Mathri Recipe (Punjabi Mathiya or Mathari)
Mathri is a crispy and savory North Indian snack made with flour, spices, and ghee or oil, deep-fried until golden and crunchy. This traditional tea-time snack is popular during festivals and special occasions. Mathri recipe is known for its flaky texture and rich flavor, making it perfect for storing and enjoying anytime.
Origin of Mathri
Mathri originated in Rajasthan and Punjab, where it became a staple homemade snack due to its long shelf life. Traditionally prepared during festivals like Diwali and Holi, the mathri recipe has been passed down through generations and remains a beloved Indian snack.
Why It’s Loved
This mathri recipe is loved for its crispy texture and savory taste. It pairs perfectly with tea and can be stored for days without losing freshness. The simple ingredients and easy preparation make it a favorite homemade snack.
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Mathri Recipe (Punjabi Mathiya or Mathari)
4
servings20
minutes20
minutes120
kcalIngredients
2 cups all-purpose flour (maida)
3 tbsp semolina (sooji)
3 tbsp ghee or oil
1 tsp carom seeds (ajwain)
½ tsp black pepper (crushed)
1 tsp salt
Water as needed
Oil for deep frying
Directions
- In a bowl, mix flour, semolina, salt, ajwain, and black pepper.
- Add ghee or oil and rub into the flour until crumbly.
- Add water gradually and knead into a stiff dough.
- Cover and rest dough for 15 minutes.
- Roll small portions into thick discs and prick with a fork.
- Heat oil on low-medium flame and fry mathris until golden and crisp.
- Cool completely before storing.
Notes
- Serving: Serve with tea or pickle.
- Storage: Store in an airtight container for up to 2 weeks.
