Air fryer recipe · Snacks
Air-Fryer Flaky Ajwain Mathri
Layered, ajwain-scented discs that snap into buttery shards beside your evening chai.
- 20 minTotal time
- 175°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 395kcal
- 6.9 gprotein
- 50.6 gcarbs
- 17.9 gfat
- 1.9 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)2 cups
- Ghee (moyan)5 tbsp
- Ajwain (carom seeds)1 tsp
- Black pepper (crushed)1/2 tsp
- Salt3/4 tsp
Method
Rub in the ghee
Put the maida, ajwain, crushed pepper and salt in a bowl and add the ghee. Rub it in well until a fistful of flour clumps together when pressed, which is the key to a flaky rather than hard mathri.
Stiff dough
Add cold water sparingly and knead into a tight, firm dough, never soft. A stiff dough is what gives the crisp snap, so cover it and let it rest twenty minutes to relax before it rolls cleanly.
Shape the discs
Pinch off small balls and roll each into a thick two-inch round. Prick them all over with a fork so trapped air can escape, keeping the discs flat instead of puffing and bubbling as they cook.
Arrange and brush
Lay the discs in a single layer in the basket and brush each top with a thin film of ghee. Keep a little gap between them so the hot air can circulate around every edge and brown them evenly.
Air-fry golden
Air-fry at 175°C for 17 min, flipping once midway for an even biscuit colour on both sides. They firm up as they cool, so let them rest fully and they will set into crisp, flaky mathris.
