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“From the cookbook Recipes with a Spice - Indian Cuisine for Balanced Nutrition. These crackers can be made mild or spicy, as desired. You may store them, in an airtight bag, for a month or so.”
24 pieces

Ingredients Nutrition


  1. Mix the semolina in just enough water to make it completely wet and let it soak for about 20 minutes.
  2. Mix the other flours, ½ cup oil, salt and caraway seeds together.
  3. Add the soaked semolina and knead the dough, adding about ¼ cup water as needed, until the dough becomes semi hard and supple.
  4. Make little balls (walnut size) and shape them into patties.
  5. On a flat surface, roll each patty, sprinkled with a pinch of black pepper, into a small round, about ¼" thick.
  6. Prick the rounds with fork for air vents.
  7. Heat the oil in a deep frying pan or wok on medium heat.
  8. Fry the mathri, few at a time, turning as needed, until golden brown on all sides.
  9. Drain them on paper towels or brown paper bag.
  10. Repeat for the remaining mathri.
  11. Serve when completely cold.
  12. Variation: May add 1 cup fresh fenugreek leaves (½ cup dry leaves), black pepper and red chili powder, when making the dough.
  13. Healthy Alternative: Use milk instead of water to make the dough.
  14. Add 1 tablespoon baking powder and the desired spices.
  15. Take small pieces of dough and shape like bread sticks.
  16. Bake in the preheated oven at 425°F for 5 minutes; turn and bake for another 5 minutes until light brown.

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