Mathri Recipe

Mathri is a very popular snack in North India especially prepared during Diwali and Karva Chauth. It is usually made of white flour/ maida along with a few spices like Cumin seeds (Jeera), Carom seeds (Ajwain) and Black pepper (Kaali mirch). I have used whole wheat flour and suji (rava) in this Mathri recipe instead of maida thus making it more nutritious. Also I have used ghee for deep frying instead of oil because:
1. Ghee provides our bodies with essential fats.
2. It prevents sudden rise in blood sugar levels (So even if you are preparing the Mathri with Maida it is advisable to deep fry them in ghee instead of oil)
3. Ghee has the highest Smoke Point so it would not change it’s chemical composition and turn rancid due to high heat during deep frying.
There are a lot of benefits of Ghee mentioned by nutritionist Rujuta Diwekar in her books. Do read them for better understanding on Indian food 🙂
Benefits of ghee: Read more in Rujuta Diwekar’s Indian Super Foods and Don’t Lose Your Mind, Lose Your Weight
Wheat Flour Mathri Recipe, Aate ki Mathri
Recipe Type: Snacks
Cuisine: Indian
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 15-18
  • (1 cup=200 ml)
  • 1. 1 cup Wheat flour
  • 2. 1/3 cup Semolina
  • 3. 1/2 tsp Cumin Seeds
  • 4. 1/2 tsp Carom Seeds
  • 5. 10-12 crushed Black Pepper
  • 6. 2 tbsp Ghee for kneading the dough (unheated)
  • 7. 3/4 tsp Salt or as per taste
  • 8. Water for kneading the dough
  • 9. Ghee for frying the Mathri


1. Mix the Wheat flour and Semolina
2. Add Cumin Seeds, Carom Seeds, crushed Black Pepper and Salt. Mix well.
3. Next, add Ghee and mix well so that the Ghee gets applied to the Wheat flour evenly. Use unheated ghee so that the mathri becomes more crispy.
4. Add water part by part and knead a hard dough. The dough needs to be harder than the one used for Parathas or Puris.
5. Cover the dough with a utensil or muslin cloth and aside for 15-20 minutes.
6. After 15-20 minutes you will notice that the semolina has puffed up. Semolina adds to the crispiness of the Mathri. Knead the dough once more.
7. Make small balls out of the dough and start rolling the Mathris. Mathris can be approx. 1/4th inch in thickness and 2 to 2.5 inch in diameter.
8. Fry the Mathris in Ghee from both sides till golden brown.
9. Serve with mango pickle, sweet and sour chutney, masala chai or enjoy as it is 🙂
Wishing you all a very Happy & Safe Diwali 🙂

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Watch video recipe

Video Gear used to make this video:
Canon 600D Camera, Canon Lens 50mm f.18