Hand picking punjabi masala methi mathri from the brown plate
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5 from 2 votes

Punjabi Masala Methi Mathri

Mathri also is known as Mathiya or Mathi is a popular snack in North India. It is crispy and flaky deep-fried snacks made using all-purpose flour, Besan(chickpea flour), Sooji, Whole wheat flour (Atta), Ghee and some freshly ground spices.
Course Snacks
Cuisine Indian
Keyword Mathri, methi Mathri, Punjabi masala mathri
Prep Time 10 minutes
Cook Time 30 minutes
resting time 30 minutes
Total Time 1 hour 10 minutes
Servings 25 mathri
Calories 69kcal
Author Dhwani


  • 1 cup - All-purpose flour Maida
  • 1/2 cup - Whole Wheat Flour
  • 1/2 cup - Besan Chickpea Flour
  • 1/4 cup - Semolina Sooji
  • 1 tsp - Cumin seeds
  • 1/4 tsp - Black pepper
  • 1 tsp - Coriander seeds
  • 1 tsp - Fennel Seeds
  • 1.5 tbsp - Kasuri Methi
  • Salt to taste
  • 1/4 cup +1 tbsp - Ghee
  • Oil For Frying
  • 3/4 cup - Water Or as needed


Step - 1 Grinding Whole spices

  • Take Cumin seeds, Black Pepper, Fennel Seeds and Coriander seeds in a jar. Make a coarse powder. Keep it aside.

Step -2 Mixing Dough

  • Take maida, besan, whole wheat flour, sooji, salt, Kasuri methi, Prepared coarse powder and Ghee in a big mixing bowl.
  • Mix everything well and rub the ghee in the flour with your fingertips. The whole mixture should resemble breadcrumbs. The more you rub, the better the texture the mathris will have.
  • Add water little by little and knead the tight and stiff dough. Cover with a damp cloth and keep aside for 30 minutes.

Step 3 - Rolling Mathri

  • Divide the dough into 25 equal balls.
  • Take a ball, press them between your palms to even them. Keep the balls covered so that they do not dry out.
  • Flatten each ball between your palms or with a rolling pin to medium thickness. (Refer video)
  • Prick each mathri with a fork.

Step - 4 Frying the Mathris

  • Heat the oil on medium heat.
  • Fry mathris in small batch in oil on a low to medium heat until they crisp and golden from both sides.
  • Take them out on a paper towel. Let them cool down completely.

Step - 5 Storing Mathris

  • Store this an airtight container. Mathri will stay good for up to a month. (Maybe more than that)



  • You can use oil instead of ghee.
  • The dough should be stiff and tight.
  • For flaky texture, rubbing the flour and ghee between fingers is a VERY important step.
  • Use melted ghee only.
  • Frying on a low to medium heat plays a major role to get perfect results. To check if the oil is done or not, follow these steps -
    1. Drop a small piece of dough and if comes to the surface gradually, the oil is perfect.
    2. If it comes too quickly, then the oil is very hot and the mathris will brown from outside but remain uncooked from inside.
    3. If it comes slowly, then the oil is cold. In this case, the mathris would absorb a lot of oil and become dense.
      You can decrease or increase the spices according to your taste.

How to make baked Masala Methi Mathri?

If you are planning to bake Mathri, Add 2 tbsp more Ghee or oil.
Preheat the oven @340 degrees F. Line them on a baking sheet in a single layer. Bake them for 10 minutes, flip them and bake for another 15 to 20 minutes until the mathri are nicely browned.


Serving: 1mathri | Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg