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RED CHILLI LACHCHA MATHARI Recipe

Recipe By Prerna
Mathari is the North Indian and Rajasthani snack that belongs equally at a chai table and in a tiffin box. The small, flaky, spiced crackers keep for weeks and travel well. Traditionally deep-fried in a generous amount of oil. Air fryer mathari eliminates the oil pool completely. The flaky, melt-in-mouth texture that defines good mathari comes from the fat in the dough — not from oil absorption during frying. By shifting cooking to an air fryer, the result is a lighter mathari that is just as crispy and considerably more suitable as a daily snack.
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RED CHILLI LACHCHA MATHARI
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Ingredients for RED CHILLI LACHCHA MATHARI Recipe

  • 1/4 cups 👉All-purpose flour (Maida) or Whole wheat flour (Atta) -
  • 0.33 tablespoons 👉Semolina (Sooji) - (for extra crunch)
  • 0.67 teaspoon 👉Red Chilly Flakes -
  • 0.06 cup 👉Ghee or oil - (for shortening/moiyan)
  • As required 👉Salt - To taste
  • As required 👉Water: As needed for a stiff dough
  • As required 👉Extra ghee and dry flour for making the lachha (layered) effect

Directions: Red Chilli Lachcha Mathari Recipe

  • STEP 1.1) Mix flour, semolina, chilli flakes, salt, and melted ghee in a large bowl. Make tight dough, cover it with a damp cloth and let it rest for 15 to 20 minutes.
  • STEP 2.2) To create the Lachha (Layers), divide the dough into equal-sized small balls. Roll out one ball into a thin roti (flatbread). Apply a thin layer of ghee over the surface and dust a tiny pinch of dry flour on top. Pleat or fold the roti like a paper fan, then roll the pleated strip into a tight coil (snail shape). Press the end securely underneath. Repeat this process for all the dough balls. Gently roll the coiled balls out again slightly, keeping them a bit thick so the layers stay intact. Prick them with a fork so they do not puff up too much.
  • STEP 3.3) Preheat air fryer to 180°C for 5 minutes. Place the mathris in the air fryer basket in a single layer without overlapping. Brush or lightly spray them with ghee or oil. Air fry at 160°C to 180°C for about 12 to 15 minutes. Flip them halfway through the cooking time and lightly brush the other side with a bit more oil or ghee for even crispness. Remove them when they turn pale golden and crisp.
  • STEP 4.4) Let the matharis cool and store them in air-tight container.
Nutrition
value
272
calories per serving
14 g Fat4 g Protein31 g Carbs1 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    4g
  • Carbs
    31g
  • Fiber
    1g

MacroNutrients

  • Carbs
    31g
  • Protein
    4g
  • Fiber
    1g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    9mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    13mg
  • Manganese
    < 1mg
  • Phosphorus
    47mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Prerna