add a lovely nutty flavor, and the cilantro brings a fresh, herbaceous note. It’s incredibly versatile – perfect for a quick afternoon tea, a festive treat, or just when you’re craving something crunchy and delicious. Plus, it keeps well, so you can make a big batch and enjoy it over a few days (if it lasts that long!).

Ingredients

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

• 1 cup rice flour (approx. 170g)
• ½ cup all-purpose flour (approx. 60g)
• 2 tablespoons sesame seeds (approx. 15g)
• 2 tablespoons paprika (approx. 15g)
• ½ cup curd (approx. 120ml)
• 1 bunch cilantro, chopped (approx. 30g)
• 1 tablespoon oil (approx. 15ml)
• Salt to taste
• Water, as needed
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Rice Flour & All-Purpose Flour Ratio: I like a 1:½ ratio of rice flour to all-purpose flour. This gives the mathri a lovely crispness without being too brittle. You can experiment with slightly more all-purpose flour if you prefer a softer texture.
• Regional Variations in Spice Levels: Paprika is the base, but feel free to adjust the amount to your liking! Some families add a pinch of cayenne pepper for a little heat. My aunt always adds a dash of chaat masala for extra zing.
• Type of Oil Used for Frying: Traditionally, we use vegetable oil or sunflower oil for frying. They have a neutral flavor and a high smoke point.
• Fresh vs. Dried Cilantro: Fresh cilantro is always best! It adds a vibrant flavor that dried cilantro just can’t match. But if you’re in a pinch, you can use about 1 tablespoon of dried cilantro.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the rice flour, all-purpose flour, sesame seeds, paprika, turmeric powder, and a pinch of salt. Give it a good mix to make sure everything is evenly distributed.
2. Now, add the chopped cilantro and curd. Mix it all together – it will seem a little crumbly at first, that’s okay!
3. Drizzle in the tablespoon of oil. Now, start kneading! Add water, a little at a time, until you form a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be too dry either.
4. Once your dough is ready, let it rest for about 10 minutes. This helps the gluten relax and makes the mathri even more tender.
5. Time to shape! Pinch off small balls of dough, about the size of a walnut. Flatten each ball with a rolling pin to about ⅛ inch (3mm) thickness.
6. Prick each flattened mathri with a fork. This prevents them from puffing up too much while frying. You can also use a cookie cutter to create fun shapes!
7. Heat oil in a pan over medium heat. Once the oil is hot (test it with a tiny piece of dough – it should sizzle immediately), carefully add the mathri in batches. Don’t overcrowd the pan!
8. Fry for about 5-7 minutes per batch, flipping halfway through, until they’re golden brown and crispy.
9. Remove the mathri from the oil and drain on a kitchen towel to remove any excess oil.
10. Let them cool completely before storing or, let’s be honest, devouring!

Expert Tips

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

• Don’t skip the resting time for the dough! It really does make a difference.
• Keep the heat consistent. If the oil is too hot, the mathri will burn on the outside before they cook through. Too low, and they’ll absorb too much oil.
• Fry in batches. Overcrowding the pan lowers the oil temperature and results in soggy mathri.

Variations

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

• Vegan Mathri Adaptation: Simply substitute the curd with plant-based yogurt. Coconut yogurt works really well!
• Gluten-Free Mathri Adaptation: Use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
• Spice Level Adjustments: For mild mathri, reduce the paprika. For medium, stick with the recipe. For spicy, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: During Diwali, my mom adds a pinch of edible silver leaf (varak) for a festive touch. For Holi, we sometimes add a little kasuri methi (dried fenugreek leaves) for a unique flavor.

Serving Suggestions

Mathri is fantastic on its own with a cup of chai. It also pairs beautifully with a dollop of mango chutney or a side of yogurt. My kids love it packed in their lunchboxes!

Storage Instructions

Store cooled mathri in an airtight container at room temperature for up to a week. They’ll stay crispy for several days, but honestly, they rarely last that long in my house!

FAQs

Let’s answer some common questions:

• What is the best flour ratio for crispy mathri? A 1:½ ratio of rice flour to all-purpose flour generally yields the crispiest results.
• Can I make mathri dough ahead of time? Yes, you can! Just wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours.
• How do I prevent mathri from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan.
• What is the shelf life of homemade mathri? Properly stored, mathri will stay fresh for up to a week.
• Can I bake mathri instead of frying? You can! Preheat your oven to 350°F (175°C) 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.