Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Mathri Recipe / Punjabi Masala Mathri

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

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 flavoured with a choice of spices. Mathri is 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 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.

how to make punjabi masala mathriINGREDIENTS-

  • Refined flour (maida)-2 cup
  • Wheat flour(atta)-1/2 cup
  • Dried pomegranate seeds/sookha Anardana-1 tbsp
  • Caram seeds /ajwain-1tsp
  • Cumin seeds/jeera-1 tsp
  • Coriander seeds/sabut dhaniya-1 tbsp
  • Pepper corns/sabut kali mirch-1 tbsp
  • Asafoetida/hing-1/4 tsp
  • Cooking oil or Ghee-5 tbsp
  •  Salt-1 tsp

PROCEDURE-

  1. Sieve together refined flour,wheat flour and salt(A)
  2. Coarsly crush pomegranate seeds, pepper corns and coriander seeds.
  3. Take a big bowl and add  refined flour mix(A), coriander seeds, pomegranate seeds, pepper corns,asafoetida, cumin and carom seeds.
  4. Mix all together and then add hot cooking oil or ghee and rub well
  5. Now add just enough water and make a stiff dough.
  6. Cover and rest for 15 minutes.
  7. Knead it slightly and make small balls from the dough.
  8. Roll the balls into medium thick discs and prick them with a fork all around,so they will not puff up while frying.
  9. 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.
  10. Fry till they become golden in colour,drain on a paper napkin when done.
  11. Store when cooled completely.

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.

Print Recipe
3 from 4 votes

Mathri Recipe / Punjabi Masala Mathri

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3 people

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Comments

  12. 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 !

    Reply

  19. 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

    Reply

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