Plain mathi and nimbu da achar are the things dreams are made of.
There are a number of types of mathi, obviously plain mathi, but there’s methi, black pepper, carom seed, and even sweet mathi. They’re all delicious and well worth the work. Mathi is amazing with achar of any kind – mango, gobi shalgam, mixed, and you get the hint. Mathi is simply, the Punjabi chip. Crisp, crunchy, wheaty, and delicious.
Incredibly easy to make and can be stored for a week or more, if kept in an air tight container. You can use mathi as a snack, base for a chat, or serve them with dip. I love them because they’re much more flavorful and hearty than ye’ old generic all purpose flour crackers. And in Punjab, mathis are synonymous with snacking. Clearly, they can and are made year round, but come Diwali, they’re ever present. Whether you’re visiting someone for tea or cocktails, you’re sure to see these little beauties on a platter.
Nothing beat walking out on the main st. on a cold winter day, and smelling the local sweet shop frying up what seemed like a ton of mathis. There’s something magical about them, when they’re fresh out of the fryer and piping hot. Now, if you’re pretending to be healthier, like I am, but still want to eat mathi – you could consider sticking these in the air fryer. You’ll want to heat the air fryer to about 270 degrees, and fry these for 20 minutes. Then make sure to let them cool completely before putting them away.
10 servings per container
- Amount Per ServingCalories115
- % Daily Value *
- Total Fat
- Saturated Fat 0.4g 2%
- Sodium 59mg 3%
- Potassium 27mg 1%
- Total Carbohydrate
- Dietary Fiber 0.7g 3%
- Sugars 0.1g
- Protein 2.6g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.