Punjabi Mathri Recipe: Traditional Punjabi Mathri Recipe for Festivals and Tea-Time
Punjabi Mathri is a traditional North Indian snack that is loved for its crispy texture and rich, savory flavor. This deep-fried delight is a staple in many households, especially during festivals like Diwali and Holi, or as an everyday tea-time snack. Made with simple ingredients like flour, spices, and ghee, Mathri is not just a snack but a nostalgic reminder of family gatherings and festive celebrations. Its flaky texture and spiced flavor make it irresistible, and the best part is that it can be stored for weeks, making it a perfect make-ahead snack.
What is Punjabi Mathri?
Mathri is a crispy, flaky, and savory snack made from all-purpose flour or whole wheat flour, flavored with spices like ajwain (carom seeds), black pepper, and cumin. It is deep-fried to golden perfection, giving it a crunchy texture that pairs beautifully with a hot cup of tea or pickle. In Punjabi households, Mathri is often made in large batches and stored in airtight containers, ready to be enjoyed anytime. It’s a snack that brings back memories of childhood, sitting with family, and munching on these crispy delights while sipping chai.
Ingredients for Punjabi Mathri
To make authentic Punjabi Mathri, you’ll need the following ingredients:
- All-Purpose Flour (Maida): 2 cups
- Semolina (Sooji): 2 tablespoons (optional, for extra crispiness)
- Ghee or Oil: 4 tablespoons (for the dough)
- Ajwain (Carom Seeds): 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Black Pepper (Crushed): ½ teaspoon
- Salt: To taste
- Water: As needed (to knead the dough)
- Oil: For deep frying
Step-by-Step Recipe for Punjabi Mathri Preparing the Dough:
Mix the Dry Ingredients: In a large mixing bowl, combine all-purpose flour, semolina, ajwain, cumin seeds, crushed black pepper, and salt. Mix well to evenly distribute the spices.
Add Ghee: Add ghee or oil to the flour mixture. Rub it into the flour using your fingertips until the mixture resembles breadcrumbs. This step is crucial for achieving the flaky texture of Mathri.
Knead the Dough: Gradually add water and knead the mixture into a stiff dough. The dough should not be too soft, as a stiff dough ensures crispy Mathris. Cover the dough with a damp cloth and let it rest for 20-30 minutes. Shaping and Frying:
Roll the Mathris: Divide the dough into small portions and roll them into balls. Flatten each ball slightly and prick it with a fork to prevent puffing during frying.
Heat the Oil: Heat oil in a deep frying pan on medium heat. To check if the oil is ready, drop a small piece of dough into the oil—it should sizzle and rise slowly to the surface.
Fry the Mathris: Fry the Mathris in batches on low to medium heat. Cook them until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel to drain excess oil. Storing:
Once cooled, store the Mathris in an airtight container. They can stay fresh for up to 2-3 weeks.
Why Punjabi Mathri is Special
Punjabi Mathri is more than just a snack; it’s a tradition. It’s the kind of food that brings families together, whether it’s during festivals or a casual tea-time gathering. Personally, I remember my grandmother making large batches of Mathri during Diwali. The kitchen would be filled with the aroma of fried dough and spices, and we kids would sneak a few Mathris while they were still warm. It’s these little moments that make Mathri so special—it’s not just about the taste but the memories it creates.
Tips for Perfect Punjabi Mathri
- Use Ghee for Authentic Flavor: While you can use oil, ghee gives Mathri its signature rich flavor and flaky texture.
- Don’t Overcrowd the Pan: Fry the Mathris in small batches to ensure even cooking and crispiness.
- Low to Medium Heat: Frying on low to medium heat ensures that the Mathris cook evenly and don’t remain raw inside.
- Prick the Dough: Always prick the Mathris with a fork before frying to prevent them from puffing up.
- Experiment with Spices: You can add other spices like kasuri methi (dried fenugreek leaves) or chili flakes for a unique twist.
Healthier Alternatives
If you’re looking for a healthier version of Mathri, you can try baking them instead of frying. Simply preheat your oven to 180°C (350°F), place the Mathris on a baking tray, and bake for 15-20 minutes or until golden brown. While they won’t be as crispy as the fried version, they’re still delicious and guilt-free.
