Mathri is a simple and delicious treat that you can find in many Indian households and is often served with tea or as a snack during festivals and special occasions. It is a yummy and crunchy snack that is enjoyed by all. It is a flaky and crispy biscuit or cracker that is a popular savory snack in India. Mathri can be enjoyed on its own or paired with various accompaniments like chutneys, pickles, or yogurt. It’s a versatile snack that can be made in different styles and flavors, depending on regional preferences and individual tastes.
Mathri is made from simple and readily available ingredients, making it a favorite snack for many households.You can make mathri in various flavors by experimenting with different spices and herbs which makes it a fantastic combination of savory and spicy flavors. It can be stored for an extended period, which makes it a convenient snack to have on hand for unexpected guests or for when you’re in the mood for something tasty. In this recipe, I have shared a slightly different variation of the traditional mathri – we are making it layered with some added spices.
Making mathri is a straightforward process that you can try at home. So try making these Chatpata Layered Mathris this festival season and impress your friends and family!
Chatpata Layered MathriCourse: SnacksCuisine: IndianDifficulty: Moderate
Mathri is an Indian snack that’s cherished for its simplicity, delightful flavors, and crunchiness.
- For the mathri
All Purpose Flour – 1 cup
Ajwain – ½ tsp
Cumin Seeds – ¼ tsp
Ghee / Oil / Butter – 2 tbsp
Water as needed
Oil for frying
- For the layering paste
All Purpose Flour – 1 tbsp
Ghee – 1 tbsp
Salt – 1/8 tsp
Red Chilli Powder – ¼-½ tsp
Amchur Powder – ¼-½ tsp
Chaat Masala – ¼ tsp
- Add all-purpose flour, ajwain, cumin seeds into a bowl and mix well. Add ghee/butter/oil to this and rub it in well.
- Add enough water to knead it into a stiff dough. Cover and keep it aside for 5 min.
- Into a small bowl, add the flour, ghee, salt, red chilli powder, amchur powder and chaat masala and mix well.
- Once the dough is rested, knead it once again and divide it into four equal parts.
- Roll out each part into a thin chapathi.
- On the first chapathi, spread some of the layering paste and place the next chapathi on top it. Repeat this for the remaining two chapathis as well.
- Roll it together into a tight log and then cut it into disks.
- Roll each disk into thin mathris.
- Heat oil in a kadai and fry the mathris on medium heat till golden-brown.
- Let it cool down completely before storing in an air-tight container.