Mathri, also called Mathi, is a crispy and flaky Indian snack made with refined flour, semolina, ajwain, ghee, and deep-fried to golden perfection. This savory delight is a popular tea-time snack in Indian households and pairs beautifully with hot chai. Traditionally prepared during festivals, celebrations, or stored in jars for everyday snacking, Mathri is known for its crunchy texture and mildly spiced flavor. With just a handful of ingredients and simple steps, you can make Mathri at home and enjoy it fresh or store it for weeks in an airtight container.
Cooking Time
- Total Time: 50 minutes
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Servings: 4
- Difficulty: Medium
Ingredients for Mathri Recipe
- 1 cup refined flour (maida)
- 1 cup semolina (sooji)
- ½ tsp ajwain (carom seeds)
- 1 tsp salt
- ¼ cup clarified butter (ghee)
- Cold water for kneading
- Oil for deep frying
Step-by-Step Method to Make Mathri
- In a large mixing bowl, combine flour, semolina, ajwain, and salt. Add ghee and rub lightly until the mixture resembles breadcrumbs.
- Knead into a stiff dough using cold water. Cover and let the dough rest for 15–20 minutes in a cool place.
- Roll out the dough into 1/8-inch thick rounds, around 8 cm in diameter. Prick each round with a fork to prevent puffing while frying.
- Heat oil in a deep pan or kadai. Test by dropping a small piece of dough—if it rises quickly, the oil is ready.
- Fry Mathris in batches on medium heat until golden brown on both sides. Flip occasionally for even cooking.
- Remove and place on absorbent paper to drain excess oil.
- Cool completely and store in an airtight container for up to 3 weeks.
Mathri makes a perfect evening snack with tea, can be served to guests, and is also prepared in large batches during festive seasons like Diwali and Holi.