If you’re craving a crunchy and flavorful snack, this Mathri Recipe Indian Snacks guide is perfect for you. Mathri is a traditional Indian snack that’s crispy on the outside, light on the inside, and full of aromatic spices.
Whether you’re serving it with tea, enjoying it during festivals, or simply munching it as an evening treat, this recipe makes it easy to prepare authentic and delicious
Mathri right in your kitchen. Let’s dive in and discover how to make this timeless snack!
⭐ Why You’ll Love This Mathri Recipe (Indian Snacks Style)
- Perfectly crispy and flaky
- Traditional flavor like halwai-style mathri
- Uses basic ingredients already in your pantry
- Stores well for 2–3 weeks
- Customizable — spicy, masala, fenugreek, ajwain, anything!
- Amazing for gifting during festivals
- Ultimate chai partner 🫖✨
Once you taste homemade mathri, you’ll never go back to store-bought versions.
🧂 Ingredients for Mathri Recipe Indian Snacks
Here’s a simple ingredients table to keep things clear:
Mathri Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (maida) | 2 cups |
| Semolina (sooji) | 2 tbsp |
| Ghee (very important!) | 4 tbsp |
| Ajwain (carom seeds) | 1 tsp |
| Black pepper crushed | ½ tsp |
| Salt | 1 tsp |
| Water | As needed |
| Oil | For deep frying |
Optional additions:
- Kasuri methi (crushed) – for methi mathri
- Jeera – for cumin mathri
- Chili flakes – for spicy mathri
Tip: The key to perfect mathri is the moyan — the fat added to the flour. It’s what makes the mathri crisp and flaky. Don’t reduce it!
🥣 How to Make Mathri Recipe Indian Snacks (Step-by-Step)
Let’s make this snack together!
1. Mix the Dry Ingredients
In a large bowl, add:
- Maida
- Sooji
- Ajwain
- Salt
- Black pepper
Give everything a good mix so the spices distribute evenly.
2. Add Ghee (The Moyan Step!)
- Now add the ghee to the flour mixture. Rub it using both palms until the flour resembles breadcrumbs.
- This step is super important. If the mixture forms a soft shape when pressed, you’ve added the right amount of ghee.
3. Knead the Dough
- Add water little by little and knead a stiff dough.
- Mathri dough should be firmer than poori dough.
- Cover and rest for 15 minutes.
4. Shape the Mathris
- Pinch small dough balls (around lemon size).
- Flatten them using your fingers or roll them slightly thick.
- Prick each mathri with a fork — this prevents puffing during frying.
5. Fry the Mathris Slowly
- Heat oil on low-medium flame.
- Add the mathris and fry them slow and low until golden and crisp.
- If you fry on high heat, the outside browns quickly but inside stays chewy. So patience = perfect mathri.
6. Cool and Store
- Place them on paper towels to remove excess oil. Once completely cool, store in an airtight jar.
- And that’s it! Your Mathri recipe Indian snacks masterpiece is ready to enjoy.
🧡 Texture & Taste: What to Expect
A perfect mathri is:
- Crisp and flaky
- Slightly salty
- Rich because of the ghee
- Lightly spiced
- Thick enough to feel satisfying
- Not greasy
It’s the kind of snack that makes your chai taste twice as good.
🍽️ Serving Suggestions
Wondering how to enjoy mathri? Here are some delicious ideas:
🍵 Traditional
Serve with:
- Masala chai
- Sweet chai
- Elaichi tea
- Kadak chai
🧆 With Dips & Sides
- Pickles (achar)
- Green chutney
- Tamarind chutney
- Instant mango pickle
🎁 For Gifting
Pack in:
- Decorative jars
- Festive boxes
- Paper bags with ribbons
Perfect for Diwali, Holi, weddings, or puja events.
🌶️ Delicious Variations to Try
- 1. Methi Mathri: Add kasuri methi (crushed) to the dough — gives a beautiful aroma.
- 2. Masala Mathri
Add:
- Red chili powder
- Turmeric
- Chaat masala
- 3. Jeera Mathri: Replace ajwain with jeera for lighter flavor.
- 4. Whole Wheat Mathri: Swap maida with aata — a bit denser but healthier.
- 5. Baked Mathri: Yes! You can bake them at 180°C for 20–25 minutes until crisp.
📝 Extra Tips for the Best Mathri Recipe
Here are some final insider tips before we jump to FAQs:
- Use only ghee — oil does NOT give the same flakiness.
- Dough must be stiff, not soft like roti dough.
- Fry on low heat for the perfect crisp.
- Always prick the mathris before frying.
- Add 1 tbsp rice flour for an even crispier texture.
- Store only when fully cooled to avoid sogginess.
- Don’t overcrowd the pan while frying.
These tiny details make a big difference!
❓ FAQs About Mathri Recipe Indian Snacks
1. Why did my mathri become soft?
The oil was too hot. Frying on high heat makes mathri brown fast but not crispy.
2. Can I use vegetable oil instead of ghee?
You can, but the taste and texture won’t be authentic. Ghee is important.
3. Can I bake instead of frying?
Yes! Bake at 180°C for 20–25 minutes. Flip halfway for crispiness.
4. How long can I store mathris?
Up to 3 weeks in an airtight container.
5. Can I add more spices?
Absolutely! Mathri is very customizable.
🎯 Final Thoughts
The Mathri recipe Indian snacks style is one of the most satisfying and nostalgic snacks you can make at home. It’s crispy, flaky, flavorful, and perfect for festivals or everyday chai moments.
Once you taste homemade mathri, you’ll never pick up a store-bought packet again — trust me!
Mathri Recipe Indian Snacks
Ingredients
- All-purpose flour maida – 2 cups
- Semolina sooji – 2 tbsp
- Ghee – 4 tbsp
- Ajwain carom seeds – 1 tsp
- Black pepper crushed – ½ tsp
- Salt – 1 tsp
- Water – as needed
- Oil – for deep frying
- Optional Additions:
- Kasuri methi crushed – for methi mathri
- Jeera – for cumin mathri
- Chili flakes – for spicy mathri
Instructions
- Mix the Dry Ingredients: In a large bowl, combine all-purpose flour, semolina, ajwain, salt, and crushed black pepper. Mix well.Add Ghee (Moyan Step): Rub ghee into the flour mixture with your palms until it resembles breadcrumbs.Knead the Dough: Gradually add water to form a stiff dough. Cover and rest for 15 minutes.Shape the Mathris: Pinch lemon-sized balls of dough, flatten slightly, and prick with a fork.Fry the Mathris Slowly: Heat oil on low-medium flame. Fry mathris slowly until golden brown and crisp.Cool and Store: Remove from oil, place on paper towels, and let cool completely. Store in an airtight container.Optional Variations: Add kasuri methi for methi mathri, red chili powder & chaat masala for masala mathri, or replace ajwain with jeera for cumin mathri. You can also bake at 180°C for 20–25 minutes for a healthier version.
