Mathri

Mathri is a traditional Indian snack, popular in North India, particularly in Rajasthan and Punjab. It is a flaky, deep-fried biscuit made from flour, often whole wheat flour (atta) or refined flour (maida), and seasoned with spices. The dough is typically made with ghee or oil, which contributes to its characteristic crispness and layered texture. Salt is a fundamental ingredient, and many variations include carom seeds (ajwain) for their distinctive aroma and digestive properties. Other common additions include cumin seeds, black pepper, and sometimes fenugreek leaves (methi).

The preparation involves kneading a stiff dough, which is then rolled out and cut into small shapes, often diamond or square. Small slits are made in the mathri before frying, which helps in even cooking and creates the flaky texture. Mathri is usually fried in hot oil until golden brown. It is a popular accompaniment to tea and can be stored for several days, making it a convenient snack for travel or gatherings. Sweet versions of mathri also exist, where sugar is added to the dough. Its versatility and long shelf life have made it a staple in Indian cuisine.