This Meethi Mathri Was Everything You Were Looking For

Karwa Chauth is almost here, and it is essential that we talk about the food specialties of this festival. Those who don’t know, this year Karwa Chauth is on the 13th of October and married women especially from North India are all set to fast from sunrise till the time they see the moon. Women have their sargi ki thali with several things stored in it but there is one essential food item associated with this festival. We are talking about methi mathri.

Indian festivals and sweets go hand in hand. Every single festival has a special dessert associated with it and since it is Karwa Chauth, we should definitely talk about methi mathri. You all might have heard of mathri. Mathri is a comfort food that goes best with aam ka aachar. Those who know, know! But have you ever tasted methi mathri? This mathri dipped in the goodness of sugar syrup gives a total festive vibe and is a must-have in this festival. Those who have a ritual of celebrating Karwa Chauth know that this festival is just incomplete without this sweet delight. Not just are they festive special but also a perfect dessert to have after a meal. Are you listening sweet lovers?

Meethi mathris are deep-fried puris made up of refined flour and coated with sugar syrup. Making these mathris needs a lot of ghee which attributes to their great taste, and great smell and also helps in increasing their shelf life. These mathris don’t have sugar but the sweetness comes the sugar syrup. When coated with almonds and pistachios, these mathri become too delicious and one just cannot stop themselves from eating it. Since we have talked so much about methi mathris, here is the recipe for this sweet delight that you can make at home. 


  • 2 cups of maida
  • 1 tsp salt 
  • ¼ tsp baking soda
  • ½ cup ghee
  • ½ cup warm water
  • Oil to fry
  • 1 cup sugar
  • ½ cup water
  • 1 tbsp chopped pista
  • ½ elaichi powder
  • Few rose petals


  • Take a large bowl and add maida.
  • Add ghee and rub the flour with your fingertips. (This is done to bring a better texture of mathris).
  • When the mixture starts to res like breadcrumbs, start by adding 1 tsp warm water.
  • Keep mixing and combining the dough together.
  • When done, cover the dough with a wet cloth and let it rest for 30 mins.
  • After 30 mins, smooth out the dough and make small balls.
  • Now roll each of the dough into thick puris.
  • Prick all over with a fork or a knife. This step is done to prevent puffing and make crispy mathris.
  • Take a heavy-bottomed pan and heat it to a low flame.
  • Add in a few mathris, based on the size of the pan, and fry till light brown. 
  • Increase the heat to medium-high so that the mathris attain a golden colour.
  • Drain them on tissue paper to absorb extra oil.
  • Once completely cool, prepare the chashni.
  • Now, take a pan and add water and sugar.
  • Make a sugar syrup of 2-thread consistency.
  • Add elaichi powder and mix well.
  • Switch off the gas and let the chashni become lukewarm.
  • Now dip the mathris in sugar syrup one by one. Then take them out and garnish them with chopped pista and rose petals.
  • Place them on an oiled plate and let the coating get dry.
  • After 10 mins, carefully take them out and store them in an airtight container.