Mathri is a popular snack, relished all over North India. It is generally made at home using simple ingredients found in every pantry. Once made, these marthri’s can be stored for weeks together. Mathri is a great snacking option for all ages and at any time of the day. Masala Spiral Mathri (Masala Chakri or Masala Matthi) is prepared with all-purpose flour and whole wheat flour along with oil, ajwain (carom seeds) and salt. To add flavour and spice I have used a mix of spices like chat masala, red chilli powder, kasuri methi and amchur (dry mango powder).
These Mathris or Matthis are crispy and spicy – a great change from the commonly made atta matthi or maida mathari. Masala Spiral Mathri (Masala Chakri or Masala Matthi) are delicious with tea or coffee and are a good replacement for biscuits. They are even made during weddings, festivals like Diwali and Holi. Masala mathris are very convenient while travelling also. You can just eat them without any pickle.
Simple ingredients needed for the Masala Spiral Mathri
1. Atta and maida in equal quantity. You can make the mathari, only with atta or maida if desired.
2. Spice mix- Chat masala, red chilli powder, kasuri methi and amchur (dry mango powder).
3. Oil, salt and ajwain(carom seeds).
Some important tips for making crispy matthi
1. Mix the oil well with your fingertips to get a crumbly mixture.
2. It is important to rest the dough for 15 minutes.
3. While frying drop the matharis in medium hot oil and once all the matharis are added reduce the flame to low heat so that they are cooked well from inside and become crisp.
4. Store in a airtight container so that they remain fresh and crispy till the end.
I hope you would also love them as much as I do. You can also check out our other recipes like Chakli and Aatey Ki Mathri (Suhali). If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram.
Prep time: 20 minutes
Total time: 40 minutes
Ingredients for Masala Spiral Mathri
1 cup atta
1 cup maida
1/2 teaspoon ajwain
2 tablespoon oil for moin
Salt to taste
For the masala mix
2 teaspoon chat masala
2 teaspoon red chilli powder
2 teaspoon jeera powder
2 teaspoon kasuri methi (optional)
1 tablespoon oil
2 tablespoon plain flour
Oil for frying
Direction for Masala Matthi
- In a large bowl place atta, maida, ajwain, salt and mix well.
- Add 2 tablespoon oil and mix with your fingertips so that oil is evenly mixed in the flour.
- Now add 1/2 cup of water and mix. Make a firm dough by adding more water if required. Cover and keep for 15 minutes.
- Mix all the 4 masalas together.
- Lightly knead again for a minute.
- Divide the dough into 2 equal portions and make balls.
- Now roll 1 ball into a thin round disk.
- Apply 1/2 tablespoon oil; sprinkle 1/2 of the masala and ½ of the maida evenly on top.
- Roll the disk into a long log like roll and seal the edges by applying little maida mixed with water.
- Cut into half-inch pieces and gently press with a rolling pin.
- Heat oil in a pan, and fry them in a batch of 10 to15 on medium to low heat by turning often.
- Fry till crisp and golden brown.
- Use absorbent paper to remove excess oil.
- Cool and store in an airtight container, they will last for 20 to 25 days.
