Mathri (Flaky Spiced Crispy Biscuit)

Mix maida, salt, ajwain, pepper, and cumin. Rub in ghee until the mixture is sandy and holds shape when pressed (this is the moyen — the key to crunchiness). Add cold water 1 tbsp at a time — knead minimally into a stiff, firm dough. The dough should not be soft. Rest 10 minutes, covered.

About 10 min

Tip: A stiff dough produces crunchy mathri. A soft dough produces soft mathri. The ratio of ghee is generous — do not reduce it for health reasons unless you accept a less flaky result.

Divide dough into 20 equal portions. Roll each into a round or oval shape 3mm thick (not too thin — mathri needs substance). Prick all over with a fork to prevent puffing during frying.

About 15 min

Tip: Thorough pricking is important — unpricked mathri will puff up and become hollow rather than dense and layered. Prick every 0.5cm across the surface.

Heat oil to 150°C (lower than normal frying). Fry 5–6 mathris at a time on low-medium heat for 5–7 minutes until uniformly pale golden (never dark golden). The key technique is slow frying — mathri must cook through entirely and become uniformly crunchy. Drain and cool completely — they crisp up more on cooling. Store in airtight tin.

About 25 min

Tip: The pale golden colour is correct — dark mathri is overcooked and bitter. The slow frying allows complete moisture evaporation and produces the characteristic long-lasting crunch.