Punjabi Mathri

4 People
1 hr

Mathri is a snack. It is a kind of flaky biscuit from north-west region of India. Once available only in selected places, mathi or mathri as its often called, is now available in almost all sweet shops in India. It is made from flour, water.

This mathri has very good shelf life and stored for many weeks. So this is great snack to carry while travelling. Have it with a cup of tea or coffee, or enjoy with pickle or chutney. These will make very filling snack. We usually enjoy with Tea and during festivals we serve it to our guests!

Let me know how do you like it, in the comments below.

Recipe details
  • 4  People
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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For the dough
  • 1 cup All purpose flour (maida)
  • 2 tablespoons Sooji (rava or semolina)
  • ½ teaspoon Ajwain (Carom seeds)
  • Salt to taste
  • 3 tablespoons Oil + for frying
  • 4-5 tablespoons Water
For the dough making
Take all purpose flour, sooji, ajwain and salt in a bowl. Mix well.
Then add oil. Mix it by rubbing between your thumb and fingers till everything is incorporated well. It should be look like bread crumbs and if you press it into your palm, it will come together like a crumbly dough.
Make tight and stiff dough by adding very little water at a time.
Cover the dough and let it rest for 15 minutes.
For preparing Mathri and frying
After resting time knead it once again.
Divide it into 15 equal portions. Make smooth balls and flatten it slightly between your palm.
Now roll it into 2 inch diameter circle. It should be thick
Now using rolling pin roll one more time, so it pressed inside the mathri. So it will not fall out while frying.
Now using fork, prick all over the surface, flip it and prick other side as well.
Do same with rest of the balls.
Once you have enough mathris rolled for one batch, heat the oil for deep frying in pan on low-medium heat. So while first batch is frying, roll the second batch.
Slide few mathris in the medium hot oil. During the frying process maintain the oil temperature.
You need to flip them in order to cook from both sides. As they are fried and cooked they will start to float on top. And they will get light golden color.
One batch takes around 7-8 minutes for frying. So be patient and fry on low-medium hot oil. Drain the excess oil keep them in the paper towel.
As it cools, it gets more crispy and will become slightly darker in color.
Fry rest of them. Let them cool down completely.
  • The temperature of the oil should be low to medium.