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This article was first published 2 years ago  » Getahead » Food » Recipe: Chaitime Masala Mathri

Recipe: Chaitime Masala Mathri

October 20, 2021 16:54 IST
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Chatpata, crispy Masala Mathri from Sangita Agrawal, made with maida and wheat flour, along with a mix of spices.

A great snacking option, it can be made weeks in advance and stored in air-tight containers and are wonderful and comforting stuff to dip in your chai. Cheers!

Photograph: Kind courtesy Sangita Agrawal

Masala Mathri

Servings: 20-25 pieces


  • 1 cup wheat flour
  • 1 cup maida or all-purpose flour
  • ½ tsp ajwain or carom seeds
  • 2 tbsp oil
  • ½ cup water or more
  • Salt to taste
  • Oil for frying

For the masala mix

  • 2 tsp chaat masala
  • 2 tsp red chilly powder
  • 2 tsp jeera or cumin powder
  • 2 tsp kasuri methi or dried fenugreek leaves, optional
  • 1 tbsp oil
  • 2 tbsp maida or all-purpose flour


  • In a large bowl combine the wheat flour, maida, ajwain seeds, salt and mix well.
    Add the 2 tbsp oil and mix using your fingers so the oil is evenly mixed in the flour.
    Add ½ cup of water and mix again.
    Make a firm dough by adding more water if required.
    Cover with a damp cloth and keep aside for 15 minutes.
  • In another small bowl combine thechaat masala, red chilly powder, cumin powder and dried fenugreek leaves.
    Keep aside.
  • Lightly knead the dough again for a few minutes.
    Divide the dough into 2 equal portions and roll each portion into a ball, so you have 2 large balls.
    Flatten each ball with your hands or a rolling pin into a thin circle like a large chapati.
    Apply oil on the top side of each of the circles and sprinkle evenly the masala mix along with 1 tbsp maida.
    Roll up each chapati to form a long log and seal the ends of the log by applying a little maida mixed with water to prevent the masala from spilling out.
    Using a knife, cut the logs into half-inch pieces and gently flatten them with a rolling pin.
  • Heat the oil in a heavy-bottomed kadhai or deep frying pan, and fry the mathris in a batch of 10 on medium to low heat.
    Keep flipping often.
    Fry till crisp and golden brown.
    Drain the excess oil and transfer onto a paper tissue or paper towel-lined plate.
    Cool and store in airtight containers.
    They will last for 20 to 25 days.

Sangita Agrawal lives in Mumbai and publishes the food blog Bliss of Cooking.

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