Mathri recipe


Mathri or what we also call as mathi, is originated in Rajasthan. It is a kind of flaky snack, in form of biscuits, which are famous mainly in northern India. That is why i brought whole wheat mathri recipe.

When, mathri was new to our culture, it was merely confined to Rajasthan. But due to its taste and demand, it becomes available in every shop. Mathri is also a great choice of snack for the evening cravings.

Need for Mathri

There was a reason behind the creation of such a dish or snack like mathri. There was actually need to prepare a snack which lasts for longer period. In need to create a snack which can be stored for longer time, mathri was the result.

The way finished products could be stored for longer times, mathri can also be stored. That is why, they are also preferred as great snacks for travelling.

Why mathri recipe in healthy options?

Mathri is originally prepared using refined flour, refined oil, etc. But as the aim is to focus on both healthy and tasty aspect, here is our healthy whole wheat mathri. Although, it would not be quite justified to mould any cultural specific dish. But when it comes to health, change is a must.

Refined flour are extremely unhealthy and so is the consumption of refined oil. So, why not trying the healthier option of it.

Types of mathri

There are many ways through which mathri are prepared. There are sweet mathri as well.  Although, majorly preferred type of mathri is the salted or the spicy one. There are number of spices that are added to enhance their flavor.

They are light brown in color and are deep fried in oil due to which they turned out to be very crispy. But it can be prepared in a much healthier way. That is, without frying them but instead baking them.

Why whole wheat (atta) mathri recipe ?

Keeping in view the harmful effects of refined flour, one should completely avoid, even a small amount of consumption of it. I have elaborately explained about its harmful effects in my separate blog. Visit there!

Why baked mathri recipe ?

Deep frying anything ranging from puris, samosa or anything else, is extremely harmful for functioning of our body. So, either frying in mustard oil or ghee is recommended which will not effect the body if consumed within gaps.

I will soon be presenting a separate blog on oil and deep frying.

Mathri recipe


1.Whole wheat flour         – 2cup + 1/4th cup

2.Kasuri methi                    – 1 tbsp

3.Rock salt                           – 2 tsp (adjust according to taste)

4.Carom seeds(ajwain)     – 1/2 tsp

5.Onion seed (kala jeera) – 1/2 tsp

6.Butter/ghee                         – 1/2 cup

7. Water – 1/2 cup less 1 tsp

Note : More spices including coriander powder or blended of ground spices (garam masala/mixture of hot spices) can also be added depending on the taste and choices.

Mathri Recipe

Step 1 : In a bowl, take two and 1/4th cup wheat flour. Do not forget to filter the flour twice before initiating with the process. Now add salt to it. (dry spices powder or masala should be added at this stage if desired). Mix them well.

Step 2 : Now after giving a good mix. Add carom seeds, onion seeds and crushed kasuri methi to the mixture. Mix all ingredients well and now add 1/2 cup butter/ghee to it. Combine them well, till dough arrives at binding texture.

Step 3 : At this stage, start adding small of amount of water at a time and knead the dough well. Dough should be hard.

Step 4 : let the dough rest for 15-20 minutes.

Step 5 : After 20 minutes, take half portion of the dough and make small balls from it. Now press them to give a rough flat shape.Place the mathri on a baking tray.Repeat the same process with rest of the dough.

before baking

Step 6 : Place mathri in the pre heated oven at 200 degree c., for 30-35 minutes, (time for baking may vary depending on oven, as the time varies from oven to oven).

Once they are done, leave them for cooling. As you will take them out they will be soft in texture and mathri will turn crispy once cooled.

after baking

Mathri are ready to be served with tea as an evening snack.

Some dos and don’ts

  • Keeping the dough for rest is a must as it allow it to cook well.
  • Olive oil or mustard oil or ghee can also be replaced with butter.
  • In case you don’t have an OTG or microwave, you can deep fry in ghee.

Also read : Coconut biscuits


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