Mathri is a popular North Indian snack. Namkeen mathri snack is popular in Rajasthan, Delhi, Haryana, Punjab Uttar Pradesh & Uttarakhand. It is mostly made with all purpose flour but many people prefer whole wheat flour made (aate ki mathri) too. It comes with different spices and a very common snack available at a local tea stall in Northern & Western India.
Being a Bengali it was an unknown food to me when I arrived in Delhi for the first time. I found it similar to Bengali snack nimki. Many people also call it in different local names like mathri, matthi, mathi too. That is why I faced difficulty to pronounce it and hesitate to ask a tea stall owner for mathri during my initial days in Delhi. Though I found it similar to Bengali nimki but it was different in shape & flavor. It actually look like any homemade cookies but mostly comes with extra spices. Ajwain & kasuri methi flavor are very common in namkeen mathri snack. You can even buy this from any grocery store in Delhi.
Winter & namkeen mathri
There was a specific period of my life when special masala tea & namkeen mathri snack became my breakfast. It was my second winter in Delhi when the temperature was near about 3-4 degree for a couple of weeks. I often used to face difficulty to do breakfast at home. I used to had biscuit, banana, bread etc in my kitchen but due to cold weather, I used to wake up too late so that I did not even have time to do breakfast.
Fresh namkeen mathri snack in Delhi
There was street food vendor in Rohini who used to make namkeen mathri at his stall and also sell masala tea with extra malai. I loved to have those mathri snacks and a cup of masala tea during weekend or holidays. I noticed the process the way he used to make those mathri too. Within half an hour he used to make almost a hundred matthi. It was really surprising. As he used to sell fresh mathri snack so most people enjoy those stuff too.
Aate ki mathri vs all purpose flor made mathri
Now coming to aate ki mathri or whole wheat mathri. Though some people prefer aate ki mathri but I prefer to make aate ki mathri at home because I want to avoid maida. Actually, the doctor told my parents to avoid maida and advised to eat whole grain flour like gehu ki atta (whole wheat flour) which is beneficial for diabetic patient. But I like this aate ki mathri nowadays more that maida made mathri. But it looks more dark than all purpose flour made mathi.
Aate ki mathri recipe
- ¼ cup of semolina/suji
- ¾ cup of whole wheat flour/gehu ki atta
- 2 teaspoons black pepper powder
- 4 teaspoons ajwain, whole
- 1 tablespoon ghee/refined oil/vegetable oil
- Salt as needed
- Water for making the dough
- Enough vegetable oil for deep frying
- Combine semolina, whole wheat flour, black pepper powder, ajwain & salt properly
- Now add ghee/oil and mix perfectly
- Then add little water gradually and knead to make the dough (not so soft nor hard) and keep aside for almost one hour
- Now make a small ball with that dough and roll it to make 1 inch diameter size small flat circular shaped
- Make small holes into it with a fork so it will not be fluffy
- Now deep fry those stuff over medium fire till its color turns light brown