Traditional Crispy Mathri for Your Evening Chai
Tired of store-bought snacks that lose their crunch? We hand-roll and fry our mathri in small batches, capturing that authentic home-style flavor you crave.
Here’s a look at my process for making traditional mathri. I roll out the seasoned dough, cut it into pieces, and fry it until golden brown. You can see the final crispy snack packed and ready to go.
About Traditional Crispy Mathri
Every batch of mathri we make starts with hand-rolling the dough ourselves, meaning you skip the oily, mass-produced taste of store-bought packets. Since we prepare these only on pre-order, you get that perfect, flaky 'khasta' texture that stays fresh for weeks in your pantry.
When you order our Traditional Crispy Mathri, you aren't getting something that has been sitting on a shelf. We follow the old-school process: kneading the dough with the right amount of 'moin' (shortening) to ensure that signature flaky quality, seasoning it with Ajwain (carom seeds) and Kasuri Methi for depth, and frying in fresh vegetable oil.
Because we avoid artificial preservatives, we rely on the cooking process itself to ensure shelf life. You can keep these sealed in an airtight container for 15 to 20 days, and they will hold their crunch perfectly. They are the ideal, guilt-free backup for when you need a quick snack during office hours or a comforting side for your evening chai.
We currently deliver these fresh batches within 3-5km of Bellandur, Whitefield, Marathahalli, and Brookefield. Since everything is made in our home kitchen, we require advance notice for orders so we can manage the rolling and frying time. If you need a larger quantity for an event or festival, just let us know a day or two earlier so we can clear our schedule for your batch.
Looking for something else to go with your chai?
You can explore other snacks or full meal plans we offer from our home kitchen.
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