By Simran Makkar
October 28, 2026
Mathri is usually made at home a day or two before Karwa Chauth, and the aroma of it frying is what fills the house, reminding other members that the festival is very close. It indeed needs some patience at the stove, apart from flour, ghee and a few spices. The more slowly you fry it, the longer it stays crisp.
– 2 cups maida (all-purpose flour) – ¼ cup semolina (sooji) – ¼ cup ghee, melted – 1 teaspoon ajwain (carom seeds) – 1 teaspoon cumin seeds – 1 teaspoon crushed black pepper – 1 teaspoon kasuri methi, crushed (optional) – Salt to taste – Water, as needed – Oil, for deep frying
Put the maida, semolina, salt, ajwain, cumin, pepper and kasuri methi in a big bowl and mix well.
Pour in the melted ghee and rub it into the flour with your fingers. If you press a handful, it should hold its shape and then crumble easily.
Add water a little at a time and knead into a stiff, firm dough. Cover it and let it rest for about 30 minutes.
Pinch off lemon-sized pieces and roll each one into a thick round, about 2 to 3 inches wide.
Prick the rounds all over with a fork so they don’t puff up in the oil.
Heat oil in a deep pan on low-medium heat. Drop in a small bit of dough to test it. It should sink first and then rise slowly without browning right away.
Fry the mathris in batches on low heat, turning them now and then. They need around 8 to 10 minutes to turn golden and crisp all the way through.
Lift them out onto paper towels and let them cool completely.
Store in an airtight container once cool. They stay crisp for about two weeks.