Punjabi Mathri Recipe

Mathri is a deep fried, salted and flaky Punjabi snack. Mathri goes very well a hot piping cup of tea and some mango pickle. Learn how to make mathri.


  • 2 cup Maida (unbleached flour)
  • 1/4th cup fine Semolina (Sooji / Rava)
  • 2 tsp Salt
  • 1/2 tsp whole Black Peppercorns (coarsely cracked)
  • 1/8th tsp Baking Powder
  • 2 tblsp Curd / Plain Yogurt
  • 7 tblsp warm Water
  • 4 tblsp melted Ghee / Oil
  • Ghee / Oil for deep frying

How to make mathri:

  1. Mix the flour, salt ,cracked pepper and baking powder in a bowl.
  2. Add the ghee and rub between your palms until it takes the form of breadcrumbs.
  3. combine the curd with water and and form a pliable but firm dough using this liquid.
  4. Cover with the damp cloth and set aside for 30 minutes.
  5. Divide the dough into small balls and roll out all the balls.
  6. Heat the ghee / oil in a kadhai or deep-frying pan.
  7. Fry the rolled mathris in a batch over moderate heat.
  8. Do not allow the rounds to become brown, they should remain pale gold in color.
  9. Remove and drain on paper towels.
  10. Repeat the process for frying all mathris.
  11. Well sealed, they will keep for 2-3 weeks.
  12. Note : After frying is completed, allow the oil to cool for 15 minutes and, while still warm, strain through a fine sieve to remove any bits of flour.
  13. Oil can be further used.