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    Home » Festivals » Diwali Recipes » Diwali Namkeen

    Punjabi Mathri Recipe

    Published: Nov 4, 2015 · Last Modified: Aug 23, 2022 by Kanan Patel / 8 Comments

    Jump to Recipe Pin Recipe

    Mathri recipe - traditional punjabi snack made during diwali or karwa chauth. it is one of the popular tea-time snacks.

    Mathri in a square plate.

    Just like any other deep fried snacks, this mathri has very good shelf life and stored for many weeks. So this is great snack to carry while travelling. Have it with a cup of tea or coffee, or enjoy with pickle or chutney. These will make very filling snack.

    Sometimes I make methi mathris as well.

    There is another similar recipe on the blog - Farsi puri (a Gujarati snack). The ingredients used and procedure are almost same. Ghee is used in the dough for farsi puri unlike mathri recipe. And farsi puris are slightly thin compared to this.

    Mathris has crispy yet flaky texture. To achieve this texture, the ingredients proportion should be perfect. The slowly deep frying part also plays major role.

    The stiff and tight dough is made from all purpose flour and sooji. Oil is added into the dough and mixed by rubbing between your fingers. This step is important to make the flaky texture. After making the dough, it is rolled in small circles and pricked all over the surface using fork and then deep fried. This pricking process prevents them puffing while frying.

    Check out other diwali snacks
    Chakli  //  Namak para  //  Chivda  //  Cornflakes chivda

    Step By Step Photo Instructions:

    1) Take all purpose flour, sooji, ajwain and salt in a bowl.

    2) Mix well.

    Collage of 2 images showing atta, semolina and ajwain in a bowl and mixed.

    3) Then add oil.

    4) Mix it by rubbing between your thumb and fingers till everything is incorporated well. It should be look like bread crumbs and if you press it into your palm, it will come together like a crumbly dough.

    Collage of 2 images showing adding oil and mixed into flour.

    5) Make tight and stiff dough by adding very little water at a time. I have used only 4 ½ tablespoons of water. Cover the dough and let it rest for 15 minutes.

    6) While the dough is resting, take peppercorns in mortar and pestle. Crush them only once or twice. They should be crushed into half. We need big pieces, not powder.

    7) After resting time knead it once again. Divide it into 15 equal portions. Make smooth balls and flatten it slightly between your palm.

    Collage of 2 images showing ready dough and divided into small balls.

    8) Now roll it into 2 to 2 ½ inch diameter circle. It should be thick (not thin like masala puri)

    9) Now take 3 pieces of peppercorns and arrange them on mathri.

    Collage of 2 images showing rolled mathri and placing peppercorns.

    10) Now using rolling pin roll one more time, so it pressed inside. So it will not fall out or get separated while frying.

    11) Now using fork, prick all over the surface, flip it and prick other side as well. This prevents from puffing while the frying process.

    Collage of 2 images showing slightly rolling and pricking with fork.

    12) Do same with rest of the balls. Once you have enough mathris rolled for one batch, heat the oil for deep frying in pan on low-medium heat. So while first batch is frying, roll the second batch. so do both jobs simultaneously.

    13) The temperature of the oil should be low to medium. Oil should not be hot like we make while frying pakora. It should be just hot. How to check the oil is at right temperature? take small piece of dough, add into the oil. The dough will stay at the bottom for some time, after few seconds the dough will come on top. Meaning oil is ready for frying.

    14) Slide few in the hot oil. During the frying process maintain the oil temperature by adjust the gas heat. If the temperature of oil drops then it will soak up more oil becomes crispy. If temperature of oil increases then they will get golden color fast and inside stays raw.

    Collage of 2 images showing rolled mathri in a plate and frying mathris.

    15) You need flip them in order to cook from both sides. As they are fried and cooked they will start to float on top. And they will get light golden color. One batch takes around 7-8 minutes for frying. So be patient and fry on low-medium hot oil. Drain the excess oil and remove them using slotted spatula.

    16) Keep them in the paper towel lined plate. As it cools, it gets more crispy and will become slightly darker in color.

    Collage of 2 images showing removing fried mathri and placing on a plate.

    Fry rest of the mathri. Let them cool down completely before serving or storing in container. Once cool down completely, then store them in airtight container/dabba. It stays good for 15-20 days.

    Serving suggestion: it is served as a afternoon snack or morning breakfast with hot cup of tea. This can be served with pickle or chutney as well.

    Mathri served in a plate.

    Did you try this punjabi mathri recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Mathri recipe | How to make mathri | Punjabi mathri recipe
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    Punjabi Mathri Recipe

    4.60 from 10 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Mathri is a traditional Punjabi snack made during Diwali or Karwa Chauth. it is one of the popular tea-time snacks.
    Author: Kanan
    Course: Snack
    Cuisine: North Indian,Punjabi
    Calories: 187kcal
    Servings 15 mathris
    Prep Time 20 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 40 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup All purpose flour (maida)
    • 2 tablespoons Sooji (rava or semolina)
    • ½ teaspoon Ajwain (Carom seeds)
    • Salt to taste
    • 3 tablespoons Oil + more for frying
    • 4-5 tablespoons Water
    • 1 teaspoon Black peppercorns crushed once or twice in mortar and pestle
    Prevent your screen from going dark

    Instructions 

    • Take all purpose flour, sooji, ajwain and salt in a bowl. Mix well.
    • Then add oil. Mix it by rubbing between your thumb and fingers till everything is incorporated well. It should be look like bread crumbs and if you press it into your palm, it will come together like a crumbly dough.
    • Make tight and stiff dough by adding very little water at a time. I have used only 4 ½ tablespoons of water.
    • Cover the dough and let it rest for 15 minutes.
    • While the dough is resting, take peppercorns in mortar and pestle. Crush them only once or twice. They should be crushed into half. We need big pieces, not powder.
    • After resting time knead it once again.
    • Divide it into 15 equal portions. Make smooth balls and flatten it slightly between your palm.
    • Now roll it into 2 to 2 ½ inch diameter circle. It should be thick
    • Now take 3 pieces of peppercorns and arrange them on mathri.
    • Now using rolling pin roll one more time, so it pressed inside the mathri. So it will not fall out while frying.
    • Now using fork, prick all over the surface, flip it and prick other side as well.
    • Do same with rest of the balls.
    • Once you have enough mathris rolled for one batch, heat the oil for deep frying in pan on low-medium heat. So while first batch is frying, roll the second batch. so do both jobs simultaneously.
    • The temperature of the oil should be low to medium.
    • Slide few mathris in the hot oil. During the frying process maintain the oil temperature by adjust the gas heat.
    • You need to flip them in order to cook from both sides. As they are fried and cooked they will start to float on top. And they will get light golden color.
    • One batch takes around 7-8 minutes for frying. So be patient and fry on low-medium hot oil. Drain the excess oil and remove them using slotted spatula.
    • Keep them in the paper towel lined plate.
    • As it cools, it gets more crispy and will become slightly darker in color.
    • Fry rest of them. Let them cool down completely.

    Notes

    During the frying process maintain the oil temperature by adjust the gas heat. If the temperature of oil drops then it will soak up more oil becomes crispy. If temperature of oil increases then they will get golden color fast and inside stays raw.

    Nutrition

    Serving: 2mathri | Calories: 187kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13.8g | Saturated Fat: 1.8g | Cholesterol: 0mg | Sodium: 148mg | Potassium: 25mg | Fiber: 0.6g | Sugar: 0g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Jose San Marco

      April 15, 2019 at 2:19 pm

      Can you use milk instead of water, to mske the dough?4 stars

      Reply
      • Kanan

        April 16, 2019 at 11:44 am

        I have never tried with milk.
        But why use milk? Water works just perfect for this.

        Reply
    2. José San Marco

      April 07, 2019 at 9:32 am

      Excellent recepie and perfect proportions. Not too much sooji!! Thanks.5 stars

      Reply
      • Kanan

        April 08, 2019 at 9:39 am

        Glad that you liked.

        Reply
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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