Tea at 4 PM feels incomplete without something to munch on. For many of us, that something is mathri—the flaky, golden cracker that’s been India’s go-to tea-time snack for ages.
Born in Rajasthan as a travel-friendly bite that wouldn’t spoil in the desert heat, mathri has since found its way into kitchens everywhere. Punjab made it a festive staple, but honestly, it’s just as perfect on an ordinary weekday with chai.
Making mathri is labour of love: seasoned flour mixed with oil or ghee, rolled into discs, and fried until crisp. What makes it shine are the spices—ajwain for that sharp, herby flavour (and easier digestion), methi for earthy depth, and a hint of cumin, pepper, and salt. That’s all it takes to create the crunch everyone loves.
These days, many people swap maida (Regular Flour) for whole wheat flour, which makes mathri nuttier, healthier, and surprisingly satisfying. Paired with cold-pressed sunflower oil, it even feels a touch lighter and more wholesome without losing any of the charm.
Yes, mathri and chai are best friends, but they don’t stop there. They’re amazing with pickles, chutneys at parties, tucked into lunchboxes, or stashed in your bag for travel. And the best part? Stored in an airtight container, they stay crisp for weeks (if you can resist that long)!
Mathri is proof that great snacks don’t need much. Just flour, spice, and the comfort of tradition. Simple, real, and endlessly snackable. We want to share this timeless treat with Singapore and you can get your hands on our Mathri & Achar Combo and snack away!