Crisp Mathri

Deep Fried Salted Crackers

Crisp Mathri
Diet Info: DF GF F LF Na LS VG V Fa
Crisp Golden Mathri snack (known as Namak Pare - Salted Crackers) are all time favorite tea time snack. Addition of Semolina flour and butter give a crispy texture to this tasty treat. Mathris are similar to salted crackers and are a popular afternoon snack. Traditionally, mathris are served with spicy pickles. You can store Mathri in an airtight container for up to 3 weeks. When needed, just fry for crisp flaky mathri snack (Namak Pare). In India, Mathri is a special snack and is generally cooked on marriage occassions. Private Chefs (Called Halwaii) make Mathri by order in big batches and then families serve it to all guest and save a lot for later use too. From youngesters to old people, every one love to enjoy Crispy Mathri Snack with tea or coffee.

Pairing Ideas:

Cilantro Tomato Chutney

Crisp Mathri

Crisp Mathri
Total Time: Prep Time: Cook Time: Cuisine: Indian ()
Serves: 2



  • 1. sift together, white flour, Semolina flour, salt and baking powder. Add ghee and rub the flour mixture together till it resembles bread crumbs.
  • 2. Mix in yogurt and little water to make a pillable dough. Cover it with wet cloth and set aside for 30-40 minutes.
  • Step for Recipe - Crisp Mathri 3. Pour the dough on a working surface dusted with some white flour and make small 2" size balls. Flatten each ball with rolling pin to 4 inch diameter flat bread. Make sure not press it to much with rolling pen. Use very little pressure to roll it.
  • Step for Recipe - Crisp Mathri 4. Heat oil in a deep frying pan and fry each flat circle (2-3) at a time till crisp golder brown from all sides.
  • Step for Recipe - Crisp Mathri 5. Drain it on a papper towel. Serve hot or at room temprature with Tea or Coffee.
Savita's Notes:
You can also make some extra dough balls and frezee those for later use.

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2 Responses

  1. I love all your recipes. You make it look so easy to prepare. Surely try this Mathri Snack.
  2. Mathri Snack looks so good. I will try it this weekend. Thanks for sharing this recipe.