Mathri

Mathri is a delicious golden-brown, deep-fried savory snack, boasting subtle notes of fenugreek and carom (ajwain) seeds. Resembling the flakiness of puff pastry, a hallmark of quality mathri is the delicate cascade of flakes that shatters in your mouth upon each bite. The inclusion of ghee imparts both flakiness and a rich, delectable flavor to the mathri.

Food That Can Travel

While mathri hold a special place during Diwali, they are also a staple for various other occasions and are a must-have before embarking on journeys. If you've ever met a Gujarati, you're aware that we never venture far without our food. 

When we travel abroad, we always bring along our own provisions, as many of us adhere to a vegetarian diet, and finding suitable options can be a challenge. Mathri ranks among the top choices in our travel provisions because it is satiating, easy to eat, has a long shelf life, and pairs perfectly with a simple cup of tea.

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

What Do You Need to Make Mathri?

Mathri requires just a handful of key ingredients: whole wheat or all-purpose flour, salt, ghee, carom seeds, kasuri methi (dried fenugreek leaves), oil, and water. While some opt for wheat flour, others favor all-purpose flour. Some incorporate ingredients like semolina or gram (chickpea) flour to lend their unique touch.

How To Prepare Mathri

Crafting mathri is a straightforward process. Just mix together flour, salt, kasuri methi, ghee, carom seeds, and water to form the dough. It's crucial to note that the mathri dough isn’t kneaded into a soft, smooth consistency. Rather, the dough should be firm and rigid, as this is the key to getting the perfect texture.

Serving and Eating Mathri

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

Tips for Making Mathri

• Don’t over-knead—For that perfect jagged texture, skip the kneading and opt for a simple mix to bring the dough together. Repeat until it forms that desired texture.
• Getting the right oil temperature—To nail the oil temperature, drop a small dough piece into the wok. Instant rising means it's too hot, sluggish rising indicates cool oil. Gradual rise with bubbling signals the perfect frying heat.
• Crush the spices—Boost the mathri's flavor by crushing carom or cumin seeds between your palms before adding. This easy step helps release the spices’ fragrant oils, enhancing the flavor profile and making your mathri experience even more delightful.
• Don’t go too thick or thin—Achieve the ideal mathri balance by avoiding extremes in thickness. Overly thick ones might stay undercooked, while excessively thin ones could turn into puris. Aim for that perfect middle ground to ensure a delectable result. Refer to the photos for guidance.
• Shaping the 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 rolling and shaping your mathri effectively.