The ever-humble ‘Mathri,’ the most down-to-earth snack from Rajasthan gets a dress up for the chic and trendy, Sudha Gupta presents a reincarnated version of Mathri that’s both healthy and deliciously fresh at the same time.
For the mathri you’ll need:
  • 2 cup flour
  • 1/2 cup oil or ghee
  • Salt to taste
  • 1 tsp ajwain (carom seeds)
  • 1/4 tsp baking powder
  • 1/4 cup yogurt
  • 1/2 cup water
The masala requires:
  • 4 tsp oil
  • 1 tsp salt
  • 1 tsp red chili powder
  • A pinch of asafoetida
  • 1 tsp whole cumin
The potato mixture will need:
  • 1 large boiled potato, chopped into small pieces
  • 1/4 tsp salt
  • 1 tsp ketchup
  • 1 tsp chili flakes
  • 1 tsp lemon juice
  • 1 tsp jeera powder (cumin powder)
  • 1 tsp pav bhaji masala (optional)
The carrot pickle will need:
  • 1 cup shredded carrots
  • 2 tsp grated ginger
  • 1 tsp chopped green chili
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp chaat masala
  • A pinch of asafoetida
  • 1 tsp mustard seeds
  • 1 tsp white sesame seeds
  • Cilantro for garnishing
Start by mixing ingredients for masala in a bowl. Keep it aside. In another bowl, mix flour, salt, and carom seeds. In a separate bowl, mix oil or ghee with yogurt, baking powder, and water. Add this to the flour. Make a medium soft dough and let it rest for about 30 minutes.
Divide dough into 4 parts and form into balls. Take 2 parts of dough and set aside. Roll the other 2 parts of dough to about 4 inches in diameter. Put half the masala on top of one roti and cover this with the other roti. Using your hand press the two rotis together and roll out with a rolling pin to about 8 inches in diameter. Take a fork and press the edges of the rotis. Now take the other 2 parts of dough and repeat.
Preheat oven to 350˚ and bake mathris for 15 minutes. Flip them and place back in the oven for another 10 minutes. Once done, remove them from the oven and let them cool.
For the toppings, mix the potato mixture ingredients, and set this aside. Then for the carrot pickle topping mix carrots, ginger, salt, green chili, turmeric, and chaat masala in a bowl. Then on a stove add some oil. Add the asafoetida, mustard seeds, and white sesame seeds to the oil and stir for a minute and then pour this on top of the carrots. Mix the carrots and oil well and add the cilantro.
Now place a mathri on a plate. Then spread half of the potato mixture on top of the mathri. Next, add half of the carrot pickle on top. Garnish with a little cilantro. Repeat for other mathri. Cut each mathri into 4 parts and serve.