TRI COLOUR MATHRI

Tri-Colour Mathri – Two Beautiful Designs, One Festive Snack

Add a splash of colour to your festive snack platter with these crispy, homemade Tri-Colour Mathris! Made using all-purpose flour, beetroot puree, and bathua puree, these savoury Indian crackers are as beautiful as they are delicious.

This recipe features two eye-catching designs: spiral mathris with attractive layers of green, white, and red dough, and braided mathris made by combining colourful strips of dough. Both variations are deep-fried until crisp and finished with a sprinkle of chaat masala for an extra burst of flavour.

The colours come from beetroot and bathua purees, making these mathris a visually appealing addition to your festive celebrations. Serve them with a cup of hot tea or pack them into festive snack boxes for family and friends.

Whether you’re preparing snacks for Diwali, Independence Day, Republic Day, or a special gathering, these colourful mathris are sure to stand out on your platter!

❤️ Why You’ll Love This Recipe

• Two designs, one recipe: Make beautiful spiral and braided mathris using the same dough.
• Naturally colourful: Beetroot and bathua purees create attractive red and green shades.
• Festive and eye-catching: Perfect for adding colour to your snack platter.
• Crispy and flavourful: Ajwain adds a lovely aroma, while chaat masala enhances the taste.
• Perfect for gifting: Arrange them in festive snack boxes or serve them to guests.
• Make-ahead snack: Prepare a batch in advance and store it in an airtight container once completely cooled.
• Preparation time: 30 minutes
• Resting time: 15–20 minutes (Optional)
• Cooking time: 25–35 minutes
• Total time: Approximately 1 hour 10 minutes–1 hour 25 minutes
• Servings: 6–8 people
• Yield: Approximately 30–40 pieces, depending on the size and thickness
• Cuisine: Indian
• Course: Snack
• Diet: Vegetarian
• Difficulty: Medium
• Cooking method: Deep-frying
• Ingredients: For the Three-Coloured Dough:
• 2 cups all-purpose flour (maida)
• 3 tablespoons ghee, for moyan (shortening)
• Salt to taste
• 1 teaspoon ajwain (carom seeds)
• 1/4 cup Beetroot puree
• 1/4 Bathua puree
• Water, as required for kneading For the Flour-Ghee Slurry:
• 2 tablespoons ghee
• 2 tablespoons all-purpose flour

For Frying and Finishing:

• Oil, as required for deep-frying
• Chaat masala, as required for sprinkling

Method:

Take the all-purpose flour in a large mixing bowl. Add salt, ajwain, and ghee.

Rub the ghee into the flour using your fingertips until the mixture resembles breadcrumbs. This step, known as adding moyan, helps give the mathris their characteristic crisp texture.

Divide the flour mixture into three equal portions.

• Green dough: Knead one portion using bathua puree.
• Red dough: Knead the second portion using beetroot puree.
• White dough: Knead the third portion using water.

Add the liquid gradually and knead each portion into a firm, smooth dough. The dough should not be too soft or sticky.

Cover the dough and let it rest for about 15–20 minutes if needed.

In a small bowl, mix ghee and all-purpose flour to form a smooth, spreadable slurry.

This mixture helps the coloured layers adhere to each other and creates a defined spiral pattern when the dough is rolled and sliced.

Variation 1: Spiral Tri-Colour Mathri

Take one portion of each coloured dough and roll them separately into thin sheets of approximately the same size.

Place one sheet on the work surface. Spread a thin layer of the flour-ghee slurry over it.

Place the second coloured sheet on top and spread another thin layer of slurry. Add the third sheet.

Gently press the layers together so they adhere evenly.

Starting from one edge, roll the stacked sheets tightly into a log.

Roll gently and evenly to avoid air pockets between the layers. Seal the edge lightly so that the log does not open while slicing.

Cut the log into medium-thick slices using a sharp knife.

Place each slice with the spiral facing upwards. Gently press it and roll it slightly to achieve the desired thickness.

Avoid rolling too hard, as this can distort the beautiful coloured layers.

Variation 2: Braided Tri-Colour Mathri

Roll out the green, red, and white dough separately into sheets.

Cut each sheet into long, narrow strips of similar width and thickness.

Arrange one strip of each colour together and gently press the ends to join them.

Alternately fold the coloured strips over one another to create a braided pattern.

Press the ends gently to secure the braid and prevent it from opening during frying.

Repeat with the remaining dough.

Heat oil in a deep, heavy-bottomed pan over medium-low to medium heat.

Once the oil reaches a suitable frying temperature, carefully slide in a few mathris at a time. Avoid overcrowding the pan.

Fry the mathris slowly, turning them as needed, until they are crisp and cooked through.

Maintain a moderate temperature so the mathris cook evenly without browning too quickly.

Remove them using a slotted spoon and place them on a plate lined with absorbent paper.

While the mathris are still slightly warm, sprinkle chaat masala over them.

Allow them to cool completely before transferring them to an airtight container.

Your beautiful Tri-Colour Spiral and Braided Mathris are ready to serve!

➡️Tips for Perfect Tri-Colour Mathri

• Use a firm dough: A soft dough can make the mathris difficult to shape and may affect their crispness.
• Add purees gradually: Beetroot and bathua purees provide moisture, so adjust the liquid accordingly.
• Don’t skip the moyan: Rubbing ghee into the flour properly helps achieve a crisp, flaky texture.
• Keep the layers even: Roll all three sheets to approximately the same thickness for a well-defined spiral.
• Roll the log tightly: This helps create attractive layers and reduces gaps in the finished mathris.
• Cut with a sharp knife: Clean cuts help preserve the spiral design.
• Don’t make the braided strips too thick: Even strips are easier to braid and cook more uniformly.
• Fry patiently: Oil that is too hot may brown the outside before the mathris become crisp inside.
• Cool completely: Packing warm mathris can trap moisture and make them lose their crispness.
• Keep the colours vibrant: Avoid excessive frying heat, which can darken the natural colours.

➡️ Serving Suggestions:

Serve these colourful mathris with:

• A steaming cup of masala chai.
• Green chutney or your favourite dip.
• A festive Indian snack platter with namak pare, chakli, and other savoury treats.
• A homemade Diwali faral or festive gift box.

They are also wonderful as an evening snack when you want something crunchy and homemade.

➡️Storage Instructions:

Allow the mathris to cool completely before storing them in a clean, dry, airtight container.

Keep them in a cool, dry place away from moisture. They are best enjoyed while crisp.

For the best quality, consume within 1–2 weeks, provided they have been thoroughly fried, cooled completely, and stored properly. Discard them if you notice any unusual smell, mould, or change in texture.

➡️ Frequently Asked Questions:

1. What gives Tri-Colour Mathri its colours?

Beetroot puree gives the dough a reddish-pink colour, bathua puree gives it a green colour, and plain dough creates the white layer.

2. Can I make Tri-Colour Mathri without artificial food colours?

Yes! This recipe uses beetroot and bathua purees to create naturally coloured dough without requiring artificial food colouring.

3. Why is ghee added to the flour?

Ghee is added as moyan, which helps create a crisp, short texture. The flour-ghee slurry also helps the dough layers stick together and form the spiral design.

4. Why did my mathris become soft after frying?

Possible reasons include frying at an excessively high temperature, insufficient frying, packing them before they cooled completely, or exposure to moisture during storage.

5. Can I prepare both designs from the same dough?

Absolutely! The spiral and braided variations use the same three-coloured dough. You can make both designs in one batch for a more attractive festive platter.

➡️Final Thoughts

These Tri-Colour Mathris prove that traditional Indian snacks can be both delicious and visually stunning. With their natural colours, crispy texture, and two creative designs, they make a wonderful addition to festive celebrations and homemade snack platters.

Try both the spiral and braided versions, and bring a little extra colour to your celebrations!