Hey Lykkers! Mathri, a beloved snack originating from the vibrant state of Rajasthan, is a flaky, savory biscuit that's adored across India.

Known for its crispiness and rich, buttery taste, Mathri has long been a go-to treat during festivals, tea time, or simply as a comforting snack. Traditionally made with simple ingredients, it represents the heart of North-West Indian cuisine.

History of Mathri

Roots in Rajasthani Cuisine

Rajasthan's culinary tradition is shaped by its arid landscape, encouraging the use of ingredients that could last long without refrigeration. Mathri, being a dry, spiced snack with a long shelf life, was perfect for the region's climate and lifestyle. It's a staple during festivals like Diwali and Karva Chauth, as it holds cultural significance and is often enjoyed with friends and family.

A North Indian Favorite

Though Mathri is a Rajasthani specialty, its popularity has spread throughout Northern India, where it's commonly enjoyed with pickles and a cup of chai. Its flaky, crispy texture and savory taste make it a perfect snack for any time of the day, and it's now available in various flavors to suit different tastes.

How Mathri is Made

The Ingredients

Traditional Mathri is made from basic pantry ingredients, including all-purpose flour, semolina, and clarified butter (ghee), which gives it a crumbly texture. Carom seeds, black pepper, and salt are often added for flavor, while dried fenugreek or cumin seeds may be mixed in for a regional touch.

The Process

Mathri dough is kneaded until smooth and divided into small rounds. Each round is rolled out and pricked with a fork to prevent puffing up during frying. The Mathri is then deep-fried on low heat until it turns golden and crispy. This slow-cooking method gives it its signature flakiness and allows the flavors to fully develop.

Types of Mathri

Plain Mathri

The classic version, plain Mathri, is lightly salted and mildly spiced, allowing the flavor of ghee and flour to shine. It's perfect for pairing with a side of spicy pickle or a sweet chutney.

Methi Mathri

Made with dried fenugreek leaves (methi), this variety has a slightly bitter, aromatic taste. Methi Mathri is especially popular during winter months, as it's believed to provide warmth and boost immunity.

Masala Mathri

For those who enjoy a little extra spice, masala Mathri includes a blend of red chili powder, coriander, and other spices. It's a bolder, zestier version, perfect for those who love intense flavors.

Where to Find the Best Mathri

Rawat Mishtan Bhandar, Jaipur

This famous sweet shop in Jaipur is well-known for its Rajasthani snacks, including fresh, flavorful Mathri. Prices are around ₹200-₹250 per kilogram, depending on the variety.

LMB (Laxmi Misthan Bhandar), Jaipur

LMB is a legendary spot to taste authentic Rajasthani snacks. Their methi Mathri, in particular, is famous among locals and visitors alike, priced around ₹250-₹300 per kilogram.

Making Mathri at Home

Mathri is easy to make at home, with ingredients that are readily available. Here are a few tips to get the best results:

Use Ghee for Authentic Flavor: Traditional Mathri gets its distinct richness from ghee, so don't skimp on this ingredient if you want an authentic taste.

Slow Fry for Perfect Crispness: Frying Mathri on a low flame ensures even cooking and creates a crispy, flaky texture.

Customize Spices to Taste: Experiment with carom seeds, cumin, or chili powder to personalize the flavor to your liking.

Mathri is more than just a snack – it's a flavorful connection to Rajasthan's rich culinary tradition. This humble, flaky biscuit has brought joy to generations, offering a crunchy, savory experience that's as satisfying with chai as it is on its own. Perfectly portable and always delicious, Mathri is a timeless treat that continues to capture hearts across India and beyond.