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  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes


  • Maida / All Purpose Flour: 2 cup
  • Salt: 1 tsp.
  • Baking Powder: ½ tsp.
  • Ghee / Clarified Butter: 2 tbsp.
  • Vegetable Oil: 3 tbsp.
  • Jowan / Ajwain / Carom Seed: 2 tsp.
  • Kasuri Mehti / Fenugreek leaves: 2 tsp.
  • Jeera / Cumin Seed: 1 tsp.
  • Black Pepper: 10-12 (crushed)
  • Refined Vegetable Oil: For deep frying


  1. Take Maida / all Purpose Flour in a big bowl along with salt and baking powder and mix them well.
  2. Combine Carom Seed, dry fenugreek leaves, cumin seed and crushed black pepper to the flour mixture.
  3. Now melt 2 tbsp. Ghee and 3 tbsp. vegetable oil in a pan and add the ghee-oil mixture to the flour.
  4. Knead the flour until you get a sand like mixture.
  5. Take around 1/4th cup of water in a cup and start adding very little water to the flour mixture to get a tight but not sticky dough.
  6. Cover the dough and give it a rest of 30 minutes or so.
  7. Now divide the dough into 20 small balls.
  8. Take one flour ball and roll it out with the help of a rolling pin into a 1.5’ thick disk.
  9. Take a fork and prick in the disk all around the disk.
  10. Following the process mentioned prepare Mathris using rest of the dough.
  11. Heat sufficient oil in a deep bottom pan for deep frying Mathri.
  12. Fry 4-5 Mathri at a time (number can be increased or decreased based on the radius of the pan) in medium flame for around 7-8 minutes till the turn golden brown in colour and crispy in texture.
  13. Following the process fry remaining Mathri!
  14. Mathri can be stored in airtight container for around 10 days , however , in my place I don't need to store them thanks to the husband man!


  • Serving Size: 20 Mathri
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