Masala Mathri Recipe – Sharmis Passion

Masala Mathri is a crisp and spice-filled salty snack made by frying thin dough filled with spicy gram flour mixture. It goes great with evening tea or coffee. The taste is spicy, flaky and very addictive. Masala Mathri is a great companion to tea and any time snack that will have the family asking for more.

These mathris are perfect to store and eat anytime. Once made, they remain good for several days. The stuffing inside it makes it a little different from plain Mathri and gives more taste. The family will keep picking one after the other without even realizing it. This is one of those snacks that disappears much faster than expected.

About Masala Mathri

Masala Mathri is a popular North Indian style snack which is also made during festive times or as a tea time snack. It is made using all purpose flour dough and spicy gram flour stuffing. The dough is rolled out thinly, stuffing is filled in it and then fried slowly until it becomes crisp. Although it seems lengthy, the process is actually quite simple.

It has a crispy and flaky texture on the outside and a delicious filling inside. The gram flour stuffing gives great taste and mild spice. Apart from this, celery and cumin give good taste and also help in digestion. Every bite has a nice crunch and masala flavor. Slow frying is important to get the right texture in mathri.

There are many types of Mathri available. Some people make it plain without any filling. Some people add crushed black pepper or more chili pieces to make it extra spicy. You can easily adjust the spice level based on your taste. The thickness of rolling also changes the final texture.

I usually make it during the weekend and store it in an airtight container. This comes in handy for unexpected guests or evening snacks. It requires some patience to make but the result is always worth it. Once you try it at home, it gradually becomes a regular snack idea.

Masala Mathri Ingredients

• maida – I have used to make outer dough. I prefer to use all purpose flour but you can also use wheat flour.
• Ghee – I added it for flakiness and crunchy texture. You can also use oil, both work fine.
• gram flour flour – I used it for stuffing inside Mathri. It gives good taste to the body. Fresh gram flour always works best here.
• fine semolina – I added it for extra crunch. This helps the stuffing to remain firm while frying. If not available at home then you can skip it.
• Oil – I add a little to the stuffing for binding and flavor. It also keeps the stuffing moist from inside.
• celery and cumin – I have added these for taste and digestion. They give the distinct taste of Mathri. I wouldn’t suggest skipping both.
• chili pieces – I used it for mild seasoning. If you like spicy snacks then you can add more.
• hing – I add a small pinch for aroma. It balances the taste of gram flour very well.
• Oil – I have used it only for frying Mathri. You should use enough oil so that they fry evenly and thoroughly.

Why does this recipe work

• When fried slowly, it produces crispy and flaky mathri.
• The stuffing inside it brings more flavor than plain mathri.
• The ingredients are simple and easily available at home.
• If stored properly it remains good for several days.
• Perfect snack option for tea time or even on the go.

How to make Masala Mathri step by step

1. Take flour in a bowl and add ghee and flour as required.

2. Mix well with your fingers so that it looks like breadcrumbs.

3.Now add water little by little and knead a smooth and stiff dough. Keep covered for 15 minutes.

4.When the dough settles comfortably, you can prepare the stuffing. Take gram flour flour in a mixing bowl, add fine semolina to it.

5. Add oil, then celery, cumin, chilli pieces and salt as required.

6. Add asafoetida. Mix well with a spoon. – Now add some water.

7. Keep mixing, adding more water if needed, you will be able to make a dough of the right consistency. – Make small balls of the dough and keep them aside.

8.Make small marble sized balls from the dough. Take a ball, flatten it slightly with the help of a rolling pin. Place the filling.

9.Pull the edges towards the middle and seal. Flip it and press lightly so that the stuffing becomes uniform on all sides.

10.Now flatten it with the help of a rolling pin, it should be a little thin. Now prick with a fork, turn and pierce again – this is to avoid puffing. Repeat this until all your dough is ready. If you have left over flour then you can make plain mathris.

11. Heat oil in a pan, flame should be low or medium, add a pinch of flour, it should rise and come up slowly, this is the right consistency. – Now add 2-3 mathris at a time, deep fry on low flame, turn and cook.

12. Cook until golden brown on both sides. Strain using a slotted ladle, then drain excess oil using tissue paper. After cooling completely, store in an airtight container.

Enjoy as a snack!

Expert Tips

• hard dough – I always make sure that the outer dough is a little loose and soft so that it can be rolled out easily but not too loose as it may absorb more oil.
• rest time – I usually let the dough rest for a while. This helps in easier rolling and better final texture.
• thin rolling – I roll the mathri very thinly. Thick ones will not become crispy properly.
• drill – I never forget to make holes on both sides. This prevents swelling while frying.
• fry on low flame – I always fry on low or medium flame. This is the main key to crispy mathri.
• not in a hurry – I fry slowly with patience. It will brown quickly on high flame but will not cook properly inside.

serving and storage

Serve them with hot tea or coffee. These Mathris can be eaten as is without any side dish or chutney. Let them cool completely before storing, otherwise they may lose their crispness. Keep the remaining mathri in a clean airtight container. It remains good for several days at room temperature when stored properly.

general questions and answers

1.Can I make this without stuffing?

Yes, roll the dough thinly and fry it slowly. Plain mathris are also crisp and good in taste.

2. Why are my mathris not crispy?

Mostly because the oil was too hot or the dough was soft. Soft flour absorbs more oil and makes the mathri a little wet. Frying on high flame also affects the crispness.

3.Can I bake it?

You can try baking but the taste and texture will change. Cooked Mathri will not be as flaky as fried Mathri.

4. How long is it good for?

If stored properly in an airtight container it stays good for a week or more. Be sure to use dry spoons or hands.

5.Can I make it spicier?

Yes, just add some red chili or black pepper.

If you have any further questions about this Masala Mathri Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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