Punjabi Mathri
Crisp, flaky Punjabi mathri makes a lovely tea-time nibble with a gentle hit of ajwain and black pepper. These savory crackers are made with a firm dough and slow-fried until golden and crunchy.
For 8 servings
- mix · ~2 min
Mix the dry ingredients.
1.Add all-purpose flour and semolina to a wide bowl.2.Add ajwain, crushed black pepper, and salt.3.Mix well so the spices are evenly spread. - knead · ~7 min
Rub in the ghee and make the dough.
1.Add ghee to the flour mixture.2.Rub it in with your fingers until the mixture looks sandy and holds shape when pressed.3.Add water little by little and knead into a stiff, tight dough.TIPA stiff dough helps mathri stay flaky and crisp. Soft dough makes it puff like puri. - rest · ~15 min
Cover and rest the dough.
Cover the dough and let it rest for 15 minutes so it firms up evenly and becomes easier to roll.
- prep · ~8 min
Shape the mathri.
1.Divide the dough into 8 equal portions.2.Roll each portion into a small thick disc about 2 to 2.5 inches wide.3.Prick each disc a few times with a fork so it stays flat while frying.TIPKeep the discs slightly thick. Very thin mathri turns hard instead of flaky. - fry · ~20 min
Fry the mathri on low heat.
1.Heat oil in a kadai over low heat.2.Slide in a few shaped discs without crowding the pan.3.Fry slowly, turning now and then, until both sides are deep golden and crisp.4.Lift out and drain well.TIPLow heat is the key here. Fast frying browns the outside too quickly and leaves the center undercooked. - rest · ~10 min
Cool the mathri completely.
Place the fried mathri on a plate and let them cool fully. They crisp up more as they cool.
- serve
Serve or store the mathri.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the ghee into the flour until a squeezed handful holds together; that proper moyan is what gives mathri its flaky bite.
- 2Keep the dough tight and firm while kneading; if it feels soft, the mathri can puff up and lose the classic cracker texture.
- 3After shaping, prick each disc well in the center and near the edges so they fry flat instead of ballooning.
- 4Fry on low heat from the start; if the oil is too hot, the outside colors fast while the middle stays doughy.
- 5Roll the discs slightly thick, not paper-thin, so they stay crisp yet layered rather than turning hard.
- 6Cool completely before storing, or trapped steam will soften the crust and take away the crunch.
- 7Store in an airtight tin once fully cool; they keep their texture best when protected from humidity.
Adapt it for your goals.
Whole-wheat
Replace part of the all-purpose flour with atta for a nuttier, more rustic mathri with a slightly heartier bite.
masalaMasala
Add crushed kasuri methi, cumin, or a little red chili powder for a bolder tea-time snack with more Punjabi-style spice.
bakedBaked
Bake instead of deep-frying for a lighter version; the texture will be drier and less traditional but still crisp.
veganVegan
Swap the ghee for a neutral oil to make the mathri fully plant-based while keeping the dough short and crisp.
Why this is on our healthy list.
Digestive Spice Support
Ajwain is traditionally used in savory snacks and can make this rich, fried mathri feel easier to enjoy in small portions.
Long-Lasting Snack
The combination of flour, semolina, and fat makes mathri a satisfying, shelf-stable nibble that pairs well with tea.
Simple Pantry Ingredients
This recipe uses a short ingredient list without additives, relying on basic flour, semolina, spices, ghee, and oil.
Frequently asked questions
That usually happens when the dough is too soft, the discs are not pricked enough, or the oil is hotter than low heat.
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