Spicy Mathri Biscuits Recipe – Authentic Indian Snack with Ginger & Chillies

Last Updated on 2 months by Neha Deshmukh

Spicy Mathri Biscuits Recipe – Authentic Indian Snack with Ginger & Chillies

Hey everyone! If you’ve ever craved a crunchy, flavorful snack that’s just a little bit spicy, you have to try Mathri biscuits. These little diamond-shaped delights are a staple in many Indian households, and honestly, they disappear pretty quickly whenever I make them. I first learned this recipe from my grandmother, and it’s been a family favorite ever since. Let’s get baking (well, frying!)

Why You’ll Love This Recipe

These Spicy Mathri Biscuits are seriously addictive. They’re incredibly crispy, packed with the warmth of ginger and chillies, and perfect with a cup of chai. Plus, they’re surprisingly easy to make – even if you’re new to Indian cooking. They’re a fantastic homemade snack that’s way better than anything you’ll find in a store.

Ingredients

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

• 2 cup Maida (all-purpose flour) – about 240g
• 5 dry red chillies
• ?? inch ginger piece (about 1.5 inches)
• 4 garlic cloves
• 1 teaspoon ajwain (omam)
• To taste salt
• As needed oil for deep frying

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 key to that signature Mathri crispness. It’s a finely milled wheat flour. If you’re looking for a healthier option, you can experiment with whole wheat flour (see variations below!), but the texture will be slightly different.

Dry Red Chillies – Heat Level and Regional Variations

The type of dry red chillies you use will impact the spice level. Kashmiri chillies give a vibrant color with mild heat, while spicier varieties like Byadagi or Guntur chillies will pack more punch. Feel free to adjust the quantity to your liking!

Ginger – Freshness and Flavor Profile

Fresh ginger is essential here. It adds a lovely warmth and zing. Make sure it’s firm and fragrant.

Garlic – Choosing the Right Cloves

Use fresh garlic cloves, not the pre-minced stuff in a jar. The flavor is so much better!

Ajwain (Omam) – Unique Flavor and Digestive Benefits

Ajwain seeds have a unique, slightly peppery flavor that’s characteristic of Mathri. They’re also known for their digestive properties – a little bonus! If you absolutely can’t find it, carom seeds are the closest substitute, though the flavour won’t be exactly the same.

Oil for Deep Frying – Best Oils for Traditional Indian Snacks

Traditionally, Mathri is deep-fried in mustard oil for an authentic flavour. However, you can also use vegetable oil, sunflower oil, or groundnut oil. Just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that flavourful paste. Grind the peeled ginger, garlic, and dry red chillies with a little water into a smooth paste. A small amount of water is all you need to get things moving.
2. In a mixing bowl, combine the maida, salt, and ajwain. Add the prepared chili-ginger-garlic paste and 1 tablespoon of oil.
3. Now, slowly add water, a little at a time, and mix everything together to form a stiff dough. It should be firm, not sticky.
4. Cover the dough and let it rest for about 15 minutes. This allows the gluten to relax, making the Mathri more tender.
5. Give the dough another quick knead. Then, divide it into equal-sized balls – about the size of a small marble. Let these rest for another 10 minutes.
6. Time to roll! Roll each ball into a thin chapati (about 1-2mm thick).
7. Using a knife or pizza cutter, slice the chapati into strips. Then, cut diagonally to create those classic diamond shapes.
8. Carefully lift the diamond-cut Mathri with a thin spatula and gently slide them into medium-hot oil.
9. Fry, stirring frequently, until they’re golden brown and beautifully crisp. This usually takes about 2-3 minutes per batch.
10. Drain the fried Mathri on paper towels to remove excess oil. Let them cool completely before storing. This is important – they crisp up as they cool!

Expert Tips

Want to make sure your Mathri turns out perfectly? Here are a few of my go-to tips:

Achieving the Perfect Crispness

The key is the dough consistency and frying temperature. A stiff dough and medium-hot oil are your best friends.

Working with the Dough – Consistency is Key

Don’t be afraid to add a little more flour if the dough is too sticky. You want it to be firm and easy to roll.

Frying Temperature – Avoiding Soggy Biscuits

If the oil isn’t hot enough, the Mathri will absorb too much oil and become soggy. Test the oil by dropping a tiny piece of dough into it – it should sizzle and rise to the surface immediately.

Preventing Sticking – Tips for Easy Lifting

If the Mathri are sticking to each other while frying, gently separate them with a spatula. Don’t overcrowd the pan!

Resting the Dough – Enhancing Texture

Don’t skip the resting periods! They really do make a difference in the texture of the Mathri.

Variations

Want to switch things up? Here are a few fun variations:

Vegan Mathri Biscuits

Simply ensure your oil is vegan-friendly! The recipe is naturally vegan.

Gluten-Free Mathri Biscuits (Using Alternative Flours)

Replace the maida with a gluten-free flour blend. You might need to adjust the water slightly to get the right dough consistency.

Spice Level Adjustments – Mild, Medium, and Hot

Adjust the number of red chillies to control the spice level. For mild, use just 2-3 chillies. For hot, go all the way up to 7-8!

Festival Adaptations – Diwali & Holi Mathri

During Diwali, I sometimes add a pinch of cardamom powder to the dough for a festive touch. For Holi, a little bit of turmeric powder adds a beautiful colour.

Whole Wheat Mathri Biscuits

Substitute half or all of the maida with whole wheat flour. The texture will be slightly denser, but still delicious! My friend, Priya, swears by using 75% maida and 25% whole wheat.

Serving Suggestions

Mathri is best enjoyed with a hot cup of chai, but it’s also great as a snack on its own. You can also serve it with a side of chutney or pickle.

Storage Instructions

Store the cooled Mathri in an airtight container at room temperature. They’ll stay crisp for up to a week (if they last that long!).

FAQs

Got questions? I’ve got answers!

What is Mathri and where does it originate from?

Mathri is a flaky, savory biscuit that’s popular in North India, particularly in Rajasthan, Haryana, and Punjab. It’s traditionally made for festivals and special occasions.

Can I make the dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and refrigerate it for up to 2 days. Bring it to room temperature before rolling.

What is the best way to store Mathri to keep it crisp?

An airtight container is key! Make sure the Mathri is completely cool before storing.

Can I bake Mathri instead of frying?

You can try baking it at 180°C (350°F) for about 15-20 minutes, but the texture won’t be quite as crispy as fried Mathri.

How can I adjust the spice level to suit my preference?

Simply adjust the number of red chillies you use.

What is Ajwain and can I substitute it with something else?

Ajwain (carom seeds) has a unique flavour. Carom seeds are the closest substitute, but the flavour won’t be exactly the same.

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