Mathri is a popular savory Indian cracker that’s especially loved as a tea-time snack in North India, particularly Rajasthan, where it originated. It’s usually made with flour, water, and spices, then deep-fried until crisp and flaky. These days, you’ll find mathri in sweet shops all over India, and it’s the kind of snack people keep in airtight containers to enjoy with chai, pickle, or just on its own.
As someone who’s constantly looking for creative ways to use almond flour (like my almond flour badam halwa, and I’ve even tried adding it to a chicken keema matar recipe to bump up the protein), I started wondering if I could make a healthier version of mathri with it. My first attempt had a little oil in the dough, and while it tasted good, the texture was more tender than crisp. Then I realized almond flour already has plenty of natural oils, so I decided to skip the added oil altogether—and that completely changed the texture. The mathri baked up perfectly crisp yet remained light and delicate.
Honestly, this might be one of the healthiest snacks I’ve made. It’s basically seasoned almonds in cracker form since the dough is made almost entirely with almond flour and just enough water to bring it together. Think of it as an almond flour cracker infused with warm Indian spices. And, it’s baked without any deep frying!
Now let’s talk about the flavor. You get a little heat from the black pepper, a subtle bitterness from the kasoori methi, a gentle natural sweetness from the almond flour, and that distinct, sharp, thyme-like flavor from the carom seeds. Everything comes together in a really balanced, savory, and flavorful way.
Almond flour: Use super-fine almond flour, not almond meal, for the best texture. My favorite is the Costco almond flour—I always keep a bag stocked in the fridge.
Kasoori methi: These dried fenugreek leaves are a staple in many North Indian recipes and add a subtle savory bitterness that makes these crackers so flavorful. You can easily find them at Indian grocery stores, on Amazon, and once you buy a pack, you’ll end up using it in everything from tofu tikka masala to butter chicken.
Black pepper: Coarsely ground black pepper works best here because the larger pieces create little bursts of peppery heat and aroma in every bite while also adding subtle texture. Finely ground pepper blends too evenly into the dough and can taste a bit sharper. See recipe notes for easy ways to make coarsely ground black pepper.
Carom seeds: Also known as ajwain, these tiny seeds have a sharp, thyme-like flavor that’s commonly used in savory Indian snacks. They add a really distinct flavor and are traditionally believed to help with digestion.
Quick Video
Makes 16 mathri
Bake time: 30 minutes | Prep time: 10 minutes
Ingredients
1 cup almond flour
1 teaspoon kasoori methi
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon carom seeds or ajwain
1/4 teaspoon salt
2 scant tablespoons water
Method
Preheat the oven to 350°F (177°C). Line a large baking sheet (or two medium sheet pans) with parchment paper
Add 1 cup almond flour, 1 tsp kasoori methi, 1/2 tsp coarsely ground black pepper, 1/2 tsp carom seeds, and 1/4 tsp salt to a bowl and stir to combine.
Add 2 scant tablespoons of water. (It’s important not to overmeasure the water—the tablespoons SHOULD NOT be filled to the brim. Too much water can make the crackers less crisp after baking.) Using your hands, mix everything together to form a firm dough, then knead a few times until smooth.
Flatten the dough into a disc and divide it into 16 equal portions. Roll each portion into a smooth ball and place them on the prepared baking sheet about 2 inches apart.
To flatten the crackers, place a small piece of parchment paper over one dough ball and press down using the flat bottom of a glass or measuring cup until thin, about 2½ inches wide. Repeat with the remaining dough balls.
Bake for 25–30 minutes, rotating the pan halfway through, until the crackers are deep golden brown and crisp. If using two sheet pans, bake one pan at a time for the best texture.
Let the crackers cool completely on the pan. Store in an airtight container for up to 1 week.
How to make coarsely ground black pepper: Use any of the following methods to crush whole black peppercorns into small cracked pieces—not a fine powder.
Mortar and pestle: Add the peppercorns and gently crush until coarsely ground.
Zip-top bag: Place the peppercorns in a zip-top bag and crush them using a rolling pin or meat mallet. This method works especially well for making a small quantity.
Spice grinder: Pulse the peppercorns just a few times until coarsely cracked. Be careful not to over-grind into a fine powder.
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