Maida Mathri

Mathri (also known as Matthi) is a classic North‑Indian savory cracker made from maida (refined flour), sooji (semolina), and aromatic spices. Deep‑fried to a crisp, flaky perfection, it’s the perfect companion for evening chai or festive gatherings. A beloved tea-time snack across regions like Rajasthan, Punjab, and Bihar.

Why You’ll Love It

• Khasta & Flaky Texture: Maida and semolina dough is kneaded, rested, rolled, pricked, and deep-fried for layers of crispiness.

• Aromatic Spices: Infused with ajwain, black pepper, and cumin — every bite is irresistibly flavorful.

• Perfect Tea-Time Snack: Ideal with chai, chutney, or pickle. Festive, crunchy, and comforting.

• Homemade Freshness: No preservatives—prepared on-demand with love and traditional methods.

Ingredients

• Maida (all-purpose flour), Suji (semolina), Pure ghee, Ajwain, Cumin seeds, Black pepper, Salt, Baking soda

• Optional: Kasuri methi for extra flavor

Allergen Info: Contains gluten; may contain traces of dairy.

Usage & Storage

• Keep in an airtight container—they stay fresh and crispy for up to 3 weeks.

• Best enjoyed at room temperature with hot chai or as part of a festive snack platter.

How It’s Made

1. Dough Mixing: Blend maida, semolina, spices, and ghee into a breadcrumb-like mixture.

2. Resting: Allow the stiff dough to rest for 15–30 minutes for better flakiness.

3. Rolling & Pricking: Roll into discs (2–2.5 inches), prick with fork to prevent puffing.

4. Frying: Deep-fry at medium heat till golden and crispy—not too brown.

Taste Notes

• Crisp, flaky, and lightly spiced

• Earthy warmth from ajwain & cumin

• A nostalgic crunch in every bite