By Garima Johar
November 15, 2026
Mathri disappears fast once chai is on the table. To make the traditional mathris better, the dough is mixed with kasuri methi and ajwain. Deep-fried till crispy, methi mathri is perfect to serve with evening tea.
2 cups maida ½ cup whole wheat flour 3 tablespoons ghee 5-6 tablespoons water 2 teaspoons ajwain 2 teaspoons kali mirch 2 teaspoons kasuri methi 1 teaspoon jeera 1 pinch hing 1 pinch baking soda Salt to taste Oil for deep frying
Heat some ghee and set aside.
Mix maida, atta, ajwain, kali mirch, kasuri methi, jeera, hing, and salt.
Knead a dough by adding warm ghee and water. Let the dough rest for 15 minutes.
Take small portions of the dough and roll them into thick discs.
Deep-fry the mathris till they are golden brown. Let them cool and serve.