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.

Also Read : Watermelon Margarita

Mathri Recipe (Punjabi Mathiya or Mathari)

Recipe by RecipesVilla

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

120

kcal

Ingredients

• 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.