Kali Mirch Mathri | Indian Black pepper Crackers

Kali Mirch Mathri | Indian Black pepper Crackers

Bring these cute, little Indian Black Pepper Cracker or Kali Mirch Mathri before your guests this festive season and let them praise you for this delicious snack. These cuties can be stored in an airtight container for almost a month and can be enjoyed with evening tea along with some Indian Pickel or Achaar.

Don’t they look very similar to the famous thumbprint cookies?  Today, I am bringing one more delectable recipe which I learned from my mother. If you are following my blog, you must be aware that my mother was here for vacation. She prepared so many dishes during her visit, and I got Lucky to devour and learn them from her. These Kali Mirch mathri were one of them.I am planning to make them again for Diwali.

We packed these cuties with us when we went to Washington DC during summer. You know, with kids along with us we always need some snacks handy. Not only kids, but we also become hungry often while e are outside our home :D.Since they stay fresh for long and don’t get soggy easily, I prefer to keep Mathris for sure whenever we are traveling.

Kali Mirch Mathri is simple, quick and easy to make. First, a semi-soft dough is made using All purpose flour, Semolina, oil and few spices. Then the dough is divided into small balls and then using the thumb they are pressed to make Mathris, just like Thumbprint cookies.

These are deep-fried, but you can also bake or Air fry them if you want to eat them instantly and don’t want to store them for long. I have few Baked Mathris in my blog

Check the Baked Oats and methi Mathri

and Bajra Mint Mathris

For storage, it recommended that you deep fry them as oil acts as a preservative.  So let’s proceed towards the recipe



Kali Mirch Mathri | Indian Black pepper Crackers
Prep time
Cook time
Total time
A delicious all-time favorite Indian Snack
Recipe type: Snacks
Cuisine: Indian
Serves: 30
  • 2 cups All-purpose flour Or Maida
  • ¼ cup Sooji or semolina
  • 4 tbsp peanut oil or any other vegetable oil
  • 1tsp ajwain or carom seeds
  • ¼ tsp Heeng or Asafoetida
  • 25-30 Black peppercorns
  • Salt to taste
  • Warm Water to knead the dough
  1. Mix all the ingredients except the water in a big bowl.
  2. Add the water little at a time, kneading into a firm dough.
  3. Cover the dough and set aside for 15 minutes or more.
  4. Divide the dough into equal parts.Take each part of the dough and make a small ball shape.
  5. Place One peppercorn in the center of the ball and press gently to make a mathri ( Refer to the picture above)
  6. Make all the Mathris and then heat the oil in a frying pan on medium heat.
  7. Fry the mathris until both sides are a golden-brown. Take them out on a paper towel and serve.

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