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You are here: Home / Breakfast items / Masala Mathri Recipe | Punjabi Masala Mathri + Video

Masala Mathri Recipe | Punjabi Masala Mathri + Video

2013-10-21 by Anjana Chaturvedi

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Masala Mathri – Crisp and savory deep fried Indian crackers made with flour and spices

Masala Mathri is a classic North Indian snack, particularly popular in the states of Rajasthan and Punjab. These  deep fried mathris or biscuits are very crisp and flaky and are flavored with a choice of spices. these masala mathri are  a every time everywhere kind of snack but usually served as a time time snack,breakfast and great as a travel food. You need some pickle or a cup of tea to have with this savory treat.

I made these masala mathri yesterday for Karwa chouth celebration and will make next batch for Diwali. This is a must during any celebration and festival as this is a snack which is enjoyed by everyone and had a long shelf life.

ou can also check these recipes-

  • Dhaba Style Aloo Gobhi
  • Sarson ka Saag
  • Dry aloo Gobhi Sabzi
  • Gobhi Matar Ka keema
  • Gajar Ki Kanji
  • Makki Aloo Paratha

punjabi masala mathri

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Print Recipe
3.40 from 5 votes

Mathri Recipe / Punjabi Masala Mathri

Mathri - Crisp and savory deep fried Indian crackers made with flour and spices
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: snacks/starters, Tiffin recipes, Travel Food
Cuisine: Punjabi Cuisine
Keyword: masala, mathri, vegan recipe
Servings: 3 people
Author: Anjana Chaturvedi

Ingredients

  • 2 cup Refined Flour / Maida
  • 1/2 cup Whole Wheat Flour / Atta
  • 1 tsp Dried pomegranate seeds/sookha Anardana
  • 1 tsp Carom seeds /ajwain
  • 1 tsp Salt
  • 1 tsp Cumin seeds/jeera
  • 1 tbsp Coriander seeds/sabut dhaniya
  • 1 tbsp Pepper corns/sabut kali mirch
  • 1/2 tsp Asafoetida/hing
  • 5 tbsp Cooking oil or Ghee
  • 1 tsp Salt / Namak
  • 8 tbsp Clarified Butter / Desi Ghee
  • enough oil to deep fry

Instructions

  • Sieve together refined flour,wheat flour and salt
  • Coarsly crush pomegranate seeds, pepper corns and coriander seeds.
  • Take a big bowl and add refined flour mix, coriander seeds, pomegranate seeds, pepper corns,asafoetida, cumin and carom seeds.
  • Mix all together and then add ghee or cooking oil and rub well
  • Now add just enough water and make a stiff dough.
  • Cover and rest for 15 minutes.
  • Knead it slightly and make small balls from the dough.
  • Roll the balls into medium thick discs and prick them with a fork all around,so they will not puff up while frying.
  • Heat oil in a deep pan and fry mathris in batches on low heat.(first add them on medium heat and after few seconds lower the flame)don’t overcrowd the pan.
  • Fry till they become golden in colour,drain on a paper napkin when done.
  • Store when cooled completely.

Notes

NOTE-
1-The dough should be stiff  like pooris other wise you will not get crisp mathris.
2-Don’t fry them on high heat otherwise they may become golden from out side but remain uncooked from inside and  become soft after some time.
3-You can make these with just salt,cumin and carom seed,if you don’t want to add all the spices listed.
4- For a easier version-roll the dough into a big medium thick chapati and cut with a round or any shape or size of cookie cutter .
5-You can also bake them on 180 C -350 F for approx 20 minutes if you want to avoid deep frying.

Filed Under: Breakfast items, North Indian Food, Punjabi Cuisine, Starter/snacks, Tiffin Variety, Travel food Tagged With: Appetizers, Breakfast, crisp, Indian snacks, kids friendly, MATHRI, Punjabi Cuisine, snack, snacks, vegan recipe, vegetarian

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Comments

  1. Subha Subramanian says

    2013-10-23 at

    Lovely snack.First time on ur space.happily following you.
    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

  2. Faseela Noushad says

    2012-11-04 at

    super yummy

  3. PT says

    2012-11-04 at

    i never tried with pomegranate seeds.. will try this method..

  4. Shobha Kamath says

    2012-11-04 at

    Lovely presentation and the matris look very nice and crispy. Love it.

  5. Priya says

    2012-11-04 at

    Seriously feel like munching this delicious crackers.

  6. Priti S says

    2012-11-04 at

    Loved your mathri …I never used anar dana …it's looks very gud and that tray is just so tempting

  7. Maayeka says

    2012-11-04 at

    Hi Arwa
    yes you can surely bake them like biscuits .

  8. Arwa - LaMereCulinaire says

    2012-11-04 at

    These look delicious!

    Can they be baked instead of fried?

  9. krishna says

    2012-11-04 at

    lovely!!!! i feel like having one cup chai..:)

  10. divya says

    2012-11-04 at

    Lip smacking …lovely clicks too

  11. Usha says

    2012-11-03 at

    Looks absolutely delicious and tempting!!

  12. Nupur says

    2012-11-03 at

    Ohh I can totally recall that time of Diwali when Mum used to make these.. We have grown old Anjana.. And I am really missing that time now 🙁

    Thanks for sharing this.. sachhi !

  13. Reshmi Mahesh says

    2012-11-03 at

    Love mathris…and the way you made them…flavor packed…

  14. Gauri says

    2012-11-03 at

    These look soo delicious, my MIL makes these!
    I serve this along with a dip as well, just to add some twist!

  15. Ansh says

    2012-11-03 at

    So crispy and delicious with a cup of tea.

  16. Satya says

    2012-11-03 at

    wow they r looking simply awesome ..love the spices n flavors u added here…my bhabhi is from north india ,she taught me the mathri with little different version ,i will surely try ur version too…yumm
    Super Yummy Recipes

  17. Anamika | madcookingfusions says

    2012-11-03 at

    Mathris are a must at my place too :), its my hubby fav, will try your version before diwali only and make one batch for sure, thank you for sharing!

  18. Veena Theagarajan says

    2012-11-03 at

    Nice Crispy looking cracker
    great-secret-of-life.blogspot.com

  19. Meena B says

    2012-11-03 at

    awesome
    i love these mathris and u have made just the way my mom used to make
    now i m goin to follow ur step by step method and recreate this one when i get time
    they r just too too too good anjana
    and thanks for ur comment on mohanthal
    it hs been my fav fm childhood but i learnt to make now only

    Mohan thal– a sweet

3.40 from 5 votes (5 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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