Mathris or Mathis are the perfect anywhere, anytime snack. These crisp crackers taste really nice dipped in any Indian pickle (my favorite is Aam Ka Achaar or Mango Pickle) and served with a hot cup of tea! Mathris keep really well for up to a month, if stored in an air tight container, in a cool dry place. My recipe makes roughly 40-50 Mathris. Here's how you can make them....
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 40-50 Mathris
- 2 cups/ 250 gm/ 8.8 oz all purpose flour
- 1/2 cup/ 83.5 gms or 2.9 oz of semolina
- 5 tbsps oil
- 1 tsp salt
- 1 tbsp coarsely ground black pepper
- 1 tbsp Kasuri Methi
- 150 ml warm water
- Sunflower/ canola/ vegetable cooking oil for deep frying
- Put all the ingredients (except the oil for deep frying) into a large bowl (I prefer using a stand mixer as it is faster). Mix well and then knead till you get a firm, smooth dough. If you are using a stand mixer you will need to take the dough out and knead it by hand for a bit to get a really smooth dough.
- Once the dough is well kneaded, divide it into 4-5 equal portions and then further divide each portion into 10 equal parts. Roll each part into a ball.
- Lightly dust your rolling surface with flour and use a rolling pin to roll each ball into a rough circle shape (these need not be perfect!) about 3-4 mm in thickness and about 2.5 to 3" in diameter. Prick the surface with a fork a few times (we do not want the Mathris to puff up while they are being fried). Keep aside for frying later. Roll out all the remaining balls of dough like this.
- While you are rolling out the Mathris, set up the oil for frying, on a medium heat - you can use a frying pan or a deep fryer. Do not heat the oil too much as the Mathris will cook too fast and will end up being soft and not crisp.
- Once the Mathris have been rolled out, test the oil to check its temperature. by dropping a tiny ball of the dough into it. If it sizzles and rises quickly to the top, the oil is ready for frying.
- Now add 6-8 of the rolled out Mathris into the hot oil. Do not crowd them or they will not fry well. Fry, gently turning and flipping every now and then, till the Mathris are a pale golden brown in color. When done, use a slotted spoon to drain extra oil and remove the Mathris. Put them on paper towels to drain some more. Allow to cool to room temperature.
- Serve with a pickle of your choice and a hot cup of tea. Mathris can be stored for up to a month, if kept in an air tight container, in a cool dry place.