A mainstay in the sargi
thaali and Diwali
mithai, mathri (Indian equivalent of a salty cracker) is nothing but a deep-fried
savoury flaky biscuit. Mathri is a versatile side-kick to both kadak chai and coffee. The invention of
this traditional Rajasthani snack came about from the need to have foods that
would stay edible for days without the need for being re-heated. Mathris can today be stored in air-tight
containers for days at an end, if one doesn’t polish them off before!
Typically made with maida and semolina, and water, other
ingredients such as cumin seeds, carom seeds, black peppercorns and ghee also find
their way into the preparation of the firm dough. While the proportions of the
spices may vary, the secret to making mathris
lie in the kneading of its dough and how they’re fried. The end result being
crisp, melt-in-the-mouth biscuits ready to be dunked in a hot cup of tea or
coffee.
On account of being deep-fried in oil, mathris are often despised by the health-conscious. However, there
are baked versions to remedy the situation. Besides, other alterations such as
replacing maida with whole wheat flour or the addition of other ingredients
such as methi, and palak
can help add a heathy twist to mathri.
If you’re feeling a bit more experimental, you can substitute desi spices with herbs like basil, parsley and oregano. And if you’re looking for a fuller meal, you could simply pair these crackers with some tangy achaar—mango or lime pickles are the favoured partners in crime—or simply enjoy with hummus, chutneys or dips. You could also convert these traditional biscuits into canapes with toppings of choice or simply place another biscuit to make a cracker of a sandwich!
Here’s a step-by-step video by chef Ranveer Brar to help you master the mathri recipe:
For more on the mysteries of the Baniya community tune into the third season of LF’s Northern Flavours Shubh Vivah with chef Ajay Chopra, every Monday and Tuesday 2:00 pm onwards, only on LF.
Image: Shutterstock
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