mathri recipe, fried and baked punjabi mathri, how to make mathri

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mathri recipe

mathri is a tea time snack. flaky, crisp and spiced flour crackers. 

4.67 from 9 votes
total time:
70minutes

punjabi mathri recipe with step by step photos – mathri or mathiya is a popular snack in north india and there are many versions of making mathri.

mathri recipe, baked punjabi mathri

i have already shared a crisp mathri recipe. this recipe is for punjabi style mathri which is flaky and is spiced with ajwain (carom seeds), kali mirch (black pepper), kasuri methi (dry fenugreek leaves) and jeera (cumin seeds).

many people like to have these spiced flour crackers with tea or as a snack. once made in bulk you can store them in an air tight container and enjoy it for the next few weeks. so the shelf life is long.

i made both fried and baked mathri. texture wise, of course the fried mathri is definitely better, but the baked mathri is good too. they a little less golden than the fried ones and have a faint denseness. but good for a low calorie option. the first pic above is of the baked mathri and the last pic below is of the fried mathri. the baked mathris are flaky but not as compared to the fried ones.

i usually make mathris 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.

if you are looking for more snacks recipes then do check paneer tikka, shakkar pare, gujiya, savory shankarpali and khasta matar kachori.

mathri recipe details below:

mathri recipe
4.67 from 9 votes
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mathri recipe

mathri is a tea time snack. flaky, crisp and spiced flour crackers. 
course snacks, starters
cuisine north indian, punjabi
prep time 40 minutes
cook time 30 minutes
total time 1 hour 10 minutes
servings 30 mathri
author dassana

ingredients (1 cup = 250 ml)

  • 2 cups maida (all purpose flour) + ½ cup atta (whole wheat flour) OR 2.5 cups all purpose flour (maida)
  • 3 tablespoon ghee or 3 tablespoon oil
  • 5 to 6 tablespoon water or as required
  • 2 teaspoon ajwain (carom seeds)
  • 2 teaspoon black pepper (sabut kali mirch) - crushed coarsely or kept whole if you prefer
  • 2 teaspoon kasuri methi or dry fenugreek leaves
  • 1 teaspoon cumin seeds (jeera)
  • 1 pinch asafoetida (hing) - optional
  • 1 pinch baking soda, optional for frying but do add if baking the mathris
  • salt as required
  • oil for deep frying

how to make mathri recipe

making dough for mathri

  1. first heat the ghee or oil. take the hot ghee or oil and maida, whole wheat flour, all the spices, salt and baking soda in a mixing bowl.
  2. mix everything well and rub 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 mathris will have.
  3. just add 1 or 2 tbsp of water each time and only mix the dough. don't knead like a roti or poori dough.
  4. only mix the water in the dough.
  5. when the whole mixture can be easily clumped or gathered together into a ball, cover and keep aside for 30 mins.
  6. heat oil for frying in a kadai or pan.
  7. pinch small balls from the dough. just roll them lightly in your palms to even them. no need to give them a proper round shape etc.
  8. keep the balls covered so that they do not dry out.
  9. flatten each ball with a rolling pin or belan to medium thickness.
  10. prick each mathri with a fork. the jagged uneven edges are alright. 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 method to make mathri

  1. check the hotness of oil before frying the mathris.
  2. drop a small piece and if comes to the surface gradually, then the oil is ready.
  3. if it comes to quickly, then the oil is very hot and the mathris will brown from out but remain uncooked from inside and will become soft.
  4. if it comes slowly, then the oil is cold. result would be the mathris would absorb a lot of oil and become dense due to over frying.
  5. fry the mathri is medium hot oil till crisp and golden.
  6. regulate the flame between low to medium if required.
  7. drain on kitchen paper towels and when cooled store them in an air tight box.
  8. prepare and fry the mathris in batches.
  9. serve these flaky spiced punjabi mathris with ginger tea or masala tea as an evening snack.

baking method to make mathri

  1. preheat your oven to 180 degrees C.
  2. prepare the circular mathris as mentioned above.
  3. place in a pan or tray and bake for 20-30 mins or till light golden.
  4. after 10-12 minutes, turn over the mathris for even baking and browning.
  5. if even after 20-30 mins the mathris are not baked, then bake for some more minutes.

  6. please keep an eye on the baking as oven temperatures differ in various models and brands.
  7. remove mathris and cool on a wire rack.

  8. once cooled, store the baked mathri in an air tight container.

recipe notes

  1. you can increase or decrease the spices as per your taste buds.
  2. if you plan to bake the whole dough, then consider adding 1 to 2 tbsp more oil or ghee in the flours.

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how to make punjabi mathri recipe:

1. first heat the ghee or oil. take the hot ghee or oil (known as “moyen” in punjabi language) and the dry ingredients in a bowl – maida or all purpose flour, whole wheat flour, all the spices and baking soda in a mixing bowl.

flour for mathri recipe

2. mix everything well and rub 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 mathris will have.

mixture for mathri recipe

3. you will see the mixture can be gathered together like shown in the pic below.

dough to make mathri recipe

4. just add 1 or 2 tbsp of water each time and only mix the dough. don’t knead like a roti or poori dough. only mix the water in the dough. i used 6 tbsp water and this amount was enough to bind all the dough together and gather into one ball. if the dough is kneaded than the flaky texture is lost. cover the dough and keep aside for 30 mins.

dough for mathri recipe

5. heat oil for frying in a kadai or pan. pinch small balls from the dough. just roll them lightly in your palms to even them. no need to give them a proper round shape etc.

making punjabi mathri recipe

6. flatten each ball with a rolling pin or belan to medium thickness. prick each mathri with a fork. 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.

dough for making mathri recipe

7. fry about 4-6 mathris is medium hot oil till crisp and golden…. tips mentioned on the hotness of oil in the recipe details below.

frying - mathri recipe

8. drain the mathris on kitchen paper towels to remove excess oil. fry the mathris in batches. when cooled then store mathri in an air tight box. the shelf life for mathri is long. i think its more than few weeks. i can not tell you how many weeks or months the mathri stays well because it does not last that long in our house. for baking method, please check the recipe note at the bottom of post.

fried mathri - mathri recipe

serve punjabi mathri with tea or as a snack.

punjabi mathri recipe, mathri recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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34 comments/reviews

  1. Hi Dassana,

    I made these and they taste delicious! I just have one question about texture. The outside of mine is flaky and crispy like yours, but on the inside, they were still pale and more like bread. How do I make them crispy all the way through?

    Thank you!

    • thanks. the inside will be flaky and won’t have a bread like texture. looks like the mathri has not got cooked from the center. mathri needs to be fried in medium hot oil. you can even fry on a medium-low flame. so fry till the oil stops sizzling. this way the mathris will get cooked from the center and won’t have the bread like texture.

  2. Hello mam, Your Receipes & Instructions to prepare them are so easy & Efficient.👍

    I wanted to know what is the difference between baking powder & baking soda in cooking?

    • thanks richi. both are different. baking soda is pure sodium bicarbonate. baking powder is a mixture of sodium bicarbonate which when moistened releases carbon dioxide which helps in rising of baked stuff. baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). it has the same function as baking soda. however baking soda is three times more stronger than baking powder.

  3. Dasanna , Can I use almond flour instead of maida ?

    • i am not sure how the mathris texture will be with almond flour. so can’t say.

  4. Hii
    how much quantity of flour I have to take if I have to make more mathri’s than you said

    • if you double all the ingredients proportionately, you will get 1 large jar of mathris.

  5. Made these today and they were yummy…nice and crunchy. Tried them before but never got it right. but thanks to your step by step recipe with pictures they turned out great.Thank you for the amazing recipe.

    • pleased to know this yogita thankyou for trying the mathri 🙂 and you are always welcome.

  6. Hi, I tried your this recipe but I was not able to make dough with 6tbsp water. Any suggestions?

    • the amount of water to be added depends on the quality of flour. just add a few more tablespoons of water and mix.

  7. My first time commenting though I’ve tried several of your recipes. This is a wonderful recipe for mathiya! I made them in the oven and they turned out perfectly. Thank you for sharing your recipe!

    • pleased to know you liked the mathris 🙂 and you are welcome.

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