Oct 5, 2012


Mathri is a popular snack in Rajasthani cuisine and delicious with pickles. Basic  recipe from Manjulaji’s kitchen !!!

Here's the recipe of Masala Mathri !!

Makes 20 - 22 mathris


1 cups all purpose flour (plain flour or maida) Indian standard measuring cup of 200 ml / 8 oz capacity

2 tablespoon   sooji (semolina flour/ rawa)

1/2 teaspoon salt

1/2 teaspoon ajwain (ayamodakam / carom seeds)

2 tablespoons oil / ghee

½  cup lukewarm water (use as needed)

Oil to fry (approximately 300 ml)


In a wide bowl, mix all the ingredients except the water.

Add the water little at a time (first start with ¼ cup water), kneading into a firm dough.

Cover the dough and set aside for 15 minutes or more.

Divide the dough into about 20 - 22 equal parts.

Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles (or make exact round shape  mathris  with the help  a biscuit cutter or an inverted lid or with a katori. Then all the mathris will be in equal size and shape).

Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.

Heat the oil in a frying pan on medium heat.

The frying pan should have at least 1 1/2 inch of oil.To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.

Fry a few matris (6 – 7 mathris) at a time. Make sure to place just enough mathris to cover the frying oil.

Fry the mathris until both sides are a light golden-brown. Drain out from oil and place on kitchen towel to absorb extra oil. Serve with lime pickle or mango pickle.

Cooking Tips: Mathris can be stored for a couple of months in airtight containers.If the mathris are cooked on high heat, they will be soft.