When a child is diagnosed with celiac disease, it presents special challenges. One of the challenges that parents experience is the amount of time spent preparing meals and snacks from scratch. Though the gluten-free market has grown big in the last few years and many convenient gluten-free snacks are available in stores. However, finding certified gluten-free traditional snacks can be challenging. I’m revisiting one such traditional snack that I posted in 2014 upon a loyal reader Vasudha’s request. Both her kids are celiac.
Now that Holi, the festival of colors is approaching I thought this is a good time to update the mathri post, take new photographs, and also add a Video on YouTube Channel with the same great recipe. Here is what the old photo looked like.
They look golden brown because of the darker colored sorghum flour and also that I fried on very low heat.
Mathri is a popular North Indian savory jar snack with a flaky and crispy cracker-like texture. These are purely made with all-purpose flour, desi ghee, water, and flavored with a choice of spices. The Punjabi style mathris are spiced with Kasuri methi (dried fenugreek leaves), black peppercorn and Ajwain (carom seeds). This methi mathris are a great travel food and can be enjoyed any time of the day. When I was little my mom would always pack portable meals and dry snacks like mathris and chiwra whenever there was a long train journey. My father was in the Indian air force, so we moved around a lot. In those days pantry cars were not there in all the trains and the food supplied at stations was not hygienic. It’s funny I can still remember how much we siblings loved munching on those snacks.
How to make mathri?
This recipe is easy and can be prepared at home without investing too much time and effort. The secret is in making the dough and shaping mathris. I used white rice flour, sorghum flour, and milk powder to make this mathri dough. I try to incorporate a portion of whole-grain gluten-free flours in my recipes but you can make it solely with Gluten-free all-purpose flour if you like. If you do substitute gluten-free all-purpose flour make sure that it has xanthan gum and then you can skip the xanthan gum from my recipe.
Oil or desi ghee is added into the dough and mixed by rubbing with your fingers. This step is important to make the flaky texture. View Video for guidance. You can do the mixing in the food processor as well. Then very slowly, just a tablespoon at a time, add water, and with your hand start bringing everything together to form the dough. You’re not kneading. You just have to bring everything together in a cohesive ball. I find it easy to wrap the dough in saran wrap and then press after initial incorporation.
Pinch out a very small ball from the dough, roll, and press between your palms to make a thick round. You can use a rolling pin to roll out the balls into small roundels or use a cookie cutter to give a perfectly round shape. But the traditional method to make mathris is to flatten each one with a hand. This small step makes the huge difference. Prick each one with a fork, toothpick or knife on both sides. Piercing the mathri dough is crucial. The tiny holes make sure that your mathris don’t puff up. Once prepared, deep fry these Mathris in oil on a medium flame. This ensures that the mathris get cooked from inside.
If you are trying to cut down on calories and yet wish to enjoy delicious mathris, then I have added instructions for making them in Airfryer. The same method and temperature apply for the oven, the timing could be different because every oven and Airfryer is different.
Air fryer methi mathri
These mathris are also made at Punjabi weddings and are given to friends and relatives with other sweetmeats as wedding favor because they keep well, for up to a month or two. However, I do not recommend keeping gluten-free mathris for that long. Eat them within two weeks. I make mathris occasionally and when I do I don’t deep fry them for my family. The picture above are air-fried mathris.
These gluten free mathris are crisp but not as flaky, though taste just as delicious as regular mathris. A perfect companion for your evening cup of tea Or your anytime cup of tea.
A popular north Indian savory jar snack made with gluten free flour, herb and spices. They are usually relished as a tea time snack.
Ingredients
- 1 cup white rice flour
- 1 cup sorghum flour
- 2 tbsp milk powder
- 1/4 tsp xanthum gum
- 1/2 tsp salt
- 3/4 tsp coarsely ground black peppercorn
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1/4 tsp baking soda
- 4 tbsp oil or desi ghee
- 1/2 cup water plus more as required
- canola oil for frying and applying on air fryer mathris
Instructions
- Combine the dry ingredients in a large bowl- white rice flour, sorghum flour, milk powder, xanthan gum, baking soda, dry fenugreek leaves, coarsely ground black peppercorns, and salt.
- Add the oil or desi ghee and rub it into the dry ingredients until the mixture resembles breadcrumbs.
- Now very slowly, just a couple tablespoon at a time, start adding water. Mix the dough with your hands until it starts coming together.
- Turn dough onto a saran wrap. Bring edges together to gather dough, pressing so it comes together into a smooth, firm ( not as firm as regular mathri dough) mass.
- Heat the oil for deep frying in a pan on low-medium heat.
- Pinch a small portion out of the dough, roll and press between your palms to flatten (about 1/4" thick) and slightly shape the edges. Prick with a fork to avoid them from puffing.(watch video for guidance)
- Once you have enough mathris rolled for one batch, check the temperature of the oil.
- Drop a small piece of dough in oil. If it comes to the surface gradually the oil is ready for frying.
- Now slowly drop 5-7 rolled circles. Fry them turning over as needed until crisp and golden. So while the first batch is frying, roll the second batch. (If the dough gets dry apply water with your finger while rolling each circle and keep the mathris covered with moist paper towel).
- Lift them out of oil using slotted spoon, drain excess oil and transfer them over to a plate lined with absorbent paper. As they cool, they get more crispy and become slightly darker in color.
- Fry other batches in the same way
- Let them cool down completely before serving or storing in airtight container.
- Brush or apply oil with your finger on each rolled out circles.
- Place in a single layer, oil side down, in Air fryer basket. You can fit as many as you can leaving 1/2" space around each rolled circle.
- Apply oil on the top too.
- Air fry at 350 degrees F for 12 minutes.
- As per the manufacturer recommendation my Air fryer does not need preheating but if you do then set the time for 10 minutes. Increase only if needed.
- Cool them at room temperature and store methi ki mathri in an airtight container. Consume them within 10-15 days.
Notes
Xanthan gum is essential in the recipe so that the gluten free dough holds its shape and the mathris won't crack when baked or fried. Although you see cracks in my mathris but they don't break while frying or baking in air fryer. I find 1/4 tsp gives the perfect binding that is needed but you do have the option to increase it to 1/2 tsp.
I try to incorporate whole grain gluten free flours in my recipes as much as possible but this recipe can also be made solely with Gluten free all-purpose flour. If the gluten free flour that you are using has xanthum gum then skip the 1/4 tsp that I added.
Every Airfryer is different, so you might have to slightly adjust the time and temperature accordingly.
Kitchen Belleicious
oh i can’t wait to try these. I am thinking maybe doing your recipe but subbing the methi (bc i dont think i can find it) with some other spices. do you think that would be okay?
Balvinder
You can just plain mathris with salt and black peppercorn.
Malti Sharma
I love mathri! And these look freaking good!…I love ..how you honestly said they are crisp,and not flaky but taste like regular mathris.
Monica
This is a wonderful thing you’re doing to help with readers’ requests like this. As a mom, I know what you mean about wanting our child to be like everyone else, able to enjoy what he/she wants. Your crackers look really good – I wish I could try one right now.
vasudha
Hi Balvinder,
Thankssss…. a lot for posting this recipe and also mentioning about my kids.I will surely try this recipe and I am going to follow the same recipe for shakerpare as well.
I have also tried your Bhindi Do Payaza and Arbi recipe.The outcome was just fabulous.My kids also enjoyed them a lot.Thanks again for doing a wonderful job.
Vasudha
Balvinder
You are welcome Vasudha! I will be really glad if my recipe make your kids happy. And thank you so much for trying out arbi and bhindi recipe and letting me know. When you make mathris do take a picture and send it to me.
yummychunklet
What tasty sounding treats!
anne
Bal , what a tasty treats ! Love the crispy texture 🙂 You can see more gluten-free ingredients here compare last year , last time I saw xantham gum and some gluten-free flours . I guess more Chinese are into gluten-free baking .
Balvinder
Anne, I tell my friends even if they are fortunate not to suffer from wheat or gluten allergy they can still eat bake and enjoy goods made with non wheat flours.
easyfoodsmith
Your ‘Reader’s Request’ is a wonderful initiative. It not only helps the readers but may at times make you step out of your comfort zone and help you grow as a blogger.
We love mathri and I am so intrigued about the taste of this one since the flours used here are so different from the one used to make the traditional one. Great post Bal. Keep it up.
Carol
These look delicious!
Angie@Angie's Recipes
First sight, I thought they were baked. These fried cookies look amazing!
Ansh
My chaat starved, delciousness craving soul thanks you! Love you Bal for posting this. I am gluten intolerant and have been missing on eating chaat papri. This is Heaven!
Juliana
I have never had mathri, and from your description and recipe this is something that I sure would enjoy…
Thanks Balvinder…have a wonderful week 😀
Jennifer Eloff
That’s a nice thing you did, Balvinder. These sound great.
shah
Baking is another option for fat conscious people
Kavita
Hi
Do you think this recipe would work without the milk powder??
Balvinder
It would work however they won’t have the nice crust color and texture and also its easier to knead. If you are dairy intolerant use psyllium husk instead of xanthum gum and milk powder.
Judee
Luckily it is getting easier and more common to find gluten-free options. Your cookies for tea time are perfect and I would choose the air fryer method. thanks.
Healthy Julia
These cookies, or whatever you call them, look so intriguing… and good!
Healthy World Cuisine
Can’t wait to try your air fry version. These look so crisp and delicious. You are so correct, every air fryer is different so you have to adjust the timing of the dish. Wishing you a super week ahead.
John / Kitchen Riffs
What a great recipe! Neat idea to make them in the air fryer, too. Thanks!
2pots2cook
It is such a pleasure to see foodies improving skills, every way! Enjoy your weekend!