Mathri Recipe

INGREDIENTS 2 cups maida (all-purpose flour) + ½ cup whole wheat flour 3 tbsp ghee 5-6 tbsp water 2 tsp carom seeds 2 tsp Catch black pepper powder 2 tsp Catch kasuri methi 1 tsp cumin seeds 1 pinch Catch asafoetida (hing) 1 pinch baking soda, optional if frying but do add, if baking Salt, as required Oil for deep frying Accompaniments with Mathri:

  • Ketchup
  • Hot Tea/Coffee

Making the Mathri dough:

  1. First, heat the ghee. Take the hot ghee, maida, whole wheat flour, carom seeds, Catch black pepper powder, kasuri methi, cumin seeds, Catch hing, salt and baking soda in a mixing bowl.
  2. Mix everything well and rub the ghee evenly in the flour with your fingertips. The whole mixture should resemble breadcrumbs.
  3. Add 1-2 tbsp of water each time and mix the dough. Don’t knead like a puri or roti dough.
  4. Only mix the water in the dough.
  5. When the whole mixture can be easily clumped or gathered together into ball, cover and keep aside for 30 mins.
  6. Heat oil for frying in a kadhai.
  7. Pinch small balls from the dough Just roll them lightly in your palms to even them.
  8. Keep the balls covered, so they do not dry out.
  9. Flatten each ball with a rolling pin to medium thickness.
  10. Prick each mathri with a fork. It is alright if you get uneven edges.
Frying the Mathris:
  1. Fry the mathri in medium-hot oil till crisp and golden.
  2. Regulate the flame between low and medium, if required.
  3. Fry the mathris in batches.
  4. Serve hot or store them for future use and enjoy your Diwali snack.
Recipe Notes/Suggestions:
  • You can adjust the spices as per your taste.
  • You can also bake the mathris, if you want to go healthy.
  • If you plan to bake, then add more ghee to the flour.
Other than the Mathri recipe, here are some other easy snack recipes that you can try making at home too, like:


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