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A classic North Indian savory snack, these crispy, flaky discs are seasoned with carom seeds and black pepper. Perfect with a cup of chai or as a crunchy side with pickles, Mathri is a festive favorite.
Prepare the Dry Mixture
Incorporate the Ghee (Moyan)
Knead and Rest the Dough
A classic North Indian savory snack, these crispy, flaky discs are seasoned with carom seeds and black pepper. Perfect with a cup of chai or as a crunchy side with pickles, Mathri is a festive favorite.
This punjabi recipe takes 60 minutes to prepare and yields 6 servings. At 341.69 calories per serving with 5.42g of protein, it's a moderately challenging recipe perfect for snack.
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Shape the Mathris
Deep Fry the Mathris
Drain, Cool, and Store
Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of chaat masala to the dry flour mixture for a spicier, more tangy flavor.
For a healthier, nuttier version, replace half or all of the all-purpose flour with whole wheat flour (atta). You may need slightly more water for the dough.
Incorporate 1 tablespoon of leftover mango pickle masala (without the oil) into the dough for a tangy, pickled flavor.
The primary ingredients, flour and semolina, are rich in carbohydrates, which provide a quick source of energy for the body.
Carom seeds (ajwain) are traditionally used in Indian cuisine to help relieve indigestion, gas, and bloating, contributing to better digestive health.
This usually happens for three reasons: the dough was too soft, not enough ghee (moyan) was used, or the mathris were fried on high heat. Ensure your dough is very stiff and you fry them slowly on low heat.
A serving of 4 mathris contains approximately 280-320 calories, primarily from carbohydrates and fats from the flour, ghee, and frying oil.
Punjabi Mathri is a deep-fried snack, so it is high in calories and fat. It's best enjoyed in moderation as a festive treat rather than a daily snack. Using whole wheat flour can add some fiber.
When cooled completely and stored in a well-sealed, airtight container at room temperature, mathris can stay fresh and crispy for up to one month.
Yes, you can bake them at 180°C (350°F) for 20-25 minutes, flipping halfway through. However, the texture will be different – more like a biscuit or cracker than the traditional flaky, fried version.
You likely forgot to prick them with a fork before frying. Pricking creates small holes that allow steam to escape, preventing the mathri from puffing up.
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