Want a healthy and crispy snack? Try this air-fried chickpea matri recipe packed with oats, poha and kalonji seeds

Instead of using refined flour, this recipe is a healthy take on the classic matri. Using chickpea, oats and poha for the base, it makes for a satisfying snack.

When you think of traditional Indian snacks, your mind may immediately wander to namkeens and crispy matris, but these favourites are often made with ingredients such as refined flour and oil. Making them at home, however, gives you the flexibility to swap these ingredients for more wholesome alternatives without compromising on flavour or crunch. If you are looking for a healthier twist on a classic snack, we may have found just the recipe for you.

Food blogger Vavya, known as Feastly Fit on Instagram, who regularly shares delicious recipes and easy-to-follow cooking ideas on social media, has shared a healthy twist to the traditional matri – a nutritious makeover that swaps refined flour for chickpeas, oats and poha, delivering a wholesome combination of protein, fibre, and complex carbohydrates.

In an Instagram video shared on August 20, the food blogger explains, “We usually turn chickpeas into sabzi, salad or chaat, but for Episode 11 of my Monsoon Series, I gave them a completely different makeover – crispy Chickpea Matris! Made with chole, oats and poha, these are crunchy, wholesome and perfect for those monsoon chai cravings. And the best part? They’re air-fried!”

Check out the full recipe below!

Ingredients

• ½ cup rolled oats
• ¾ cup poha (flattened rice)
• 1 cup chickpeas, soaked overnight and boiled until soft
• 3 to 4 tbsp oil
• 1 tsp chilli flakes
• 1 tsp kalonji (nigella seeds) or black sesame seeds
• Salt, to taste
• A pinch of baking soda
• Water, as required

Method

1. Add the oats and poha to a blender and pulse until they form a fine, coarse mixture. Transfer this to a mixing bowl.
2. Add the boiled chickpeas to the blender and blend until smooth. Add a splash of water only if needed to help them blend.
3. Transfer the blended chickpeas to the oats and poha mixture and combine well.
4. Add the oil, chilli flakes, kalonji or black sesame seeds, salt and a pinch of baking soda. Mix thoroughly until all the ingredients are evenly incorporated.
5. Gradually add water, a little at a time, and knead the mixture until it comes together into a soft dough that holds its shape. Avoid adding too much water, as a firm dough will make it easier to shape the matris.
6. Divide the dough into small portions and roll each portion between your palms to form a compact ball. Press each ball firmly between your palms and flatten it into a small, matri-like disc.
7. Preheat the air fryer and arrange the matris in a single layer, leaving some space between them. Air fry at 180°C for 25 to 30 minutes, flipping them halfway through, until they are golden and crisp. You can also bake them if preferred.
8. Transfer the cooked matris to a plate or wire rack and allow them to cool completely. They will become noticeably crispier as they cool.

Storage instructions

Allow the chickpea matris to cool completely before storing them. Transfer them to a clean, dry, airtight container and keep at room temperature for up to one week. Avoid storing them while they are still warm, as trapped steam can make them lose their crunch. If the matris soften over time, air fry them at 160 to 170°C for three to five minutes, then let them cool completely before serving.

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