Mathri Recipe (Mathiya or Mathari)

Mathri is a delicious golden fried savory snack with subtle notes of fenugreek and carom seeds (ajwain). Resembling the peeling of puff pastry, a hallmark of quality mathri is the delicate cascade of flakes that crumble in your mouth with each bite. The inclusion of ghee lends both flakiness and a rich, indulgent flavor to the mathri.

Foods that can travel

While mathri holds a special place during Diwali, it is also a staple for various other occasions and is a must before embarking on journeys. If you have ever met a Gujarati, you know that we never venture far without our food.

When we travel abroad, we always carry our own supplies, as many of us follow a vegetarian diet and finding suitable options can be a challenge. Mathri ranks among the top picks in our travel amenities because it's filling, easy to eat, has a long shelf life, and pairs perfectly with a simple cup of tea.

In fact, the roots of mathri go back to a time when people embarked on long journeys to reunite with relatives during Diwali. Given the long distances of these journeys, a long shelf life was essential for any food brought along, making mathri a perfect choice.

What do you need to make Mathri?

Mathri requires only a handful of basic ingredients: whole wheat or all-purpose flour, salt, ghee, caramel seeds, kasuri methi (dried fenugreek leaves), oil and water. While some choose wheat flour, others prefer all-purpose flour. Some incorporate ingredients like semolina or gram flour (chickpeas) to give their unique twist.

How to prepare Mathri

Creating mathri is a simple process. Just mix together flour, salt, kasuri methi, ghee, carom seeds and water to form the dough. It is important to note that mathri dough is not kneaded into a soft, smooth consistency. Instead, the dough should be firm and stiff, as this is the key to getting the perfect texture.

Serving and eating Mathri

Mathri tastes great when paired with a cup of hot ginger chai, however many choose to eat it with mango pickle as well. Another side that goes well with mathri is lasun (garlic) chutney.

Tips for Mathri

• Do not over-ferment—For the perfect toothy texture, skip the kneading and opt for a simple mix to bring the dough together. Repeat until desired texture.
• Getting the oil temperature right—To nail the temperature of the oil, drop a small piece of dough into the wok. Instantaneous rise means too hot, slow rise indicates cool oil. The gradual rise with bubbles signals the perfect frying heat.
• Crush the spices— Enhance the flavor of mathri by crushing carom or cumin seeds between your palms before adding it. This easy step helps release the aromatic oils of the spices, enhancing the flavor profile and making your mathri experience even more enjoyable.
• Don't go too thick or thin—Achieve the ideal mathri balance by avoiding extreme thicknesses. Too thick can stay flawless, while too thin can turn into a puri. Strive for the perfect middle ground to ensure an enjoyable result. Please refer to the photos for guidance.
• Configuration of mathri—For shaping mathri, a rolling pin and board work great, but don't worry if you don't have them. A thin bottle or glass and a cutting board can serve as alternatives for effectively rolling and shaping your pout.