Mathri are one of India's most beloved tea-time snacks — flaky, crumbly, savory crackers that shatter with a satisfying crunch. This vegan keto version swaps the traditional refined flour for a golden blend of almond flour, ground flax, chia seeds, and hemp hearts, then seasons the dough with cumin, ajwain, turmeric, and a hit of red chili. Air frying delivers the same addictive crispiness as deep-fried mathri with a fraction of the oil, and each bite is layered with warmth from garam masala and an earthy nuttiness from the seeds.
With 22 grams of fat and only 3 grams of net carbs per serving, these crackers hit the ideal keto macro profile without trying. The combination of almond flour, hemp hearts, and flax creates a naturally high-fat, moderate-protein base, and the coconut oil adds richness while helping the mathri crisp up beautifully in the air fryer. At roughly 83% of calories from fat, this is an effortless keto snack.
These masala mathri come together in about 20 minutes from start to finish, making them perfect for afternoon cravings or an impromptu chai break. The dough is forgiving and rolls out easily, and the batch yields about 16 crackers — plenty to share or stash in an airtight container for the week ahead. They travel well, need no refrigeration, and taste even better the next day as the spices deepen.
Ingredients (serves 4)
For the mathri dough:
- 3/4 cup (72g) almond flour
- 2 tablespoons (14g) ground flaxseed
- 2 tablespoons (20g) hemp hearts
- 1 tablespoon (12g) chia seeds
- 2 tablespoons (28g) coconut oil, melted
- 1 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder (or to taste)
- 1/2 teaspoon fine sea salt
- 2–3 tablespoons (30–45ml) cold water
For finishing:
- 1 teaspoon coconut oil, melted (for brushing)
- Flaky salt, for sprinkling
- Pinch of chaat masala (optional)
Instructions
Mix the dry ingredients. In a medium bowl, combine the almond flour, ground flaxseed, hemp hearts, and chia seeds. Add the cumin seeds, ajwain, turmeric, garam masala, red chili powder, and salt. Stir until the spices are evenly distributed throughout the flour mixture.
Form the dough. Pour in the melted coconut oil and mix with a fork until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time, mixing after each addition, until the dough just comes together into a ball. It should hold its shape when pressed but not feel sticky. If it crumbles apart, add another half tablespoon of water.
Roll and cut. Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch (3mm) thickness. Using a 2-inch round cutter or a sharp knife, cut the dough into approximately 16 small crackers. Use a fork to prick each mathri 2–3 times — this prevents puffing and ensures an even, crispy texture.
Preheat the air fryer. Set your air fryer to 340°F (170°C) and let it preheat for 2 minutes. Lightly brush or spray the air fryer basket with a thin layer of coconut oil.
Air fry the first batch. Arrange half the mathri in a single layer in the basket, leaving a little space between each cracker for air circulation. Air fry for 6 minutes, then carefully flip each mathri using a small spatula. Continue air frying for another 4–6 minutes until they are deep golden brown and feel firm to the touch. The edges should look toasted and the centers should feel dry, not soft.
Repeat with the second batch. Transfer the finished mathri to a wire rack to cool completely — they will crisp up further as they cool. Repeat the air frying process with the remaining crackers.
Finish and serve. While the mathri are still slightly warm, brush the tops lightly with the remaining teaspoon of melted coconut oil and sprinkle with flaky salt and a dusting of chaat masala if using. Allow them to cool completely before serving or storing. They reach maximum crunch after about 10 minutes of cooling.
Nutrition per Serving
| Nutrient | Amount |
|---|---|
| Calories | ~245 kcal |
| Fat | ~22g |
| Protein | ~7g |
| Total Carbs | ~7g |
| Fiber | ~4g |
| Net Carbs | ~3g |
Nutrition values are approximate and based on the stated ingredients. Actual values may vary based on specific brands and measurement precision.
Tips & Variations
Don't skip the fork pricks. Pricking each mathri before air frying is essential. Without the small holes, steam gets trapped inside and the crackers puff up unevenly, leaving some parts underdone. Two to three pricks per cracker is all you need for a perfectly flat, uniformly crispy result.
Store them right for lasting crunch. Cooled mathri keep for up to 7 days in an airtight container at room temperature. Avoid refrigerating them, as the moisture will soften the texture. If they lose their crispness, pop them back in the air fryer at 300°F (150°C) for 2–3 minutes to revive them.
Adjust the spice blend to your taste. For a smokier flavor, swap the red chili powder for Kashmiri chili powder, which adds deep color without intense heat. You can also add a pinch of amchur (dried mango powder) to the dough for a tangy twist that pairs beautifully with the cumin and ajwain.
Watch the net carbs in spice blends. Pre-made garam masala and chaat masala are generally very low in carbs at the small quantities used here, but some commercial blends contain added sugar or starch as fillers. Check labels or, better yet, make your own garam masala by toasting and grinding cumin, coriander, black pepper, cardamom, cinnamon, and cloves.
Turn them into a full snack platter. Serve these mathri alongside a quick coconut cream dip — blend full-fat coconut cream with fresh mint, a squeeze of lime, and a pinch of salt for a cool, creamy contrast to the warm spices. You can also crumble leftover mathri over a keto-friendly cauliflower soup for a crunchy topping.
