Craving for a savory and satisfying breakfast on a rainy morning is what every Indian can relate to. And Mathri is something you can have it any time of the day. These popular Indian savory cookies are more than just a tea-time treat.
Made with whole wheat flour and a blend of spices, Mathri offers a delightful crunch and a flavor boost to start your day. They’re surprisingly simple to make, requiring just a handful of ingredients and minimal preparation time.
If you’re wondering how to make Mathri at home, here are the full-step instructions for the Mathri recipe. So, let’s get started!
What is Mathri?
Mathri is a popular North Indian snack originating from Rajasthan. These crispy bites are more than just tea-time companions. Made with a base of whole wheat flour or all-purpose flour, Mathri has a goodness of carom seeds and other spices for a burst of flavor. The dough is kneaded and rolled out before deep-fried, resulting in a light and flaky texture.
With a long shelf life, it’s ideal for stashing away for a quick breakfast or afternoon pick-me-up. Enjoy it on its own, or pair it with dips, chutneys, or a steaming cup of chai for a delightful and flavorful way to start your day.
- Preparation Time: 30 Minutes
- Cooking Time: 20 Minutes
- Total Time: 50 minutes
- Servings: 10
Nutrition Facts for Mathri
| Nutrition Facts (Per 1 pcs Serving) | |
| Nutrients | Daily Value (%) |
| Calories | 159 |
| Total fat | 15 gm |
| Sodium | 45 mg |
| Potassium | 45 mg |
| Total carbohydrates | 10 gm (3%) |
| Dietary fibre | 2 gm (13%) |
| Sugar | 8 gm |
| Protein | 2 gm |
| Calcium | 140 mg |
| Iron | 1 mg |
| Magnesium | 2 mg |
| Phosphorus | 4 mg |
| Zinc | 1 mg |
| Vitamin K | 1µg |
| Vitamin B (Folate) | 2µg |
Ingredients for Mathri
- ½ cup of whole wheat flour (atta)
- 2 cups of all-purpose flour (maida)
- 2 tsp carom seeds (ajwain)
- 2 tsp black pepper (kali mirch)
- 2 tsp – dry fenugreek leaves (kasuri methi)
- 1 tsp cumin seeds (jeera)
- 1 pinch asafoetida (hing) – optional
- 1 pinch baking soda – optional
- Salt as required
- Oil for deep frying
How to Make Mathri? (Mathri Kaise Banate Hain)
Here’s a complete instructions for the Mathri recipe:
Step 1: Preparing the Dough
- Start by heating ghee or oil in a small pan until it’s hot. In a bowl, combine the hot ghee or oil with all-purpose flour, whole wheat flour, all the spices, dry fenugreek leaves, salt, and baking soda.
- Knead the dough by evenly distributing the oil into the flour using your fingertips. The mixture should look like breadcrumbs. The more you do this, the flakier the texture of the mathri or mathiya will be.
- Add water, one or two tablespoons at a time, and mix the dough. Avoid kneading it like you would for roti or poori dough. Just incorporate the water into the dough until it comes together.
- Once the mixture can be easily formed into a ball, cover it with a kitchen towel and let it rest for 30 minutes.
Step 2: Rolling the Mathari
- Heat oil in a kadai (wok) or frying pan to fry the dough. Take small portions of the dough and lightly roll them in your palms to even them out. There’s no need to make them perfectly round.
- Keep these dough balls covered with a kitchen towel to prevent them from drying out.
- Use a rolling pin to flatten each ball to a medium thickness. It’s okay if the edges are uneven.
- Pierce each rolled dough with a fork or a knife.
- If you prefer a smoother finish, use a biscuit or cookie cutter. Roll out a large piece of dough and cut it with the cutter.
Step 3: Frying the Mathari
- Before frying the mathari, check the temperature of the oil.
- Drop a small piece of dough into the oil. If it rises to the surface gradually, the oil is at the right temperature.
- If it rises too quickly, the oil is too hot and the mathari will brown on the outside but remain uncooked on the inside, resulting in a soft texture.
- If it rises too slowly, the oil is not hot enough. This will cause the mathari to absorb too much oil and become dense due to over-frying.
- Fry the mathari in medium-hot oil, turning them over as needed until they are crisp and golden.
- Adjust the heat between medium-low to medium if necessary.
- Take the fried mathari on kitchen paper towels, and once cooled, store them in an airtight container.
- Fry the mathari in batches.
- Enjoy these crispy, spiced Punjabi mathari with a cup of ginger tea or masala tea as an evening snack.
Mathri Recipe in Hindi (मठरी कैसे बनाएं?)
यहां मठरी रेसिपी के लिए संपूर्ण निर्देश दिए गए हैं:
स्टेप 1: आटा तैयार करें
- सबसे पहले एक छोटे पैन में घी या तेल गर्म होने तक गर्म करें। एक कटोरे में, गर्म घी या तेल को मैदा, साबुत गेहूं का आटा, सभी मसाले, सूखी मेथी, नमक और बेकिंग सोडा के साथ मिलाएं।
- अपनी उँगलियों की सहायता से आटे में समान रूप से तेल वितरित करके आटा गूंथ लें। मिश्रण ब्रेडक्रम्ब्स जैसा दिखना चाहिए। जितना अधिक आप ऐसा करेंगे, मठरी या मठिया की बनावट उतनी ही परतदार होगी।
- एक बार में एक या दो बड़े चम्मच पानी डालें और आटा गूंथ लें। इसे रोटी या पूरी के आटे की तरह गूंथने से बचें। आटे में पानी तब तक मिलाते रहें जब तक वह एकसार न हो जाए।
- एक बार जब मिश्रण आसानी से एक गेंद बन जाए, तो इसे रसोई के तौलिये से ढक दें और 30 मिनट के लिए छोड़ दें।
स्टेप 2: मठरी बेलें
- मठरी तलने के लिए एक कड़ाही या फ्राइंग पैन में तेल गरम करें। आटे की छोटी-छोटी लोइयां लें और उन्हें अपनी हथेलियों में हल्का सा बेल लें ताकि वे एक समान हो जाएं। उन्हें बिल्कुल गोल बनाने की कोई आवश्यकता नहीं है।
- इन आटे की लोइयों को सूखने से बचाने के लिए किचन टॉवल से ढककर रखें।
- प्रत्येक मठरी को मध्यम मोटाई में चपटा करने के लिए रोलिंग पिन का उपयोग करें। यदि किनारे असमान हैं तो कोई बात नहीं।
- प्रत्येक बेले हुए आटे में काँटे या चाकू से छेद करें।
- यदि आप चिकनी फिनिश पसंद करते हैं, तो बिस्किट या कुकी कटर का उपयोग करें। -आटे का एक बड़ा टुकड़ा बेल लें और उसे कटर से काट लें.
स्टेप 3: मठरी तलें
- मठरी तलने से पहले तेल का तापमान जांच लें.
- मठरी को मध्यम गरम तेल में आवश्यकतानुसार पलट-पलट कर कुरकुरा और सुनहरा होने तक तलें।
- यदि आवश्यक हो तो गर्मी को मध्यम-निम्न से मध्यम के बीच समायोजित करें।
- तली हुई मठरी को किचन पेपर टॉवल पर निकालें और ठंडा होने पर एक एयरटाइट कंटेनर में रखें।
- मठरी को बैचों में तलें.
- शाम के नाश्ते के रूप में एक कप अदरक की चाय या मसाला चाय के साथ इन कुरकुरी, मसालेदार पंजाबी मठरी का आनंद लें।
Serving Suggestions for Mathri
Mathri is a flavorful snack that is usually enjoyed on its own. You can also have it with tomato ketchup or green or red chutney. At the same time, Mathri tastes best with hot masala tea.
Tips and Variations for Mathri Recipe
- Knead a tight dough for perfectly crispy mathri. Use minimal water and knead until smooth. A good test is to pinch a small ball—it should hold its shape without crumbling.
- Don’t be limited to carom seeds. Add different spices like cumin, nigella seeds, or even a touch of black pepper for a flavor twist.
- You can roll the dough into a rectangle, fold it inwards from both sides, and cut it into diagonal slices for unique diamond-shaped mathri.
- For an extra pop, consider adding grated cheese, chopped nuts, or a hint of dried herbs to your dough before shaping the mathri.
- You can add fresh Methi (fenugreek leaves) to the dough for the Methi Mathri recipe.
FAQs
What is Mathri Made of?
Mathri is a North Indian snack made from all-purpose flour, whole wheat flour, and various spices. It’s often flavored with carom seeds, black peppercorns, and dry fenugreek leaves.
How to Make Punjabi Matiya?
Punjabi Matiya, also known as Mathri, is made by kneading dough with flour, spices, and hot ghee. The dough is then rolled into small flatbreads and deep-fried until crispy.
What is the Shelf Life of Mathri?
Mathri has a long shelf life and can be stored in an airtight container at room temperature for 5-6 weeks.
What is the Other Name of Mathri?
Mathri is also known as Mathiya or Mathari in different regions of India.
How Many Calories Are There in Mathri?
One piece of Masala Mathri contains approximately 159 calories.