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Mathri recipe

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Mathri recipe or salted crackers, a popular north Indian snack made using rava and wheat flour. Perfect for tiffin as well as festive ocassions.
Course Snacks
Servings 2 people


  • 1 cup wheat flour
  • 1/4th cup rava semonlina/suji
  • 1/4th cup oil
  • 1/3rd tsp ajwain carom seeds
  • 1/2 tsp jeera
  • 1/3rd tsp black pepper powder
  • 1/3rd tsp red chili powder optional
  • salt to taste


  • Take wheat flour, rava, jeera powder, black pepper powder, and salt in a big mixing bowl. (You can use whole cumin seeds and coarsely crushed black peppercorns instead of their powders. Since I was making these mathris for my son who wouldn't like them whole, I used powdered ones.)
  • Crush the ajwain slightly between your palms and add it to the mixing bowl. (You can also add red chili powder to this mixture. I didn't add because black pepper powder and ajwain make the mathris a bit spicy, and I didn't want to make them more spicy as I was making them for my son.)
  • Use a spoon or your hand to mix the ingredients in the bowl properly and then add oil. (Keep 1-2 tbsp oil aside.)
  • Add very little water and knead a stiff dough. (You will need less than 1/4th cup of water.)
  • Add the remaining oil and make a smooth ball of dough.
  • Dust the chakla or platform with wheat flour, and roll out the dough to form a big, thick circle. (If you want to make circular mathris with uneven edges, make around 20 lemon-sized balls, and roll out 20 puris/mathris separately.)
  • Insert cookie cutters in the rolled out dough to cut mathris in different shapes. (After cutting all mathris, make a ball of the remaining dough and make more mathris out of that dough.)
  • Use a fork to poke holes in the mathris from both sides. (This will ensure that the mathris remain flat while frying. In one batch of mathris, I forgot to poke holes from one side and mathris in that batch puffed up from that side.)
  • Heat oil in a frying pan, and then add 4-5 mathris. (Since we want the mathris to become hard, the oil shouldn't be too hot.)
  • Turn over the mathris a few times and keep frying on medium-low heat till they turn golden brown.
  • Transfer the mathris on a plate lined with paper towel to absorb excess oil.
  • Store the mathris in an airtight container to ensure they don't become soft.