Mathri (Salted Crackers)

Mathri, also known as Matthi, is a Rajasthani snack made with plain flour and semolina. This can last for 2-3 weeks if properly stored in an air-tight container. And since it can be stored that long, it's a lifesaver when you have guests suddenly over at your place. It is traditionally eaten with spicy pickle and goes perfectly with tea. I believe it also makes good breakfast.

I had Mathris at a friend's place few months ago with tea. I took an instant liking for this snack and since then I have been wanting to make it at home. This is my first attempt at making these salted crackers. These ones are made a little big in size, however you can choose to make smaller or even bigger sizes depending upon your preference.

This is a basic Mathri recipe I have followed from here. However, there are other variations like Masala Mathri etc. as well. If anyone of you is new to this, then I bet you will enjoy it simply with some spicy lemon or mango pickle or even with a hot cup of tea. But make sure to store it in an absolutely air-tight container to ensure it stays crispy enough.

Maida - 2 cups
Fine Semolina (Sooji) - 1/4 cup
Salt - 2tsp.
Baking Powder - 1/8 tsp.
Plain Yogurt - 2 tbsp.
Warm Water - 7 tbsp.
Ghee / Oil - 4 tbsp.
Ghee / Oil for deep frying

Mix the flour, salt and baking powder in a bowl. Add the ghee and rub between your palms until it takes the form of breadcrumbs. Mix yogurt with warm water and form a pliable but firm dough using this liquid.

Cover with the damp cloth and set aside for 30 minutes.

Divide the dough into small balls and roll out all the balls. Prick each mathri all over on both sides with a fork to prevent it from puffing while frying.

Heat the ghee or oil in a deep-frying pan. Fry the rolled mathris in a batch over medium heat. Fry the mathris on medium heat throughout or else they will turn soft and not crispy.

Do not allow the mathris to become brown, they should remain pale gold in color.

Remove and drain on paper towels.

Repeat the process for the remaining mathris.

Serve with pickle at room temperature.