Mathri
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Mathri is a robust, flaky, and profoundly aromatic North Indian tea-time snack that is a staple in every Punjabi household. This recipe features a stiff dough of refined flour seasoned with crushed black pepper, carom seeds, and dried fenugreek leaves (Kasuri Methi). Known for its brittle, layered texture and long shelf life, it represents the heart of Indian domestic preserving arts. Its taste is savory and sharp, with the peppercorns providing a sophisticated professional-grade heat. This snack is best served at room temperature with spicy mango pickle and a cup of ginger tea. It is a mandatory favorite for travelers and festive gift boxes.
Ingredients
Cooking Instructions
Tips & Secrets
- Using ghee for moyan (shortening) is the absolute secret to achieving a professional-grade melt-in-mouth flakiness.
- Keeping the dough very stiff and avoiding over-kneading ensures the signature professional-grade rustic texture.
- Pricking the mathris is mandatory to prevent them from becoming puffy and soft like puris.
- Always fry on low flame; high flame will leave the center soft while the outside browns too quickly.
Nutritional Information(Per 2 pieces (30g))
160 kcal
3g
9g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.