Mathri are a classic savory Indian cracker traditionally deep-fried and served during festivals and celebrations. This version is baked, giving you all the crisp, flaky texture of the original with less oil. The crackers are usually made from all-purpose flour and/or semolina with spices or seeds added for flavor; here I use whole wheat and semolina for a nutritious, crunchy base.
If you prefer a different flavor profile, swap the Indian spices for dried Mediterranean herbs such as basil or parsley and add a tablespoon of nutritional yeast for a cheesy, umami hint. These baked mathri are versatile: enjoy them plain as a snack, pair them with hummus, chutney, or other dips, use them with soups, or top them to make savory canapés.
I like adding carom seeds (ajwain) to the dough. They have an intense, thyme-like flavor that complements wheat-based breads and crackers. Ajwain belongs to the same family as caraway and cumin and is often used in Indian cooking to aid digestion and add aroma. You can substitute nigella (kalonji) or cumin seeds if you prefer a milder or different flavor.
Semolina (cream of wheat) gives these crackers a light, flaky crunch and helps them stay crisp without excessive fat. Using semolina with wheat also prevents the crackers from becoming too hard, which can happen if you make them from wheat flour alone without enough fat. I prefer rolling these slightly thicker so they look and feel closer to the traditional deep-fried mathri.
There are many ways to vary this recipe: add sesame seeds, sunflower seeds, or a mix of dried herbs and spices. For a cheesy, savory twist, stir in a tablespoon of nutritional yeast. For gluten-free alternatives, consider potato-rice or chickpea-based crackers—those are great options when avoiding wheat.
Pictures in this post come from different batches; the color of the crackers can vary depending on the type of whole wheat flour used. Use your preferred wheat variety for subtle changes in texture and color.
Baked Mathri – Wheat Semolina Crackers Recipe
Allergen Information: Dairy-free, egg-free, corn-free, soy-free, nut-free.
Yield: about one large bowlful (depending on thickness and cutter size).
Ingredients:
1 cup whole wheat flour
1/2 cup fine semolina (cream of wheat)
3/4 teaspoon salt, or to taste
A generous pinch baking soda
1/8 teaspoon black pepper or cayenne (optional)
2 teaspoons carom seeds (ajwain) or nigella (kalonji) or cumin seeds
3–4 tablespoons coconut oil, melted
1/2 cup + 2 tablespoons water (adjust as needed)
Sea salt for sprinkling
Variations:
Add a tablespoon nutritional yeast and mixed dried herbs for a savory herb-cracker. Mix in sesame, flax, or sunflower seeds for extra crunch and nutrition. For a spicier cracker, increase the cayenne or add crushed red pepper flakes.
Method:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine whole wheat flour, semolina, salt, baking soda, pepper, and the seeds of your choice. Mix thoroughly.
3. Add melted coconut oil to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs. The mixture should hold together when pressed but not be overly greasy.
4. Add water gradually, a tablespoon at a time, and mix until you have a medium-soft, non-sticky dough. Do not over-knead—just bring it together.
5. Place the dough on parchment and roll it out to your desired thickness. For a traditional mathri feel, roll to a slightly thicker cracker. Cut into shapes or squares with a knife or cookie cutter.
6. Lightly sprinkle sea salt over the surface and press it gently so it adheres. Prick a few holes with a fork to prevent puffing.
7. Bake on the prepared sheet for 20 minutes. Remove, break apart if baked as a slab, then return individual pieces to the oven for another 8–10 minutes or until crisp to the touch and lightly golden.
8. Cool completely before storing in an airtight container. Properly stored, the crackers will stay crisp for several weeks.
These baked mathri make a great snack for parties, picnics, or tea time. They’re easy to customize and pair well with a wide range of dips and toppings—experiment with flavors until you find your favorite combination.
