Khasti Mathri/ How to make Khasti Mathri is flaky, crispy and mildly flavored savory snack that is particularly made in the Northern states of India. Other states have different versions of this delight but I’m partial towards this version. Mathri is usually made during Diwali festivities and it is served along side all the sweets and other yummies 🙂 

Khasti Mathri/ How to make Khasti Mathri is very easy to make but needs some practice and a bit of skill. It is most crucial to make the perfect dough. If the dough id perfect, 70% of this battle is won, as Mom says!! The rest 30% lies in the patience one has while frying these babies.

Khasti Mathri/ How to make Khasti Mathri

Khasti Mathri/ How to make Khasti Mathri if made correctly, should be light golden in color, super flaky and must, absolutely must melt in your mouth as you bite into one. That is the trait of the perfect North Indian Style Khasti Mathri. Anything less, and it is a no go. Although it may taste good but the signature features make it so distinguished. I’ve learnt this recipe from a total pro, my Mom!! I simply follow her recipe and tips, never failed at making them just like hers 🙂

Khasti Mathri/ How to make Khasti Mathri

Khasti Mathri/ How to make Khasti Mathri must be very flaky and as you can see in the picture, it has those perfect flaky layers. The flakiness makes this snack so much more delicious. About the flavor, we like ours mild and not too fussy but one can add flavors of their choice.

Always remember to keep the salt light because it is not supposed to be super salty. It is barely salted and the major flavor comes from the ghee/ clarified butter. Anyways let us make some Khasti Mathri.

Khasti Mathri/ How to make Khasti Mathri

Take all the dry ingredients in a mixing bowl, add warm ghee.

Now rub these ingredients together for 10-15 minutes,, they should resemble breadcrumb like texture.

This will make the Mathri Khasti. Once that’s done, add water little by little to make stiff dough.

Knead the dough for a few mins, cover it & set it aside for 15 minutes.

Recipe of Khasti Mathri How to make Mathri Punjabi mathri recipe Mathi recipe Diwali recipes Diwali snacks recipes East Mathri recipe Indian snacks Indian recipes

After 15 minutes, knead the dough again for 2 minutes. Then divide the dough to make equal sized balls.

Using a rolling pin, roll them to a thickness of 1/2″ and prick them all over with a knife on both sides.

Repeat this step for the entire batch of dough. Next, heat sufficient oil a wok to fry.

Recipe of Khasti Mathri How to make Mathri Punjabi mathri recipe Mathi recipe Diwali recipes Diwali snacks recipes East Mathri recipe Indian snacks Indian recipes

Once the oil is hot enough, reduce the flame to low and start frying 2-3 Mathri at a time.

Do not fry on high flame, the Mathri won’t crisp up & will be raw from inside as well.

Once they turn golden brown on both sides, remove from the oil & drain on kitchen tissues. Repeat for the entire batch of the rolled Mathri. 

Cool them completely before storing in air tight containers. They keep well for 8-10 days.

Khasti Mathri/ How to make Khasti Mathri

Khasti Mathri/ How to make Khasti Mathri

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 12-15 mathris

Khasti Mathri is a crunchy, flaky and melt in the mouth yummy savory snack that goes well with tea/ coffee. They are made in all households during festivals as well.

Ingredients

  • 250 gms APF (Maida)
  • salt to taste
  • 8 tbsp. warm ghee
  • 1 tbsp. nigella seeds (kalonji, you can use any other spices or masala as per your choice)
  • water as needed (I used about 1/4 cup)
  • oil to fry

Instructions

  1. Take all the dry ingredients in a mixing bowl, add warm ghee.
  2. Now rub these ingredients together for 10-15 minutes,, they should resemble breadcrumb like texture.
  3. This will make the Mathri Khasti. Once that's done, add water little by little to make stiff dough.
  4. Knead the dough for a few mins, cover it & set it aside for 15 minutes.
  5. After 15 minutes, knead the dough again for 2 minutes. Then divide the dough to make equal sized balls.
  6. Using a rolling pin, roll them to a thickness of 1/2" and prick them all over with a knife on both sides.
  7. Repeat this step for the entire batch of dough. Next, heat sufficient oil a wok to fry.
  8. Once the oil is hot enough, reduce the flame to low and start frying 2-3 Mathri at a time.
  9. Do not fry on high flame, the Mathri won't crisp up & will be raw from inside as well.
  10. Once they turn golden brown on both sides, remove from the oil & drain on kitchen tissues. Repeat for the entire batch of the rolled Mathri.
  11. Cool them completely before storing in air tight containers. They keep well for 8-10 days.

Notes

Please ensure you follow the steps correctly to make them nice and flaky. Spend enough time on the dough because that is the key.

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Love,
Shreya

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Khasti Mathri/ How to make Khasti Mathri

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