Mathri Recipe | Crispy Punjabi Namkeen Mathri
Crispy Punjabi mathri made with maida, ghee, ajwain, cumin, black pepper, and a firm dough, then slowly fried on low heat until golden and flaky.
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Ingredients
- 2 cups All-Purpose Flour
- ½ teaspoon Baking Powder
- 4 tablespoon Ghee or ¼ cup ghee
- Salt to taste
- 2 tablespoon Kasuri Methi
- 1 teaspoon Ajwain carom seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Black Peppercorns
- ⅓-1/2 cup Water
- Oil for deep frying
Instructions
- Mix the dry ingredients: Add flour, baking powder, salt, kasuri methi, ajwain, cumin seeds, and black pepper to a large bowl.2 cups All-Purpose Flour, ½ tsp Baking Powder, Salt to taste, 2 tbsp Kasuri Methi, 1 tsp Ajwain, 1 tsp Cumin Seeds, 1 tsp Black Peppercorns
- Add the ghee: Pour in the ghee and rub it into the flour with your fingertips until the mixture looks crumbly.4 tbsp Ghee
- Make a firm dough: Add water a little at a time, bringing everything together into a stiff dough. You will use less than ½ cup of water. Do not make the dough soft.⅓-1/2 cup Water
- Divide the dough: Portion the dough into roughly equal-sized balls.
- Shape the mathri: Flatten each ball into a small disc, pressing it between your palms to keep it slightly thicker than a roti.
- Prick the surface: Prick each mathri several times with a fork so it does not puff too much while frying.
- Heat the oil: Heat oil in a kadai or deep pan over low heat.Oil
- Fry slowly: Add the mathri in batches and fry on low heat.
- Flip every 2–3 minutes: Turn the mathri regularly so both sides cook evenly and develop an even golden color and flaky texture.
- Cook until crisp: Continue frying slowly until the mathri are golden and crisp all the way through, and not brown.
- Cool completely: Remove from the oil, drain, and let the mathri cool completely before storing.
Make sure to add ghee first, then rub it into the flour for flaky mathris.
Firm dough makes flaky mathri, and soft dough makes soft mathris.
Check that the oil isn't too hot by dropping in a small piece of dough. If it comes to the surface gradually, then it's the right temperature. If the dough comes to the surface right away, the oil is too hot, so let it cool down.
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Nutrition Facts
Mathri Recipe | Crispy Punjabi Namkeen Mathri
Amount per Serving
Calories
82
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
9
mg
3
%
Sodium
13
mg
1
%
Potassium
20
mg
1
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
0.04
g
0
%
Protein
2
g
4
%
Vitamin A
3
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Keep the dough stiff: A soft dough can make mathri less crisp.
- Add water gradually: Do not pour in the full amount at once.
- Rub the ghee into the flour well: This helps create the flaky, khasta texture.
- Do not over-knead: Bring the dough together just until combined.
- Prick the discs: This prevents excessive puffing during frying.
- Fry on low heat: High heat can brown the outside before the center becomes crisp.
- Flip every 2–3 minutes: This helps with even browning and consistent flakiness.
- Do not overcrowd the pan: Fry in batches.
- Cool completely before storing: Warm mathri can trap steam and soften.
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