Black pepper mathri for the Diwali namkeen tin

Every Diwali tin has something sweet and something salty. Mathri is the salty one that lasts: flaky, crisp, and freckled with crushed black pepper. It pairs with evening chai for guests, travels well in gift boxes and keeps for weeks.

The pepper makes the mathri

Crush whole black peppercorns coarsely just before you make the dough, in a mortar or with the flat of a rolling pin. Freshly cracked pepper gives bright, sharp heat and visible flecks that pre-ground pepper cannot.

Ingredients

Makes about 30.

• 2 cups (250 g) maida, or half maida and half whole wheat flour
• 1/4 cup (55 g) ghee or oil, for the dough
• 1 teaspoon black peppercorns, coarsely crushed
• 1/2 teaspoon ajwain, rubbed between the palms
• 3/4 teaspoon salt
• About 1/2 cup cold water
• Oil for deep frying

Method

1. Mix the flour, salt, pepper and ajwain. Add the ghee and rub it in with your fingertips until the flour holds together when pressed in your fist.
2. Add water a little at a time to make a stiff dough. Do not knead it soft. Cover and rest for 15 minutes.
3. Roll small balls into rounds about 3 mm thick and prick each one several times with a fork so it does not puff.
4. Heat the oil, then lower the flame. Fry the mathri on low heat for 12 to 15 minutes, turning once, until golden and crisp all the way through.
5. Drain and cool completely before storing.

Tips for flaky mathri

• The rubbed-in ghee is what makes the layers; do not skip the fist test.
• Low, slow frying is the secret. Hot oil browns the outside and leaves the inside soft.
• For a tea-time twist, add a teaspoon of kasuri methi with the pepper.

Serve with

Mathri and masala chai belong together. For the chai, crush a couple of cardamom pods, two cloves and a few peppercorns into the pot. Serve with mango pickle or a sweet chutney.

Frequently asked questions

Can I bake mathri?

Yes. Bake at 180°C for 20 to 25 minutes, turning once. They will be crisp but less flaky than fried.

How long does mathri keep?

Two to three weeks in a closed tin, once fully cooled.

Why are my mathri soft?

The oil was too hot or the dough too soft. Fry on a low flame and keep the dough stiff.