Mathri or Mathiya is a popular North Indian savory snack especially made during festive occasions like Diwali, Holi, Marriages, and Pooja celebrations. It is kind of a flaky savory, salty, and crispy biscuit made with whole wheat flour, semolina, ghee, and few Indian spices. It is best enjoyed as an evening snack with a cup of tea/coffee or either pickle. In this recipe post, I am sharing a crunchy fried mathri recipe with step-by-step instructions. These are perfect for Holi/Diwali or any Indian brunch or party that can be made in advance too.
About this Recipe
An easy and popular North Indian deep-fried snack recipe made with whole wheat flour and flavored with carom seeds (ajwain), black peppercorns, dry fenugreek leaves(kasuri methi), and cumin seeds. Here, I have used a combination of whole wheat flour and semolina (suji) instead of maida thus making it more nutritious.
The traditional mathris are usually fried or baked in a clay oven called tandoor but I love the fried version. I often make mathri or mathiya during Diwali or Holi and also for festivals like Karwa Chauth vrat.
In Punjabi families, the ladies break the vrat or fasting by eating mathri. Today I’m sharing the easy version of fried mathris.
Ingredients
You need the following ingredients to make Whole wheat mathri –
Whole Wheat Flour-Instead of refined flour, I have used wheat flour in this recipe for a healthier version.
Semolina (suji) – It helps to make mathris crisp and a little healthier.
Ghee – It gives an awesome flavor and aroma.
Spices- Carom seeds, cumin seeds, black peppercorns, dry fenugreek leaves, and salt to taste.
Other- Oil for frying.
Water to knead the dough
Serving Suggestions
These savory/namkeen mathris are best enjoyed along with your evening tea or coffee and also with mango or lemon pickle. Sometimes, I also serve these mathris with a layering of Green Coriander Chutney.
You can also crush the mathris and dip it in your tea and enjoy it.
This is a great snack to carry while traveling.
Storage Suggestions
Just like any other deep-fried snacks, mathris have a great shelf life. You can make these mathris in bulk and store them in an airtight container for up to a month. These are also great while traveling.
For storage, let the mathris cool completely else they will remain soggy. Then store them in an airtight container in a cool dry place. These mathri will be are crispy, flaky, taste super delicious and tempting.
Have you ever tried making mathris with wheat flour, semolina, and some Indian spices? No! Then try out this easy and simple recipe of wheat flour mathris and enjoy!
Let’s get to the detailed quick and easy-to-make recipe of Mathri now.
Print
Whole Wheat Mathri Recipe
- Total Time: 35 mins
- Yield: 10–15 1x
Description
Mathri or Mathiya is a popular North Indian savory snack, especially made during festive occasions like Diwali, Holi, or marriages. This healthier version of mathri is easy to make and best enjoyed with a cup of evening tea or coffee. Learn how to make crisp whole wheat mathri recipe without further delay.
Ingredients
- 2 cups whole wheat flour
- 2 tablespoons fine semolina (suji)
- ¼ teaspoon carom seeds (ajwain)
- 2 tablespoon dry fenugreek leaves (kasuri methi) slightly coarsed
- 1 teaspoon whole black pepper corn crushed
- 1 teaspoon cumin seeds (optional)
- Salt to taste
- 2 tablespoons ghee (clarified butter)
- Water as required
- Oil for deep frying
Instructions
- In a large mixing bowl, take all the dry ingredients – wheat flour, semolina, carom seeds, black pepper, dry fenugreek leaves, cumin seeds, salt to taste, and ghee.
- Mix well everything with the help of a spoon or rub with your hand generously until ghee is absorbed with flour and crumbled.
- Now add little water slowly into the mixture and knead to make a stiff and tight dough. Cover the dough for 5 minutes.
- After that, knead it again and divide the dough into equal portions to make a ball and flatten with hand or roll it with a rolling pin into ½ inch thick.
- Prick all over using a fork to prevent from puffing.
- Heat oil in a kadhai or deep pan over medium flame.
- Fry 4-5 mathris at a time at low medium flame until golden brown and crisp from both sides. Take out in a kitchen paper to absorb excess oil.
- Serve mathri with tea and coffee.
- Cool them to room temperature and store them in an airtight container for a month.
Notes
- Replace whole wheat flour with all-purpose flour to prepare traditional and flakier mathri.
- As per your taste buds, you can adjust the amount of the spices.
- To make the stiff or tight dough, the water should be added gradually.
- Make sure the mathris should not be fried in very hot oil. Fry on medium to low flame to have flaky and crispy mathri.
- Alternatively, you can bake them in a preheated oven at 180-degree celsius for 25-30 minutes.
- Prep Time: 10 mins
- Cook Time: 25
- Category: Appetizers & Snacks
- Cuisine: North Indian
