By Aditi Saraswat
August 22, 2026
Give your traditional mathri a lighter tea-time makeover by using whole wheat flour in place of maida, fresh methi and air-frying instead of deep-frying in oil. These savoury bites turn crisp and flaky when baked, making them a perfect chai-time snack partner.
1 cup whole wheat flour ½ cup fresh methi leaves, finely chopped 1 tbsp semolina 1 tbsp oil or ghee ½ tsp ajwain ½ tsp cumin seeds ½ tsp red chilli powder ¼ tsp turmeric powder Salt to taste Water, as needed Oil, for brushing
In a mixing bowl, add wheat flour, semolina, methi, ajwain, cumin, spices, salt and oil. Add water slowly and knead to make a firm but smooth dough.
Cover and let the dough rest for about 10 to 15 minutes to make rolling of mathris easier.
Hereafter, divide the dough into small portions and roll each of them to make a thick round disc. Prick them all over with a fork so that they do not puff up.
Preheat the air fryer to around 180°C and arrange the mathris in the basket without overcrowding. Brush them lightly with oil and air-fry until crisp and golden.
Let the mathris cool down thoroughly before serving or storing in an airtight jar.