Amritsari Mathri
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Amritsari Mathri is a magnificent and flaky savory cracker that is the undisputed king of tea-time snacks in Punjab. This recipe features a stiff dough made from refined flour, enriched with plenty of desi ghee (moyen) and seasoned with black pepper, carom seeds, and dried fenugreek. The mathris are hand-pressed into discs and deep-fried on an incredibly low flame to achieve a professional-grade crispiness that lasts for weeks. Each bite offers a satisfying professional snap followed by a punchy, peppery aftertaste. It represents the artisan craft of deep-frying where patience is the primary ingredient. Best enjoyed with a hot cup of Masala Chai and a dollop of spicy mango pickle.
Ingredients
Cooking Instructions
Tips & Secrets
- Using chilled water for kneading is the secret to a professional-grade extra crispy and flaky mathri texture.
- Pricking the mathris with a fork is mandatory; it ensures they stay flat and professional-grade crunchy throughout.
- Never fry mathri on high heat; the long, slow-frying process is the absolute secret to achieving that authentic professional snap.
Nutritional Information(Per 2 pieces (50g))
160 kcal
3g
10g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.