The Ultimate Punjabi Mathri Recipe: A Crispy Delight

Punjabi Mathri, a delightful and crispy snack, holds a special place in Indian cuisine. Perfectly spiced and deep-fried to golden perfection, these savory crackers are a staple during festivals and celebrations. Whether enjoyed with a cup of hot chai or as a standalone treat, Mathri never fails to impress. Ready to dive into the world of this crunchy delight? Let’s explore the ultimate Punjabi Mathri recipe.

What is Mathri?

Mathri, also known as Matthi, is a traditional North Indian snack. These deep-fried crackers are known for their rich, flaky texture and are often seasoned with a blend of spices. Mathri is typically enjoyed during festive seasons like Diwali and Holi but can also be a regular teatime snack. The key to perfect Mathri lies in achieving the right balance of crispiness and flavor.

Ingredients for Punjabi Mathri

To make a batch of delicious Punjabi Mathri, you’ll need the following ingredients:

Dry Ingredients

  • 2 cups all-purpose flour (maida)
  • 1 cup semolina (sooji or rava)
  • 1 teaspoon carom seeds (ajwain)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon black peppercorns, crushed
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon dried fenugreek leaves (kasuri methi)

Wet Ingredients

  • 4 tablespoons ghee (clarified butter) or oil
  • 1/2 cup water (as needed for kneading)

For Frying

  • Oil for deep frying

Step-by-Step Guide to Making Punjabi Mathri


  1. Gather Ingredients: Measure and gather all the ingredients to ensure a smooth cooking process.

Mixing the Dough

  1. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, cumin seeds, crushed black peppercorns, salt, and dried fenugreek leaves. Mix well to evenly distribute the spices.
  2. Add Ghee: Add the ghee to the dry mixture. Using your fingers, rub the ghee into the flour until the mixture resembles coarse crumbs. This step is crucial as it ensures the Mathri will be flaky.
  3. Knead the Dough: Gradually add water, a little at a time, and knead the mixture into a stiff dough. The dough should not be too soft; it should hold its shape when pressed. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Shaping the Mathri

  1. Divide the Dough: After resting, divide the dough into small, equal-sized balls. Each ball should be about the size of a small lemon.
  2. Roll the Mathri: Take one dough ball and flatten it slightly between your palms. Using a rolling pin, roll it out into a small, thick disc (about 2-3 inches in diameter). Repeat with the remaining dough balls.
  3. Prick the Discs: Using a fork, prick the surface of each disc. This prevents the Mathri from puffing up during frying and ensures they cook evenly.

Frying the Mathri

  1. Heat the Oil: In a deep frying pan or kadhai, heat oil over medium heat. To check if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface gradually, the oil is at the right temperature.
  2. Fry the Mathri: Carefully slide a few rolled discs into the hot oil. Do not overcrowd the pan. Fry the Mathri on medium heat, turning occasionally, until they are golden brown and crispy. This should take about 6-8 minutes per batch.
  3. Drain the Mathri: Using a slotted spoon, remove the fried Mathri from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat the process with the remaining dough.

Tips for Perfect Punjabi Mathri

Use the Right Flour

Using a combination of all-purpose flour and semolina gives Mathri its characteristic texture. The semolina adds a slight crunch, while the all-purpose flour ensures a flaky, tender bite.

Properly Incorporate the Fat

Whether you use ghee or oil, make sure to rub it thoroughly into the flour. This step is crucial for achieving the flaky texture that Mathri is known for. The mixture should resemble coarse crumbs before you add the water.

Fry at the Right Temperature

Frying at the right temperature is key to getting crispy Mathri. If the oil is too hot, the Mathri will brown quickly on the outside but remain uncooked on the inside. If the oil is too cold, the Mathri will absorb excess oil and become greasy. Medium heat is ideal for even cooking.

Serving and Enjoying Punjabi Mathri

Once your Mathri is fried to golden perfection, it’s time to enjoy this delightful snack. Here are some serving suggestions:

As a Teatime Snack

Mathri pairs perfectly with a cup of hot chai. The savory, crispy texture complements the warm, spiced tea, making for a comforting and satisfying snack.

With Pickles

Traditionally, Mathri is enjoyed with a side of tangy, spicy pickles. The combination of the rich, flaky Mathri with the sharp flavors of pickles is simply irresistible.

As an Appetizer

Serve Mathri as an appetizer at your next gathering. Arrange them on a platter with a selection of chutneys and dips for a delicious and impressive starter.

Storing Mathri

Mathri has a long shelf life and can be stored for several weeks. Once completely cooled, store them in an airtight container. This makes them a convenient snack to have on hand for unexpected guests or whenever you crave something crispy and flavorful.


Making Punjabi Mathri at home is a delightful experience that brings the authentic flavors of Indian cuisine to your kitchen. With its flaky, crispy texture and perfectly spiced flavor, Mathri is a versatile snack that can be enjoyed in many ways. Follow this recipe to create your own batch of this traditional treat and savor the taste of Punjab with every bite.

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FAQs About Punjabi Mathri Recipe

How long can I store Mathri?

Mathri can be stored in an airtight container for up to 2-3 weeks. Make sure they are completely cooled before storing to maintain their crispiness.

Can I bake Mathri instead of frying?

Yes, you can bake Mathri for a healthier version. Preheat your oven to 350°F (175°C) and bake the Mathri on a baking sheet for about 15-20 minutes or until golden brown. Keep an eye on them to prevent over-baking.

Can I add other spices to the Mathri dough?

Absolutely! Feel free to experiment with different spices such as crushed fennel seeds, dried mint, or chili flakes to add your own twist to the traditional recipe.

What type of oil is best for frying Mathri?

A neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil, is ideal for frying Mathri. These oils won’t impart any unwanted flavors to the snack.

Is it necessary to use semolina in the dough?

While not strictly necessary, adding semolina to the dough enhances the texture of Mathri, giving it a slight crunch. If you don’t have semolina, you can use all-purpose flour entirely, but the texture might differ slightly.