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mutter mathri recipe
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Matar Masala Mathri Recipe

Servings 3
Calories 596kcal
Author Siddhi Panchal


  • 2 Cup All purpose flour
  • 1 Cup Peas
  • 1/4 Cup Coriander Finely chopped
  • 1/3 Cup Butter Clarified
  • 1/2 Tsp Cumin seeds
  • 1/2 Tsp Carom seeds
  • 3 Green Chili
  • 1/4 Tsp Black pepper powder
  • 1 Tbsp Chaat masala
  • Salt to taste


  • Coarsely grind peas and green chilies in a mixing jar.
  • In a mixing bowl add all purpose flour, clarified butter and mix them both well.
  • Now add cumin seeds, carom seed, black pepper powder, chat masala and salt to taste.
  • Now add the coarsely grinded paste of peas and green chilies, and chopped coriander leaves. Knead into a stiff dough and if required add water. Cover it with a plate and set it aside for 5 minutes.
  • In a deep bottom pan heat oil for deep frying.
  • Meanwhile, ready a chakla, rolling pin and the dough that we prepared.
  • Take large portion of dough and smoothen it out between your palms.
  • Flatten it out evenly using a rolling pin (like we make chapati, the same way).
  • Now using a cookie cutter of your favorite design, place it over the dough sheet and press hard, remove the leftover dough from the stenciled shapes.
  • Prick them with a fork so that the mathris come out crunchy and don’t puff up.
  • To check the oil is hot enough, slide a mathri piece and when you see the bubbling, that means the temperature is right.
  • Add the rest of the star-shaped mathris and fry them. Flipping over and over again cook them evenly until light golden in color.
  • Take them out on kitchen towel lined plate.


Calories: 596kcal | Carbohydrates: 84g | Protein: 16g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 376mg | Potassium: 1088mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2153IU | Vitamin C: 136mg | Calcium: 276mg | Iron: 13mg