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
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Mathri Recipe / Punjabi Masala Mathri
- 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
- 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.
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.
Subha Subramanian says
Lovely snack.First time on ur space.happily following you.
Faseela Noushad says
i never tried with pomegranate seeds.. will try this method..
Shobha Kamath says
Lovely presentation and the matris look very nice and crispy. Love it.
Seriously feel like munching this delicious crackers.
Priti S says
Loved your mathri …I never used anar dana …it's looks very gud and that tray is just so tempting
yes you can surely bake them like biscuits .
Arwa - LaMereCulinaire says
These look delicious!
Can they be baked instead of fried?
lovely!!!! i feel like having one cup chai..:)
Lip smacking …lovely clicks too
Looks absolutely delicious and tempting!!
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 !
Reshmi Mahesh says
Love mathris…and the way you made them…flavor packed…
These look soo delicious, my MIL makes these!
I serve this along with a dip as well, just to add some twist!
So crispy and delicious with a cup of tea.
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
Anamika | madcookingfusions says
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!
Veena Theagarajan says
Nice Crispy looking cracker
Meena B says
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