By Aditi Saraswat
November 6, 2026
Mathri is a savoury North Indian snack often made ahead of Diwali and then stored in an airtight jar to serve to guests and family. Its flaky, crisp texture is achieved by rubbing ghee into the flour and frying the firm dough slowly over a low flame.
2 cups maida ¼ cup semolina (sooji) ¼ cup ghee 1 tsp ajwain ½ tsp black pepper, crushed ½ tsp salt ½ tsp kasuri methi (optional) Water, as required Oil, for deep-frying
In a big bowl, mix maida, suji, ajwain, pepper, salt and kasuri methi. Add ghee and rub it into the flour to make a coarse texture.
Add water slowly and knead to make a firm dough. Do not make the dough too soft, as a tight dough helps mathri hold its shape.
Cover and rest the dough for about half an hour. Divide the dough into small balls, roll into thick discs and prick each with a fork so that it does not puff up while frying.
In a kadai, heat oil on a low-medium flame and slide in a few mathris in small batches. Fry slowly, turning occasionally, so the centres get cooked without over-browning.
Remove when evenly golden and crisp, then drain on tissue paper. Let them cool down thoroughly and then store in an airtight jar.