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Masala Mathri Recipe | Punjabi Masala Mathri + Video

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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-

punjabi masala mathri

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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 mins
Cook Time20 mins
Total Time30 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.

Comments

  3. PT says

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

  6. Priti S says

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

  12. Nupur says

    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 !

  14. Gauri says

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

  16. Satya says

    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

  19. Meena B says

    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