It is a popular snack of Northern India and is one of the favorite choices for Chai Nashta(high tea) in most households.
These crackers really are great finger food.
I recently got achar masala from 420 masala, https://www.mangaateraho.com/420-Masala-c57552056 so I use this in my mathris.
Achari Mathri is a good way of using left over spicy pickle masala; I used fresh achar masala because I had and the outcome was even better!
P.S. I made them in flower shape to add extra flair.
- Sooji / Fine Semolina – 1/4cup
- Maida / Refined Flour – 1cup
- Ajwain / Carom seeds – 1/2 tsp
- Achaar ka masala 1 tbsp
- oil – 1&1/2 tbsp
- Salt – to taste
- Water – 1/2 cup
- oil for frying
- Take the big mixing bowl and add the Sooji, maida, salt,ajwain, and achar masala together. Mix.
- Now add 1&1/2 tbsp of oil. Mix well and bring the flour together to bind. It should be of consistency that when you make a fist with flour, it should stay as a loose fist.
- Start adding warm water, 1 tbsp at a time. It will take about 2 tbsp of warm water to make a tight dough. The dough should not be soft. Knead for 2 minutes to combine the ingredients. Cover the dough with another bowl or plate and let sit for about 20 minutes.
- Make a ball out of one dough portion. Roll it out into a thin disc. Cut out with fondant cutter and make flower shaped mathris . Set aside. Finish the rest of the dough likewise.
- Heat oil in a wok or kadhai to maximum. Once hot, reduce the temperature to medium.
- Gently drop 10-12 small mathris at the same time in the hot oil. After a minute, increase the temperature to medium high and fry till the mathris become pinkish golden.
- It takes about 3-5 minutes each lot. Finish frying all the mathris likewise.
Served with a cup of tea.