Mathri also called as mathiya or mathari is a popular North Indian snack of savory, salty, flaky and crispy crackers made with all-purpose flour, spices and seasonings. They are usually eaten as a tea time snack with either pickle or chai. Here I show you to make the flakiest mathri recipe with two versions – a crunchy fried mathri (with step-by-step photos) and a healthier baked version.
About This Mathri Recipe
This recipe is for a traditional Punjabi style mathri which is flaky (khasta in Hindi) and flavored with carom seeds (ajwain), black peppercorns, dry fenugreek leaves(kasuri methi) and cumin seeds. In my recipe I have used both all-purpose flour (maida) and whole wheat flour.
Many people like to have these spiced flour crackers having a savory, salty taste with their evening tea or as a snack to munch on. Once made in bulk you can store them in an airtight container at room temperature and enjoy it for the next few weeks. So the shelf life is long.
I share here both both fried and baked mathari. For the best crispy and flaky texture, the fried mathri is definitely the winner, but the baked one is good too. They do not become deeply golden like the fried ones and have a faint dense texture. But are good for a low-fat option.
The first photo above is of the baked mathiya and the last photo below is of the fried mathri. The baked mathiya are flaky but lesser as compared to the fried ones.
I usually make mathri or mathiya for the occasion of Karwa Chauth vrat. In Punjabi families, the ladies break the rigorous vrat or fasting by eating mathri. You can check more about this vrat in this detailed post of Karwa Chauth Vrat Recipes. You can also make this recipe for festivals like Diwali or Holi.
How to make Mathri Recipe
Making Mathri Dough
Before you begin, let me tell you that this mathri recipe makes for 30 pieces, but can be halved to make a smaller portion or doubled to make a big batch.
Also keep in mind that if you plan to bake mathri from the entire dough, then consider adding 1 to 2 tablespoons more oil or ghee to the flours.
1. First heat 3 tablespoons ghee or oil until hot. Take the hot ghee or oil (known as “moyen” in Punjabi language) and the following dry ingredients in a large mixing bowl:
- 2 cups all-purpose flour (maida)
- ½ cup whole wheat flour (atta)
- 2 teaspoon carom seeds (ajwain)
- 2 teaspoons black pepper (kali mirch) – crushed coarsely or kept whole
- 2 teaspoons – dry fenugreek leaves (kasuri methi), crushed – optional
- 1 teaspoon cumin seeds (jeera)
- 1 pinch asafoetida (hing) – optional
- 1 pinch baking soda – optional, do add if baking the mathari
- salt as required
To make masala mathri, you can add a few ground spices like ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ¼ teaspoon garam masala powder (optional).
2. First mix everything well with a spoon. Then when the mixture is warm or cool enough to handle, mix the fat evenly in the flour with your fingertips.
The whole mixture should resemble breadcrumbs. The more you do this, the more better texture the mathri will have.
3. You will see the mixture can be gathered together like shown in the photo below. When you hold this mixture in your fist, it should not crumble and form a lump. If you get at this stage, then move to the next step.
4. Add 1 or 2 tablespoons of water each time and mix it. Combine the water with the flour mixture and mix only.
Don’t knead like a roti or poori dough. Only mix the water in the dough and bring it together. Make a firm dough (like in the photo below) and not a soft one.
I have used 6 tablespoons water and this amount was enough to bind and bring together the into one ball. If the dough is kneaded than the flaky texture is lost.
Add water as needed. Keep in mind to combine to a firm dough and not a soft dough. Cover the dough and keep aside for 30 mins.
Assembling and Rolling
5. Now heat oil as required for deep frying in a kadai (wok) or frying pan. Pinch small balls from the dough. Just roll them lightly in your palms to make them even. No need to give them a proper round shape etc.
6. Flatten each ball with a rolling pin to medium thickness. Prick each mathari with a fork or give cuts with a knife. This makes sure that they do not puff up while frying.
The jagged uneven edges are alright and this is how they are meant to be. In case you want a smooth finish, then use a biscuit or cookie cutter.
Roll a large piece of dough and cut with a cookie cutter. You can also choose to cut them in triangular shapes or fold into triangles.
Frying Mathri
7. Fry about 4 to 6 mathri is medium hot oil till crisp and golden on medium flame. When one side becomes golden, gently turn over and fry the second side. Turn again when the second side is golden. If needed turn over the mathiya a couple of time for even cooking.
I have included the frying tips on the hotness of oil in the recipe card instructions below.
8. Drain them on kitchen paper towels to remove extra oil. Fry the mathri in batches this way. Keep the rolled mathari covered with a kitchen towel so that their surface does not become dry.
When the fried mathri have cooled at room temperature, then store them in an airtight box. The shelf life for mathiya is long – more than a couple of weeks. But don’t worry about the shelf life as the mathri will get over soon. They are delicious and addictive.
For baking mathri in the oven, please check the instructions in the recipe card below. I have listed the details there.
9. Serve mathri with tea or as a snack with a side of mango or lemon pickle. Keep them stored in an air-tight container at room temperature.
More Indian Festival Snacks
Evening Snacks
Evening Snacks
Sweets Recipes
Sweets Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mathri Recipe (Mathiya or Mathari)
Ingredients
- 2 cups all purpose flour (maida) – 250 grams
- ½ cup whole wheat flour (atta) – 60 grams
- 3 tablespoons Ghee or 3 tablespoons oil – any neutral tasting oil
- 5 to 6 tablespoons water or add as required
- 2 teaspoon carom seeds (ajwain)
- 2 teaspoon black peppercorns – crushed coarsely or kept whole if you prefer
- 2 teaspoon dry fenugreek leaves kasuri methi
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing) – optional
- 1 pinch baking soda – optional for frying but do add if baking the mathri
- salt as required
- oil as required, for deep frying
Instructions
Making dough
- First heat the ghee or oil in a small pan until hot. Take the hot ghee or oil and all-purpose flour, whole wheat flour, all the spices, dry fenugreek leaves, salt and baking soda in a mixing bowl.
- First mix everything well with a spoon. Then when the mixture is warm or cool enough to handle, mix the fat evenly in the flour with your fingertips.
- The whole mixture should resemble breadcrumbs. The more you do this, the more flaky texture the mathri or mathiya will have.
- Add 1 or 2 tablespoons of water at a time and only mix the dough. Don't knead like a roti or poori dough. But only mix the water in the dough until it comes together.
- When the whole mixture can be easily clumped or gathered together into a ball, cover with a kitchen towel and keep aside to rest for 30 mins.
Rolling mathari
- Heat oil for frying in a kadai (wok) or frying pan. Pinch small balls from the dough. Simply roll them lightly in your palms to even them. No need to give them a proper round shape.
- Keep the balls covered with a kitchen towel so that they do not dry out.
- Flatten each ball with a rolling pin to medium thickness. You will see jagged uneven edges and they are alright.
- Prick each rolled dough with a fork or pierce them with a knife.
- In case you want a smooth finish, then use a biscuit or cookie cutter. Roll a large piece of dough and cut with a cookie cutter.
Frying Mathri
- Check the hotness of oil before frying the mathari.
- Drop a small piece and if comes to the surface gradually, then the oil is ready.
- If it comes to quickly, then the oil is very hot and the mathri will brown from out but remain uncooked from inside and will become soft.
- If it comes slowly, then the oil is cold. Result would be the mathari would absorb a lot of oil and become dense due to over frying.
- Fry them in medium hot oil turning over as needed until crisp and golden.
- Regulate the heat between medium-low to medium if required.
- Drain on kitchen paper towels and when cooled store them in an airtight box.
- Fry them in batches this way.
- Serve these flaky spiced punjabi mathri with ginger tea or masala tea as an evening snack.
Baking Mathri
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Roll the dough into round disc as mentioned above.
- Place them in a baking pan or tray and then bake for 20 to 30 mins or till light golden in the preheated oven at 180 degrees Celsius (356 degrees Fahrenheit).
- After 10 to 12 minutes, turn over the mathri for even baking and browning.
- If even after 20 to 30 minutes the mathri look soft or under-baked, then bake for some more minutes.
- Please keep an eye on the baking as oven temperatures differ in various models and brands.
- Remove with a spatula and place the baked crackers on a wire rack to cool.
- Once cooled, store them in an airtight container or jar.
Notes
- You can increase or decrease the spices as per your taste buds.
- If you plan to bake the mathri from the entire dough, then consider adding 1 to 2 tablespoons more oil or ghee in the flours.
- You can use a total of 2.5 cups of all-purpose flour and omit the whole wheat flour.
- Fry the mathri on a medium heat. Make sure the oil is not very hot or less hot when you fry them.
- You can omit dry fenugreek leaves (kasuri methi) if you do not have it.
- I have never air-fried mathri but you can try.
- The recipe can be scaled to make a small portion or a larger portion.
- Note that the approximate nutrition info is for 1 fried mathri.
Nutrition Info (Approximate Values)
This Mathri recipe post from the archives (October 2011) has been republished and updated on 1 October 2021.
Hello, my mathri is raw from inside, how to rectify it?
Fry them again on medium-low to medium hot oil. Or you can bake them in the oven for some minutes until they are done.
I liked your recipe. I am a 70 year young man. I have never done any cooking except for making tea in omelet. Now I want to do some light cooking to help my wife. First I want to make simple but tasty veg biryani & mathris. Will I be able to do this?
Thanks.
Of course you can cook delish dishes. Age is never a bar for learning and this includes cooking too. May be the first few times things may go wrong, but you will get the knack later. Thanks and happy cooking.
Amazing …loved it. My mother was missing mathri and I tried this recipe and it was just superb so crisp. I deep fried the mathri. Thank you for such amazing recipes. Will be trying the mango ice cream next.
Thanks for the feedback on the mathri recipe and glad to know that your mother also liked it. I hope you like the mango ice cream too. Most welcome and happy cooking.
Hello Dassana & Amit,
Awesome recipes and great detailed step by step instructions. Love your website and all the wonderful work you guys are doing.
thanks a lot ashima. glad to read your comment. happy cooking.
Hello Mam….
I have tried many of your recipes and all have good taste. They turn out just the way you have described.
Regarding mathri…wanted to know if we can use fresh fenugreek leaves instead of dry?
thanks. yes you can use fresh fenugreek leaves. reduce the water a bit when adding fresh fenugreek leaves as they will leave some water in the dough.
Hi dassana how r u , wish u and your family Happy Diwali and Happy New year , I had made these mathris last year following your recipe and again this year I am making it just now I always adore u and ur recipes they r just perfect thanks a ton for your efforts.
thanks you bhavana for this lovely comment. wish you and your family a happy diwali and new year. also thanks for the review on mathri recipe. happy cooking for the festival.
What is the shelf life of these mathris ?
stays good for more than a month.
Thank you so much . then can i only take wheat flour?
welcome aafrin. yes you can only use whole wheat flour. you may need to add some more water if using whole wheat flour.
Looks really tasty. but maám can i take rice flour instead of maida?
with rice flour, the recipe cannot be made.
hi dassana, happy diwali to u n ur family..i m regular reader of ur blog it is fantastic n easy to understand. i have tried so many dishes which made my family happy..thanx n god bless u..
thank you much kanchan. also wish you and your family a happy diwali.
Hi
Awesome & easy recipe….thanks a lot for posting this…this was the first snack recipe that I tried…it turned out great….everyone loved it a lot and the bowl got emptied within minutes:-)
pleased to know this neha, thanks for your kind words and positive views 🙂
Hi,
I have never attempted preparing any snacks recipe like this….this evening m going to try this..hope the mathris will come out good…but m really nervous…hoping for the best…fingers crossed
i hope the mathris were good. do let me know.
Tried this recipe today! The mathris came to be good. My daughter loved them. Thanks for sharing!!
pleased to know this shradha 🙂 glad your daughter loved the mathris and thankyou for your honest words.
I doubled the recipe and changed the measurements accordingly but my mathris are becoming soft.they are not remaining crisp even immediately after taking out of the kadahi .)they are soft . what may I have done wrong 🙁 ?
i think the change in the measurements have not worked. could also be that the dough has become soft. if the dough becomes soft, then the mathris will have a texture like that of pooris. you can add some more flour and make a tight dough.
very nice to see but its serve hot with aloo bhaji
TOday i’ll going to try mathri frst tym. thnk u fr the blog 😀
welcome mishti
Tried it and methi one also both turned out awesome
thanks for sharing
welcome rakhee. glad to know this.
I tried these and they turned out really well. A very simple recipe that leads to yummy mathris… Thanks for sharing. 🙂
welcome jaspreet. thanks for sharing positive review on mathri.
I like mathri but I don’t found recipe ,today ‘i win now I try D’s evening.Thank you for upload D’s recipe 🙂
welcome wisha
I like the mathri.i thanksfull to you.thanx
welcome pawan
Hi Dassana,
It was so wonderful to come across your blog and to note that you’ve recently gone vegan as well. Yaay!
How does one veganize this recipe? Should I add hot oil instead? Would you also let me know the temperature at which to bake this mathri if I want an option to frying it? And can you provide the recipe for the pickle to eat this mathri with?
glad to see your comment here preethi. now when i make mathris or the flat crisp puris, i just add oil. in fact i make flaky tart pastries with oil now. i use organic sunflower or sesame oil. add the oil to the flour and then just mix it with the flour. work through your fingers, so that the whole mixture looks like breadcrumbs. the longer you do this process, the flakier will be the mathris. also avoid over kneading. you can skip baking soda if you want. the dough should not be moist or soft but firm.
i bake the mathris for at 180 degrees C. bake for some 9-12 minutes. keep any eye. last time i had overbaked and extra browned mathris 🙂
i have already shared the punjabi mango pickle recipe.
hi Dassana
i tried Mathri snacks at home, it is so crunchy and crispy as in your descriptive pics, its looks soooooo yummieeeee. bt there is problem- that it becomes so salty coz i added more salt…
what should i do now
have you fried the mathris. if not then add some more flour with some more water and a little bit of oil/ghee proportionately & knead again. check for the salt and add more flour if required. if you have fried them, then there is nothing that can be done 🙁
mathris are my all time favorite snack ….
instead of maida can i use wheat flour again & at what temp & how long should i bake these ?
hi shruti, you can use only wheat flour and make these… make the mathris a little thick if you are baking. what usually happens with me is that when i bake them, they become hard. you can bake them at 180 degrees c for some 25-30 minutes or till golden browned. all the best.
for baking(10-12mins at 170-180C) i made thin mathris, like you said it’s hard, don’t know how to soften it. so i baked very few. i fried the rest in sesame & coconut oil separately, came out well. i rolled out thin discs…will try triangles next time. thanks ! happy diwali in advance 🙂
mine too always come hard. so i have stopped baking them. what i had done was last time when they became hard, i added them to some sweet almond milk flavored with saffron and cardamon and then had them as a dessert. the savory taste of the mathri with the sweet almond milk is quite a unique combination. you can also use regular milk.
wish you too a happy diwali shruti.
I am planning to make soon as I make every year in Diwali. Your mathri looks so crispy and crunchy.
I hope I get to see the moon on time this year. The last two years I broke my fast at 11:30 at night .. crazy it was 🙂 I was fried some and sat for blog hopping and saw this out here!
These Mathri’s look absolutely delicious. Usually we make them little thicker and we don’t add cooking soda. I should definately try your recipe….
Looks absolutely inviting….good to know that u r back with ur camera 🙂 I can totally understand ur plight without ur camera…:)
hi Dassana.. is cooking soda different from baking soda..can i make mathris without using it..
they are one and the same, suhani. you can make mathris without it. you can also add baking powder instead of baking soda.
hi Dassana
i tried Mathri snacks at home, but its not as crunchy and crispy as in your descriptive pics, someone said to add ammonia bicarbonate instead of baking soda, bt i never heard of it befor. plz let me know how can i made such crispy and crunchy mathries as u made in this recipe. its looks soooooo yummieeeee.
it is sodium bicarbonate. it is the chemical name of baking soda. i think the person must have mistakenly forgotten the name. we never add baking soda when making mathris.
to get the right texture, the ghee added to the flour should be in the ratio of 1:5 of ghee to flour respectively. also the flour should be kneaded with less water and must be a little hard. knead very well. thats it and you can make good mathris at home. in fact when i made them some extra water fell and hence the bubbles on the mathri.
You can make out they are crisp! Been looking for a mathri recipe. Though this is thinner than what we get at the local store, they look yummier.
i made them thinner than the ones available outside. i have to replace these pics as soon as i make the next batch in the monsoons.
Amazing Snaps and very good description dear..
thanks so much for this recipe i was fed up of searching for he proper recipe as the ones we get in the shops are yuck to taste finally i will be making these today itself all ingredients ready
These look lovely. I like ajwain a lot. Unfortunately, I have fear of frying so only eat fried things in restaurants, but I’m going out for an Indian meal to celebrate Diwali tomorrow night. They’ve promised us free sweets with our meal and rafts of lights. Can’t wait.
thanks sharyn. you could even bake these. they will taste more like baked crackers.
enjoy the diwali celebrations…
D I never cooked in my life. And now when I cook the first thing is to check your blog. I am really glad that I found your blog. LOVE your recipes. Makin mathri right now !!!!!!
amrita, glad to know this. i hope you become a good in cooking. hope the mathri turns out good.