Air fryer recipe · Desserts & Bakes
Sweet Cardamom Mathri
Flaky, lightly sweet discs perfumed with cardamom and fennel.
- 32 minTotal time
- 175°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 340kcal
- 5.4 gprotein
- 52.9 gcarbs
- 11.7 gfat
- 1.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour2 cups
- Powdered sugar1/3 cup
- Ghee4 tbsp
- Fennel seeds1 tsp
- Cardamom powder1/2 tsp
- Wateras needed
Method
Rub in the ghee
Mix the flour, powdered sugar, fennel and cardamom, then rub the ghee in until the mixture resembles coarse crumbs. This fat-into-flour step is what gives mathri its flaky bite.
Make a tight dough
Add water a little at a time and knead a stiff, non-sticky dough. Let it rest covered for ten minutes so it relaxes and rolls out smoothly later without springing back.
Shape the discs
Pinch off small portions and flatten each into a thick disc, then prick all over with a fork. The fork holes stop them from puffing up and help them cook through evenly.
Brush lightly
Brush both sides of each disc with a thin film of ghee or oil, then arrange them spaced apart in the basket. The light fat coat helps every surface crisp into an even, pale-gold shell in the dry heat.
Air-fry to flaky gold
Air-fry at 175°C for 15 min, flipping halfway for an even pale-gold finish. Let them cool completely so they reach full crispness, since mathri hardens as it sits and stays soft while still warm.
