How do I know the dough is stiff enough?

It should feel firm and tight, not sticky or stretchy, and it should need a little pressure to knead smooth.

Can I make Punjabi mathri ahead of time?

Yes, mathri is ideal for making ahead. Cool it completely, then store in an airtight container to keep it crisp.

Why is my mathri soft after frying?

It may have been fried too quickly on high heat or stored before cooling fully. Mathri crisps further as it cools.

Can I reuse the frying oil?

Yes, once cooled and strained, the oil can be reused for other savory frying, as long as it was not overheated or burnt.

How thick should I roll the discs?

Keep them small and slightly thick, about the size in the recipe, because very thin mathri tends to turn hard instead of flaky.

Home / Recipes / punjabi / Punjabi Mathri

punjabiMediumvegetariannut free

Punjabi Mathri

RATING

4.4/5(115)

TASTE SCORE

8/10

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.

PREP

20m

COOK

25m

SERVES

1 PIECE

199 cal

SERVINGS

INGREDIENTS

For 8 servings

1.5 cupall-purpose flour2 tbspsemolina · fine3 tbspghee · for moyan1 tspajwain · lightly crushed1 pinchblack pepper · crushed½ tspsalt6 tbspwater · use as needed for a stiff dough2 cupoil for frying · deep fry and drain well

NUTRITION · PER SERVING

199

CALORIES · 1 PIECE

Protein3g · 6%

Carbs20g · 40%

Fat12g · 54%

Fiber1g

Sugar0g

Saturated fat4g

Cholesterol12mg

Sodium146mg

Potassium35mg

Phosphorus27mg

How we calculate →

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the ghee into the flour until a squeezed handful holds together; that proper moyan is what gives mathri its flaky bite.
2
Keep the dough tight and firm while kneading; if it feels soft, the mathri can puff up and lose the classic cracker texture.
3
After shaping, prick each disc well in the center and near the edges so they fry flat instead of ballooning.
4
Fry on low heat from the start; if the oil is too hot, the outside colors fast while the middle stays doughy.
5
Roll the discs slightly thick, not paper-thin, so they stay crisp yet layered rather than turning hard.
6
Cool completely before storing, or trapped steam will soften the crust and take away the crunch.
7
Store in an airtight tin once fully cool; they keep their texture best when protected from humidity.