Mathri (Savory Indian Cookies)

Mathri is one of the most common and popular snacks in North India. It is made with a mixture of Whole Wheat Flour and All Purpose Flour, which is kneaded into a dough and rolled into small discs and deep fried to a nice golden brown color. Mathris are pricked before frying which prevents the crust from puffing up and brings a harder crunchier texture. This is one of those snacks which can be prepared at home without much hassle. Mathris are best enjoyed with a cup of hot tea. 

Growing up, I used to see my mom frying Mathris and Namkeens almost every week and she would keep them in containers on the coffee table along with the cookies so that we can choose and pick whatever we wanted to eat. I think the best part about Mathri is the savory flavor. I love the taste and aroma of all the Indian spices. If you have already read my articles on Fenugreek Leaves and Asafoetida, you have an idea about them. They not only bring that distinctive aroma in the Mathris but also create that unique flavor which work very well with Carom and Cumin Seeds.

Now this recipe yields about 30 Mathris so when you start making the dough balls they will look exceptionally small but believe me they will form the perfect size of a Mathri upon rolling. Traditionally Mathris have a little unevenness in shape but if you want to use a cookie cutter for a perfect round shape then it is also ok.  You may also be creative and cut them into different shapes. Just make sure to have an even thickness and fry them on medium heat only so that the flour gets cooked properly.

Mathris can be stored just like cookies. So, once they are ready, you can let them cool for a while and then transfer them to an air tight container and leave them on your kitchen counter at room temperature. Now these are eaten just like cookies as well (at room temperature) but if you do want to warm them up, oven is my ideal choice. Do not microwave them as they will become greasy and soggy. 

Mathris take some time to get fried and turn golden brown so I usually multi task. While the first batch of Mathris is in the wok, I start rolling the second batch. Frying Mathris is fun and easy but remember not to add too many Mathris all at once as it will drop the temperature of the oil and make the Mathris greasy.

Enjoy these yummy savory Mathris with a cup of hot tea while watching your favorite TV show.

Ingredients:

• All Purpose Flour - 2 cups 
• Whole Wheat Flour - ½ cup 
• Oil - 6 tablespoons + about 2- 3 cups for frying
• Water – about 5 - 6 tablespoons (lukewarm)
• Carom Seeds - 2 teaspoons
• Black Pepper - 2 teaspoons, Coarsely Crushed
• Dry Fenugreek Leaves - 2 teaspoons 
• Cumin Seeds - 1 teaspoon 
• Asafoetida - ¼ teaspoon
• Baking Soda - ¼ teaspoon
• Salt - 1 teaspoon

Others:

• Wok
• Spider Spoon

Directions for Kneading the Dough by Hand

• Wash your hands, you will be using them a lot.
• In a large bowl mix the All Purpose Flour, Whole Wheat Flour, Carom Seeds, Black Pepper, Dry Fenugreek Leaves, Cumin Seeds, Asafoetida, Baking Soda and Salt together. Mix using either your fingers or a whisk.
• Now add the Oil. Mix with your fingers until you get a sandy texture.
• Add water, a little at a time, and knead into a dough. You may need a few extra tablespoons of water if the dough feels tough. It should be soft and slightly sticky. Keep kneading it for another minute.
• When the dough feels smooth, cover the bowl with a kitchen towel or a plastic wrap and let the dough rest for at least 30 minutes. 

Directions for Kneading the Dough using a Stand Mixer

• Attach the Bowl and Hook to your Stand Mixer and connect it.
• Add the All Purpose Flour, Whole Wheat Flour, Carom Seeds, Black Pepper, Dry Fenugreek Leaves, Cumin Seeds, Asafoetida, Baking Soda and Salt in the bowl.
• Give them a whir on the lowest speed until its all well blended.
• Add the Oil and give it a whir again for a minute or two.
• Now we start the kneading, start the mixer on lowest speed and slowly add a little water in the flour. I give it time to knead and form the dough. If the sides are sticking with the bowl too much I switch off the mixer and clean the sides using a spatula.
• I keep it running until the dough begins to come together adding a teaspoon or two of water at a time. 
• At this stage it will look dry, but make sure not to add too much water at this stage. Keep running the mixer.
• Now sometimes the dough turns out a bit stickier I usually add a little flour and a tablespoon of oil and keep it kneading until its smooth and almost non sticky.
• Remove the hook and cover the bowl with a kitchen towel or a plastic wrap and let the dough rest for at least 30 minutes. 

Directions: How to roll the Mathris

• Once the dough has rested, re-knead the dough for a few seconds. Then divide the dough into 2 equal parts. Roll each part into a log like a thick breadstick. Divide both the logs into 30 equal pieces. 
• Now these 30 pieces will make 30 Mathris. Mathris are small and round like a cookie so do not make big and fewer pieces. Take a piece of dough between your palms and roll it into a ball. Press the ball between your palms lightly to flatten it a little like a disc. Put all the other balls of dough back in the bowl and cover it. This will prevent the dough from drying out.
• Now let’s roll the Mathri, if the Meon (Oil) has been added properly (6 tablespoons) then it will allow the dough to roll smoothly so you will not need any flour for dusting. This will also bring a smoother texture and make the Mathris flaky. Place the disc on the rolling board and start rolling it. It should be small and not too thick.
• A little unevenness in shape is ok. You may use a cookie cutter for an even round shape. 
• Prick the Mathri with a fork 4- 5 times. This will prevent the crust from puffing. This will also make it crunchy and a bit hard.
• Now we are ready to start frying the Mathris. You may want to roll a few more Mathris before starting the first batch. 

Directions for frying the Mathris:

• Heat oil in a deep frying pan or wok over medium- medium high heat.
• Test the temperature of the oil by dropping a small ball of dough into the oil. If there isn’t any bubbling, then the oil isn’t ready. If it’s furiously bubbling and there is smoke, that’s too hot. If the temperature is perfect the dough ball will take a dip and immediately float to the surface of the oil and start changing color.
• At this perfect temperature, add your first Mathri and let it fry on its own. If you have already rolled out a few Mathris you may start adding them in the wok one by one. Make sure you are not over crowding the wok and all the Mathris are in a single layer. I usually add up to 4-5 Mathris at a time.
• Turn over after 1-2 minutes and fry till the Mathris turn golden brown.
• Transfer the fried Mathris on a plate lined with paper towel or napkin to absorb the excess oil.
• Serve the Mathris hot or at room temperature with a cup of tea.

Tips:

• Switch on the exhaust fan.
• Don’t be afraid to improvise, use cookie cutters of your favorite shapes.
• I find it ok to multi task for this recipe but if at any point you find it overwhelming you may want to do one step at a time.

I fried some Mathris for Debarshi as a weekend surprise tea time snack. He ate it with Muri Bhaja ar Cha (Puffed rice fried in a little mustard oil with dried red chilies and a cup of hot Tea).

Recommended reading:

• How to Deep-Fry food with Confidence
• How to check if the oil is hot enough to fry
• Excited to use new spices? Know more about Hing (Asafoetida)
• Excited to use new spices? Know more about Methi (Fenugreek)
• Muri Bhaja (Fried Puffed Rice)
• Masala Kachori (Indian Puffed Bread with Spices)
• Picnic at Smithville Lake, Missouri
• Know more about Joan (Ajwain or Carom Seeds)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Boozy Cookies
• Chocolate Chip Walnut Cookies
• Namkeen (Savory Deep Fried Indian Snacks)
• Martha Stewart's Rugelach
• One Dough Different Cookies
• Loaded Nuts Cookies
• Baked Cumin / Nigella Seeds Namkeens
• Fork Pressed Chocolate Chip Cookies
• Besan Mathri (Deep Fried Flaky Gram Flour Cookies)
• My Scrumptious Chocolate Crinkle Cookies
• Jhal Muri/ Muri Makha/ Churmura (Spicy Tangy Puffed Rice Snack)
• Gajar ka Halwa (Indian Carrot Dessert)
• Shortbread Cookies with a hint of Carom Seeds