Ask any North Indian and they’ll say they love ‘Mathri‘. And pair these with my Teekhi Lal Chutney and you’ll finish the lot in no time! ๐Ÿ˜œor some spicy ‘achaaar‘…I am salivating right now! Shame, we finished our batch just this afternoon…๐Ÿ˜ฌย 


See, how crisp they look! Just so flaky, it actually disintegrates when you bite into it! And the butter just makes it that much more desirable ย ๐Ÿ˜ฌ an impromptu addition into the dough and I am so glad I did it. Instead of using ghee…I played around a bit and used melted butter along with some easy ingredients. They were ready in less than an hour ๐Ÿ˜š


Obviously, one can play around with so many flavours when it come to mathris. Whatever works for you can go into it! These are such good snacks, healthy and filling. My mom made these with some different flavours during Diwali and many other festivals, needless to say we enjoyed these crispy, crunchy golden beauties!!

Well, then, we’ll move on with the recipe.

Yield: 15-17 large Mathri

Equipment: a large wok, a slotted spatula, measuring cups/spoons, rolling pin, a fork, a rolling board, a mixing bowl, a microwave safe bowl.


2 cups APF (maida)

salt to taste

5 tbsp frozen butter (I used Amul butter)

1 tbsp refined oil (for the dough)

1 tsp cumin seeds

1 tsp chilly flakes

2 tbsp finely chopped coriander leaves

water to knead

oil to fry


Take the APFย in a mixing bowl. Set aside. In a microwave safe bowl, melt the butter careful not to burn it. (I heated the butter on high for about 12-15 secs). Next, add this melted butter to the APF and using your fingertips, rub the butter into the flour until the mixture resembles a breadcrumb like consistency. It will take about 8-10 mins to do that well.

Next, add all the other ingredients into the mixture except water and the oil to fry. Add salt very careful if you have used salted butter like me. Mix the dry ingredients well and using very little water, makes hard dough. Slightly harder than that of aย puri’s dough. Cover and set aside for 15mins.

Now, make 15-17 equal sized balls with the dough. Roll each one using the rolling pin, thickness being slightly more than that of aย puri. Prick each Mathri with the fork a few times to prevent them from puffing up while frying. Moving on, heat oil in the wok, once it’s hot enough, drop 2-3 mathris at a time and fry until they turn slightly golden on both sides. Drain on kitchen paper to absorb excess oil.

One can even bake them, instead of frying, line them in a greased baking tray. Brush some oil on top of each Mathri. Bake in a pre heated oven @ 180’C for 15-20 mins or until they turn golden brown on the top. Cool on Cooling rack for 15 mins before you serve them so that they crisp up. That’s it ! Enjoy them with your evening tea ๐Ÿ˜


Happy Munching Folks!


Shreya ๐Ÿ’–

6 comments on “Maska Mathri”

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