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If you’re looking for a unique twist on the traditional wheat-based mathri, an Indian snack, then this Crisp Rice Mathri is a must-try. Made with rice flour, aromatic curry leaves, nigella seeds (kalonji), and warm spices, these savoury bites are light, incredibly crunchy, and packed with flavour. This recipe is naturally gluten-free and completely maida-free. They are the perfect companion for your evening chai, festive platters, or simply a reliable snack for anytime cravings.
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Bring the water to a boil in a pan. Add the ghee and salt.
Reduce the heat to low and add the rice flour all at once.
Mix continuously until the flour absorbs the water and forms a dough.
Turn off the heat, cover the pan with a lid, and let it steam for 2–3 minutes.
Transfer the warm dough to a wide mixing bowl.
Add the kalonji, red chilli flakes, Kashmiri chilli powder, chopped curry leaves, and 1 tablespoon of oil.
Knead the dough while it is still warm until it is smooth, pliable, and crack-free.
Divide the dough into small, equal-sized portions and roll them into smooth balls.
Flatten each ball gently between your palms to form small discs (about 4–5 mm thick). Place them on a tray or plate.
Heat oil for deep frying over medium heat.
Slide the mathris into the hot oil in batches, making sure not to overcrowd the pan.
Fry for 5–7 minutes, turning occasionally, or until they are light golden and the oil stops bubbling actively.
Remove with a slotted spoon and drain on a wire rack or paper towel.
Allow the mathris to cool completely to room temperature.
Store them in an airtight container.
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Make the dough balls as small or large as you like. Just keep the thickness uniform so they fry evenly.
Fry steadily on medium heat. Too hot will leave the inside soft; too low will make them absorb excess oil.
Ensure your curry leaves are completely dry to prevent excess moisture and splattering.
Shape the dough balls by hand for a classic rustic crunch, or roll between parchment paper for thin, cracker-style crispness.
Can I use any other flour instead of rice flour?
No, rice flour is essential for this recipe as it provides the gluten-free base and crispy texture.
How do I ensure the mathris stay crispy after frying?
Let them cool completely to room temperature before storing in an airtight container to prevent trapped steam from making them soggy.
Can I bake these mathris instead of frying?
Yes, you can bake them at 350°F (175°C) until they turn golden and crispy, but the texture may differ slightly.
What is the best oil for deep frying mathris?
Any neutral oil like sunflower, canola, or vegetable oil works well for deep frying.
Can I skip the curry leaves?
Yes, but curry leaves add a unique aroma and flavour to the mathris.
