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Ajwain, also known as carom seeds or thymol seeds, is a spice derived from the seeds of the Trachyspermum ammi plant. It is widely used in Indian, Middle Eastern, and North African cuisines, celebrated for its distinctive, strong flavor and aroma, which resembles a combination of thyme and oregano with a hint of bitterness.

Ajwain seeds are small, ridged, and grayish-brown, and they are known for their potent, pungent taste. They are often used in tempering, where they are lightly toasted in oil to release their essential oils and enhance their flavor. Ajwain is a key ingredient in spice blends, bread, and savory snacks, where it imparts a unique taste that complements various dishes.

In addition to its culinary uses, ajwain is valued for its medicinal properties. It is traditionally used in Ayurvedic and home remedies to aid digestion, relieve indigestion, bloating, and gas. The seeds contain thymol, a compound with antibacterial, antifungal, and carminative properties, which contribute to its digestive benefits. Ajwain is also used to alleviate respiratory issues such as coughs and colds due to its expectorant properties.

The spice is typically consumed in small quantities due to its strong flavor. It can be added to dishes whole, ground, or as part of spice blends. Ajwain’s health benefits, coupled with its unique taste, make it a versatile and valuable addition to both culinary and medicinal applications.

Ajwain Mathri

Main Ingredients

For Mathri Dough:

2 cups All-purpose flour (Maida)
1/4 cup Semolina (Sooji) – optional, for extra crunch
1/4 cup Ghee or oil (for moyan)
1 teaspoon Ajwain (carom seeds)
1/2 teaspoon Black pepper (crushed) – optional
Salt to taste
Water (as needed for kneading)
Oil (for deep frying)

Instruction

Step 1 - Prepare the Dough

Mix dry ingredients: In a mixing bowl, combine all-purpose flour, semolina (if using), ajwain, crushed black pepper, and salt. Mix well.
Add ghee/oil: Pour in the ghee or oil and rub it into the flour mixture using your fingers until the mixture resembles breadcrumbs. This step is important to ensure crispy mathris.
Knead the dough: Add water little by little and knead into a stiff dough. The dough should not be soft like chapati dough. Cover and let it rest for 15-20 minutes.

Step 2 - Shape the Mathris

Divide and roll: Divide the dough into small balls. Roll each into a small disc about 2 inches in diameter. You can also roll the dough into a large sheet and cut it into shapes using a cookie cutter or knife.
Prick with fork: Prick each mathri with a fork to prevent them from puffing up during frying.

Step 3 - Fry the Mathris

Heat oil: In a deep frying pan, heat oil on medium heat. To test, drop a small piece of dough – it should rise slowly without browning immediately.
Fry in batches: Fry the mathris in small batches on medium to low heat. Keep flipping them for even color. Fry until golden and crisp (takes around 6-8 minutes per batch).
Drain and cool: Remove and drain excess oil on paper towels. Let them cool completely before storing.

Step 4 - Serve or Store

Serve: Enjoy Ajwain Mathri as a tea-time snack or with a side of achaar (pickle).
Store: Store in an airtight container for up to 3 weeks.

Tips for Perfect Mathri

Crisp Texture: Make sure the dough is stiff and not soft. Soft dough will result in chewy mathris.
Frying Temperature: Fry on medium to low heat to ensure they cook evenly and become crisp.
Ajwain Flavour: Crush ajwain lightly between your palms before adding to release its aroma.

Why You’ll Love Ajwain Mathri:

Flaky and Crisp: Perfectly crunchy with a melt-in-your-mouth texture.
Spiced Just Right: Ajwain adds a punch of flavour and helps digestio,n too.
Long Shelf Life: Ideal for make-ahead snacks or festive gifting.

Yield

25–30 small mathris

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes