Khasta Masala Mathri is a traditional North Indian snack enjoyed during festivals, weddings, and tea-time. Its crisp texture and aromatic spices make it a beloved accompaniment to chai and festive spreads, reflecting the Indian love for crunchy, spiced treats.

In Gujarat, mathri is often plain and very thin, while in Rajasthan they may be slightly thicker and flavored with ajwain. Some regions add sesame seeds or nigella (kalonji) for extra crunch, and sweet versions with sugar are also popular in certain festivals.

Traditionally, mathri is served in a decorative bowl alongside pickles, chutneys, and tea. It is also packed in airtight containers as a snack for road trips or offered to guests during Diwali and other celebrations.

Mathri is especially popular during Diwali, Navratri, and wedding receptions, but it is also a staple everyday snack for families across North India.

The key ingredients are ajwain (carom seeds), kasuri methi (dried fenugreek leaves), and a blend of ghee and oil. These, combined with a touch of baking powder, create the signature crisp, aromatic bite.

Mathri pairs beautifully with spicy pickles, mint‑coriander chutney, yogurt‑based raita, and a hot cup of masala chai. It also complements savory dishes like dal makhani or paneer tikka as a crunchy side.

Common errors include using too much water, over‑kneading the dough, frying at high heat, and not allowing the dough to rest. Each of these can result in a dense or oily mathri instead of a light, flaky snack.

Ghee adds a rich, nutty flavor while oil lowers the overall fat cost and helps achieve a very crisp texture. The combination ensures the mathri stays flaky and does not become overly greasy.

Yes, mathris keep well for up to two months when stored in an airtight container at room temperature. Ensure they are completely cooled before sealing to prevent moisture buildup.

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