Monday, October 12, 2009

Diwali Special: Mathri [Savory snack]

Happy Diwali!

Diwali [Festival of lights] is celebrated with great pomp and show throughout India and all around the world by Indians. Festive food, sweets and snacks play a huge part in the Diwali celebration. So I’ll be sharing few of my favorite recipes with you this week. Enjoy and happy cooking…
Mathri (Savory Snack)


Namkeen mathri is one of the most common north Indian snack. It is great on its own with tea/coffee and even tastes better with spicy pickle or mango chutney. It lasts for few weeks if stored properly in air tight container, so it is a great anytime snack.
For Namkeen Mathri [Approx. 30 pieces]

All purpose flour [Maida] – 1.5 cup
Whole wheat flour – ¾ cups
Yogurt [Dahi] – ½ cup
Vegetable oil/ Butter – ½ cup
Ajwain – 2 tsp
Whole black pepper – 2 tbsp
Water (enough to make firm dough)
Cooking oil to fry
Salt as per taste


  • Combine all purpose flour, whole wheat flour, yogurt, ajwain seeds, vegetable oil and salt.
  • Mix together well and add water very slowly(spoon by spoon) to make dough. Knead well to make it a firm dough .
  • Keep the dough aside for 10-15 minutes.
  • Divide the dough into 4 parts. Make a long rope of each part.
  • Take each rope and cut small discs with the help of knife. Now with the help of rolling pin, roll each disc into 2 inch diameter mathris. Prick each mathri with with the fork so that it will not puff when fried.
  • Place one whole black pepper in the center of each mathri and press down gently.
  • Repeat the process with the remaining 3 parts of dough.
  • Heat cooking oil for frying the mathrisi. Oil should be medium hot.
  • Deep fry mathris very slowly till it is crisp and golden in color.
  • Drain it on paper towel and let it cool down. Store it in an air tight container.
Note: Mathris can be made in different flavors such as using Kasuri methi (one of my favorite) [fenugreek leaves], mango pickle masala in the dough etc.

Serving Suggestions:
Enjoy mathris with the tea/coffee any time of the day.

I’m glad to announce that this recipe is included in a french site’s database, on their website
Link to the site:

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