Punjabi Masala Mathri is a very special snack and is one of the bite sized snacks that go well with your teatime. The mathris are crispy, flaky and since it is mildly spiced it tastes good on its own. You can pop two or three of these to subside the immediate hunger pang.
Another very interesting and traditional connotation these Punjabi masala mathris have is the Punjabi wedding. A week before the wedding, halwais are called to-be bride’s house, and then they set up temporary kitchens making Shakkarpara, boondi and masala mathris.
These are then packed in boxes and given as a memoir to all the guests and relatives and big cartoons are sent to Bride’s in-laws as well. And the combination of shakar paras, boondi ladoos and masala mathri is absolutely fantastic. This is one of the reasons I look forward to weddings!
What is Mathri?
Mathri is originally a Rajasthani snack and is a biscuit and favorite in the north-west region of India. It is also called mathi and is available in all sweet shops. Generally, it is made from all-purpose flour, spices, and carom seeds and then deep-fried.
It is an ideal snack for traveling and is very fulfilling. Storing them in air-tight jars makes them last longer.
Mathri has many varieties, for example, methi mathri, achaari mathri, plain mathri, masala mathri, and even sweet mathri is available. As mentioned above they go well with Kadak Chai, and even chutney and achaar.
Here is a recipe for Punjabi Masala Mathri that is easy, so don your aprons and hit the kitchen.
How to Make Punjabi Masala Mathri
Punjabi Masala Mathri Recipe
- 2 Cup Refined Flour
- ½ Cup Wheat flour
- ½ Cup Gram flour
- ¼ Cup Semolina
- ½ Cup Clarified butter
- 2 tbsp Dry Fenugreek leaves
- ½ tbsp Carom seeds
- ½ tsp Cumin seeds
- 1 tsp Fennel seeds
- 1½ tsp Coriander seeds
- 4-5 Clove
- ½ tsp Black pepper
- 1 Pinch Asafoetida
- Salt to taste
- Heat a pan and add cloves, black pepper, fennel seeds, coriander seeds, and cumin seeds.
- Roast on low-medium flame for 2 minutes.
- Switch off the flame, transfer the spices in the plate to cool them off and then coarsely grind it.
- Place a pan on the stove and turn it on. Add dry fenugreek leaves and roast them for 30 seconds, take it on a plate and let it cool.
- In a large mixing bowl add all-purpose flour, wheat flour, gram flour, and semolina.
- Next add asafetida, carom seed (crush between palms before adding), salt to taste, roasted and coarsely ground spices and roasted dry fenugreek leaves.
- Mix all the ingredients well.
- Add clarified butter and mix it with the mixture first.
- Now add water according and knead a hard dough. Let it rest for 15-20 minutes and cover the top with a lid.
- After 20 minutes, remove the lid and pull out a handful of dough.
- Press it in your palms to give a definite round shape. Place it on a chakhla and with help for a rolling pin to flatten it out. Maintain a good thickness.
- Now with the help of a cookie cutter cut out dough. Remove the access dough and add it to the bowl with the rest of the dough.
- Prick the mathri dough that you cut into shape with the help of a fork.
- Now heat oil in a pan to deep fry.
- Once the oil has reached the right temperature, gently place mathri in the oil.
- Cooking until both the sides of mathri are golden in color. Flip frequently to cook them evenly.
- I will advise you to cook it on a low flame for the best texture.
- Once it has a beautiful golden hue, take the mathris out on a kitchen towel-lined plate.
Let it cool and then serve. The best part is you can store them in an airtight container for up to 2 months. So do try this mathri recipe and let me know your experience with it.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.