Mathri is a traditional Punjabi snack made during festivals like Diwali or karwa chauth. It is also one of the popular tea-time snacks. Originally Mathris was made with all-purpose flour (maida) but in this recipe, I made mathri with wheat flour. It is flaky, and crisp, and has a similar texture to any popular Gujarati Farsi puri with a longer shelf life. I also share two flavored masala and meethi (sweet) mathri recipes. This festival season tries this simple and basic recipe of mathri and enjoys it with your friends and family members.
The key to making crispy mathri at home are
- firstly, as I mentioned earlier, this recipe is made with plain flour or maida flour which makes it ideal for this recipe. hence you should be good at using it as an alternative to the wheat flour mentioned in this recipe.
- For the flaky texture of mathri, Oil or ghee is added to the dough and mixed by rubbing between your fingers also flour has a crumbly texture and easily binds between your hands.
- Knead mathri dough tight and firm and do not knead soft dough. I recommend adding water in batches while kneading so to keep it under control.
- Make mathri slightly thicker than a normal puri. this would help in attaining a crisp brittle texture. also, do not forget to poke with a knife before deep frying.
- Fry mathri on a low-medium flame. once deep fried, cool down and store them in an airtight container for longer shelf life.
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Mathri recipe | masala mathri | sweet mathri | Punjabi mathri recipe
Ingredients
For masala mathri
- 1 cup wheat flour
- 3 tbsp fine rava
- 1 tbsp gram flour - besan
- Salt to taste
- 1 tsp ajwain
- 1 tsp crushed black pepper
- 1 tbsp kasuri methi
- 2 tbsp oil
- ยผ cup slightly hot water or as required
- Oil for frying
For meethi or sweet mathri
- 1 cup wheat flour
- 3 tbsp fine rava
- 1 tbsp gram flour
- 1 tbsp white sesame seeds
- Pinch of salt
- ยผ cup slightly hot water or as required
- Oil for frying
For sugar syrup
- ยฝ cup sugar
- ยผ cup water
- ยผ tsp cardamom powder
- 7-8 strands of saffron
Instructions
Making masala mathri
- In a mixing bowl, add wheat flour, rava, besan, salt, ajwain, crushed black pepper and kasuri methi. 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 crumbly dough.
- Make tight and stiff dough by adding very little slightly hot water at a time. I have used only ยผ cup of water.
- Apply some oil on dough and cover and rest for 15 minutes.
- After resting time knead it once again.
- Divide it into equal portions. Make smooth balls and flatten it slightly between your palm. You can also roll it, but It should be thick.
- Now using fork, prick all over the surface. Do same with rest of the puris.
- Then heat the oil for deep frying in pan on low-medium heat. The temperature of the oil should be low to medium.
- Add 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 10-12 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 wire rack or tissue paper.
- As it cools, it gets crispier and will become slightly darker in color.
- Fry rest of them. Let them cool down completely.
- Masala mathri is ready; store them into air-tight container.
Meethi or sweet mathri
- In a mixing bowl, add wheat flour, rava, besan, white sesame seeds and pinch of salt. Mix well.
- Then add ghee. Mix it by rubbing between your thumb and fingers till everything is incorporated well.
- Add slightly hot water gradually and knead tight and stiff ย dough.
- Apply some oil on dough and cover and rest for 15 minutes.
- Now make small size smooth balls and flatten it slightly between your palm. You can also roll it, but it should be thick.
- Now using fork, prick all over the surface. Do same with rest of the puris.
- Then heat the oil for deep frying in pan on low-medium heat.
- Add 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 10-12 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 wire rack or tissue paper and cool down completely.
- Now for sugar syrup, In a pan, ย add sugar and water, cook and bring the syrup to a one string consistency.
- Switch off the flame and the fried mathri in it.
- Mix it carefully and lightly and coat the mathri well with the syrup. Keep on stirring lightly until the sugar crystallises.
- Serve or Keep in an airtight container and distribute the happiness and sweetness of the delicacy with your relati
Notes
For masala mathri
- flour should have crumbly texture and hold shape between hands.
- rest dough for 15 minutes, so it will set properly.
- fry mathri on low-medium flame.
- cook sugar syrup to a one-two string consistency.
- Switch off the flame and the fried mathri in it.
- stir continuously till sugar is crystallizing again and completely coated to mathri.
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