Jack-O-Lantern Mathri | Easy Halloween Treat Recipe
Crispy jack-o-lantern mathri is the perfect last-minute treat for Halloween. It is very easy to make and requires just a few ingredients.
Mathri is a popular Indian snack that is prepared during many festivals. It is basically a deep-fried cracker that is made with all-purpose flour or wheat flour, ghee and a few spices. You can make them in various flavours like methi mathri, achari mathri, masala mathri and the list goes on. For this recipe, I have kept it simple and have just used ajwain or carom seeds to flavour it.
So if you are planning to make a snack for Halloween this year then try this recipe. These mathris can be an excellent Halloween party treat. They are super easy to make and can be prepared in advance. Just store them in an airtight container at room temperature. They will remain crisp for up to a week.
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Ingredients:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3 tbsp ghee or clarified butter
- 1 tbsp ajwain or carom seeds
- Salt to taste
- 3/4 cup water (approx.)
Cooking Directions:
To make the mathri dough:
In a large bowl, add whole wheat flour, all-purpose flour, ajwain, salt and ghee.
Mix everything well. Continue to rub the flour mixture between your fingers or palm until it resembles breadcrumbs. This is done to ensure that the ghee is evenly distributed throughout the flour. And the mathris get a crisp and flaky texture.
To check that, take some flour mixture in your palm and squeeze it. If the flour mixture holds the shape then it ready. If not, keep mixing it.
Pour water, little at a time, and bring the dough together. Knead it for 1-2 minutes and form a firm dough. Avoid over kneading as it can make the mathris hard.
Cover the dough with a damp cloth. Keep it aside to rest for 30 minutes.
To make the jack-o-lantern mathri:
After 30 minutes, uncover the dough and place it over the rolling surface. Using a rolling pin, roll out the dough. It should be ¼ inch thick.
Place a pumpkin-shaped cookie cutter over the dough. And cut out the mathris. Carefully remove them. Gather the leftover dough, roll it again and make more mathris.
Using a sharp knife, cut out eyes, nose and mouth. You can also make straight lines over a few of them. Watch the recipe video to know more.
Heat oil in a heavy-bottomed pan over medium flame. Once it heats up, lower the flame and carefully drop a few of the mathris into the hot oil. Don’t overcrowd the pan. Fry 3-4 mathris at a time.
Continue to cook them over a low flame until both sides of the mathris are cooked well and they become golden brown in colour. It may take around 6-8 minutes per batch.
Using a slotted spoon or ladle, lift them out and transfer them to a plate lined with absorbent paper. Deep fry the remaining mathris in the same manner.
Halloween jack-o-lantern mathri is ready to serve. Enjoy them with tea or coffee. Or store them in an airtight container at room temperature for up to a week.
Looking for more spooky recipes? Try Hot Dog Mummies!
Jack-O-Lantern Mathri | Easy Halloween Treat Recipe
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3 tbsp ghee or clarified butter
- 1 tbsp ajwain or carom seeds
- Salt to taste
- 3/4 cup water approx.
Instructions
- In a large bowl, add whole wheat flour, all-purpose flour, ajwain, salt and ghee.
- Mix everything well. Continue to rub the flour mixture between your fingers or palm until it resembles breadcrumbs. This is done to ensure that the ghee is evenly distributed throughout the flour. And the mathris get a crisp and flaky texture.
- To check that, take some flour mixture in your palm and squeeze it. If the flour mixture holds the shape then it ready. If not, keep mixing it.
- Pour water, little at a time, and bring the dough together. Knead it for 1-2 minutes and form a firm dough. Avoid over kneading as it can make the mathris hard.
- Cover the dough with a damp cloth. Keep it aside to rest for 30 minutes.
- After 30 minutes, uncover the dough and place it over the rolling surface. Using a rolling pin, roll out the dough. It should be ¼ inch thick.
- Place a pumpkin-shaped cookie cutter over the dough. And cut out the mathris. Carefully remove them. Gather the leftover dough, roll it again and make more mathris.
- Using a sharp knife, cut out eyes, nose and mouth. You can also make straight lines over a few of them. Watch the recipe video to know more.
- Heat oil in a heavy-bottomed pan over medium flame. Once it heats up, lower the flame and carefully drop a few of the mathris into the hot oil. Don’t overcrowd the pan. Fry 3-4 mathris at a time.
- Continue to cook them over a low flame until both sides of the mathris are cooked well and they become golden brown in colour. It may take around 6-8 minutes per batch.
- Using a slotted spoon or ladle, lift them out and transfer them to a plate lined with absorbent paper. Deep fry the remaining mathris in the same manner.
- Serve them with tea or coffee. Or store them in an airtight container at room temperature for up to a week.
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
