· By ODM Masala
Mathri Recipe: Flaky Ajwain Mathri for Diwali
Quick answer: To make crisp, flaky mathri, rub ghee into maida until it holds together like wet sand, add crushed ajwain and salt, knead a stiff dough with very little water, and fry the discs slowly on low heat for 12 to 15 minutes. The two secrets are a stiff dough and low, patient frying, which is what gives mathri its layered crunch instead of a hard or oily bite.
Mathri is the salty, flaky snack that fills steel dabbas in North Indian homes before Diwali, and it keeps for weeks. Its signature flavour comes from ajwain, also known as carom seeds in English (and called omum in Tamil and owa in Marathi). A small spoon of good ajwain is the difference between a plain fried biscuit and a real namkeen.
What do you need for mathri?
This makes about 30 medium mathri.
- 2 cups maida (all-purpose flour)
- 2 tbsp sooji (semolina), for extra crunch
- 1 tsp ODM Ajwain (carom seeds), lightly crushed between your palms
- 1/2 tsp whole jeera (cumin seeds), optional
- 1/2 tsp coarsely crushed whole black pepper
- 1 tsp kasuri methi, crushed (optional)
- 3/4 tsp salt, or to taste
- 1/3 cup ghee or oil, melted (for the moyan)
- About 1/3 cup lukewarm water, added little by little
- Oil for deep frying
How do you make mathri step by step?
- Mix the dry ingredients. In a wide bowl, combine maida, sooji, crushed ajwain, jeera, black pepper, kasuri methi and salt.
- Add the moyan. Pour in the melted ghee and rub it into the flour with your fingertips for 2 to 3 minutes. Squeeze a fistful: if it holds its shape, the moyan is right. If it crumbles, add another tablespoon of ghee.
- Knead a stiff dough. Add water a spoon at a time and bring it together into a firm dough. Do not knead it soft like roti dough. Cover and rest for 20 minutes.
- Shape. Pinch off small balls, flatten each into a disc about 3 mm thick, and prick both sides several times with a fork so they do not puff up.
- Fry low and slow. Heat oil, then lower the flame. Slide in the mathri. They should sink and rise slowly. Fry for 12 to 15 minutes, turning a few times, until light golden and crisp.
- Cool fully. Drain on a rack or paper and let them cool completely before storing. They turn crisper as they cool.
Why is my mathri hard, soft or oily?
| Problem | Likely cause | Fix |
|---|---|---|
| Hard, biscuit-like | Too little moyan | Use enough ghee to pass the fistful test |
| Soft after cooling | Oil too hot, centre left raw | Fry on low flame for the full time |
| Oily | Dough too soft, or oil not hot enough to start | Knead stiff; test with a small piece first |
| Puffed like puri | Not pricked | Prick both sides well with a fork |
| Bitter taste | Too much ajwain, or old seeds | Stick to 1 tsp of fresh, aromatic ajwain |
Why is ajwain used in mathri?
Ajwain has a sharp, thyme-like aroma that cuts through the richness of a fried, ghee-heavy snack. Traditionally it is added to fried and flour-based foods because it is believed to make them feel lighter on the stomach. Crushing the seeds just before use releases their oils, so you get flavour in every bite. ODM Ajwain is handpicked and packed whole, with no artificial colours, fillers or preservatives, so the aroma is fresh when you open the pouch. For more ideas, see our guide on 7 ways to cook with ajwain.
How do you store mathri?
- Store in an airtight steel or glass jar once fully cool.
- They stay crisp for 3 to 4 weeks at room temperature.
- Keep away from humidity; never close the jar while they are warm.
- If they soften, warm them in a pan on low heat for 2 minutes to bring back the crunch.
FAQ
Can I make mathri with atta instead of maida?
Yes. Use half atta and half maida for a good balance, or full atta for a denser, nuttier mathri. Add a little extra ghee, as whole wheat absorbs more.
Can mathri be baked instead of fried?
Yes. Bake at 180°C for 20 to 25 minutes, flipping halfway, until golden. Baked mathri is less flaky than fried, but still crisp and tasty.
How much ajwain should I add to mathri?
About 1 teaspoon for 2 cups of flour is a good start. Crush it lightly for more aroma. Adding much more can make the mathri taste bitter.
For mathri that tastes like the ones from home, start with fresh, fragrant ODM Ajwain this Diwali.