Category Archives: Mathri recipe

Milk Mathri | Sweet Mathri | How to make Sweet Milk Mathari

Milk Mathri | Sweet Mathri |  How to make Sweet Milk Mathari

You might have tried a lot of snacks recipe. It’s time you try out a new variety Milk Mathri. This crusty and crispy mathri will add charm to your get togethers. You can serve it as an appetizer at parties. Serve it to kids as well as adults and everyone will relish it. Enjoy homemade sweets and savoury snacks anytime. Mathri are usually savoury and spices with some desi spices but this recipe is for a milk mathri.

Here is an amazing and simple detailed recipe to make Milk mathri with step-by-step instructions. These devouring and super yummy mathris can be served in your supper or you can have them after your meals as a sweet dish. Making these Milk mathri is really easy, less time consuming and are super delectable. Enjoy!

Direction:

Making :

Take 2 cups refined flour in a mixing bowl, add ¼ cup powdered sugar to it followed by 3 tbsp ghee, 2 tsp sesame seeds, ½ pinch salt or to taste. Grate and add a pinch of nutmeg too. Mix all ingredients well with hands. Add little portions of milk and knead a stiff dough. We used ½ cup milk for it. Cover and keep the dough aside for 20 minutes to set.mathri

 

Put some ghee in a wok to heat, turn on flame. While the ghee heats up, break lumps and make dough balls. Pick a dough ball and give it a round shape. Press it with your palms flatten a bit.

milk mathri

 

 

 

 

 

When the ghee is rightly hot (less hot) put the mathri to fry. When mathris float over the ghee then flip them. Flip and fry the mathri until they are golden brown in color.

milk mathri

 

 

Once golden brown, take them out. Hold the ladle over the wok for a while, so that extra ghee drains back to the wok. Put it in a plate. Fry all the mathris likewise. We have prepared 40 mathris with this quantity of dough. It takes 14 to 15 minutes to fry all mathris at once.

milk mathri Serving :

Enjoy these sumptuous Milk Mathri as snack. Once cool, place the milk mathris in any container, and eat them for 2 months.

Suggestion :

  • Sugar and ghee should be taken by measurement.If the sugar or ghee is much then the mathris will splatter in ghee.
  • When you knead the dough for the mathris, then don’t knead it too stiff or too soft.
  • Prepare slightly stiff dough.
  • While frying the mathris make sure the ghee or refined or is slightly hot and the flame should be low.

Milk Mathri | Sweet Mathri | How to make Sweet Milk Mathari milk-mathri
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour- 2 cup (250 gms)
  • Powered sugar – ¼ cup (50 gms )
  • Ghee – 3 tbsp
  • Milk – 1 cup
  • Nutmeg – 1
  • Sesame seeds – 2 tsp
  • Salt – ½ pinch or to taste
  • Ghee – for frying
Instructions
  1. Take 2 cups refined flour in a mixing bowl, add ¼ cup powdered sugar to it followed by 3 tbsp ghee, 2 tsp sesame seeds, ½ pinch salt or to taste. Grate and add a pinch of nutmeg too. Mix all ingredients well with hands. Add little portions of milk and knead a stiff dough. We used ½ cup milk for it. Cover and keep the dough aside for 20 minutes to set.
  2. Put some ghee in a wok to heat, turn on flame. While the ghee heats up, break lumps and make dough balls. Pick a dough ball and give it a round shape. Press it with your palms flatten a bit.
  3. When the ghee is rightly hot (less hot) put the mathri to fry. When mathris float over the ghee then flip them. Flip and fry the mathri until they are golden brown in color.
  4. Once golden brown, take them out. Hold the ladle over the wok for a while, so that extra ghee drains back to the wok. Put it in a plate. Fry all the mathris likewise. We have prepared 40 mathris with this quantity of dough. It takes 15 to 16 minutes to fry all mathris at once.

 

Matar Masala Mathri Crispy Step by Step – Nimki with Green Peas – Khasta Matar Mathri Namkeen

Matar Masala Matrhi Crispy – Nimki with Green Peas – Khasta Matar Mathri Namkeen

Crunchy and crispy Green Peas mathri is something you cannot resist. This unique heart shaped Green peas mathri will be a favorite among kids and adults. You can serve it to guests as an appetizer or as snacks too. This different style of Khasta Matar Mathri will surely add more flavors on your snack menu.

Here is a quick and easy recipe with step by step pictures to make Green peas mathri. You can team it up with your favorite chutney or dip and drool in its amazing taste. You can also let the mathris cool down a little, store in any container and relish eating for up to a month.

Direction:

Getting ready :

To make the Mathri take 1 cup green peas and 4 green chilies of small size in a mixer jar, coarsely grind to make paste for the mathri. 

peas mathri

Making:

To prepare dough for the Mathri take 1.5 cups of refined flour. Transfer it to a mixing bowl, followed by coarsely ground green peas. Also add finely chopped 2 tbsp green coriander, ½ tsp coarsely ground black pepper, ½ tsp cumin seeds, ¼ tsp carom seeds and ¾ tsp salt or to taste.Now add ¼ cup (50 grams) of oil as well. Knead it well to prepare stiff and tight dough. You can add 1 to 2 tsp water, if required though we have not used any water here. Stiff dough is ready.

peas mathri

Cover and keep aside for 15 to 20 minute to set and use later for making mathris. Once  20 minutes are over and dough is ready as grease your  hands with some oil and knead the dough again. Prepare same dough required for making regular mathris.

peas mathri

To make mathris divide the dough into two halves and prepare big dough balls. Then flatten this dough balls a little with your hands. Roll out the parantha as thick we need mathri to be.

peas mathri

We are preparing these mathris in heart shape. So, we will use a cookie cutter. Place the cutter over the rolled sheet and press it down nicely. Prepare mathris from this entire rolled sheet. Then lift to remove the extra dough like this. Roll the extra dough into the round ball, roll out again and cut mathris from it. With help of a fork, prick these mathris. Once done with pricking the mathri place them on a plate.

peas mathri

Heat oil in a pan for frying the mathris. To check if the oil is heated.  Bring your hand over the wok and you will feel the warmth of oil. Once the oil is sufficiently hot then drop one mathri in the wok to check if it’s roasting well. Mathri is heating gradually. The Mathri is frying well, now place rest of the mathris as well in the wok. Keep the flame low.

peas mathri

Mathris have started floating on the surface and slightly roasted from beneath. Flip the side and continue frying until they get golden brown in color from both sides. When the Mathris have turned golden brown in color, drain them out in a plate. Hold the ladle on the side of the wok diagonally so that extra oil drains back into it. Place the mathris over a plate. You can similarly fry rest of the mathris as well.

peas mathri

Serving :

Scrumptious and tasty Mathris are ready. Green peas mathri is really different in taste. You can serve them anytime as a snack and you will love them for sure. You can surely relish the taste of this crunchy and lip smacking Green Peas Mathri with tea during your snack time. You can also eat it with your favorite chutney or dip. You can also let the mathris cool down a little, store in any container and relish eating for up to a month.

peas mathri

Suggestion: 

  • These chilies are less spicy so we are using 4 of them but if chili is spicy then use only two.
  • We had prepared these mathris in heart shape. You can also make normal mathris as well.  For this, make small lumps, roll out gently, and prick them to make mathris.
  • Pricking  these mathris prevents it from turning puffy.
  • While kneading dough for mathris make sure you keep it little stiff and tight.With stiff and tight dough we get crispy mathris.
  • While frying the mathris keep the low and continue frying until they get golden brown in color..

Matar Masala Matrhi Crispy - Nimki with Green Peas - Khasta Matar Mathri Namkeenpeas mathri
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour - 1. 5 cup ( 200 gms )
  • Green Peas - 1 cup ( 150 gms)
  • Oil - ¼ cup ( 50 gms)
  • Green chilies - 2 to 4
  • Green coriander - 2 tbsp ( finely chopped)
  • Black pepper- ½ tsp
  • Cumin seeds - ½ tsp
  • Carom seeds- ¼ tsp
  • Salt - ¾ tsp ( or to taste )
Instructions
  1. To make the Mathri take 1 cup green peas and 4 green chilies of small size in a mixer jar, coarsely grind to make paste for the mathri.
  2. To prepare dough for the Mathri take 1.5 cups of refined flour. Transfer it to a mixing bowl, followed by coarsely ground green peas. Also add finely chopped 2 tbsp green coriander, ½ tsp coarsely ground black pepper, ½ tsp cumin seeds, ¼ tsp carom seeds and ¾ tsp salt or to taste.Now add ¼ cup (50 grams) of oil as well. Knead it well to prepare stiff and tight dough. You can add 1 to 2 tsp water, if required though we have not used any water here. Stiff dough is ready.
  3. Cover and keep aside for 15 to 20 minute to set and use later for making mathris. Once 20 minutes are over and dough is ready as grease your hands with some oil and knead the dough again. Prepare same dough required for making regular mathris.
  4. To make mathris divide the dough into two halves and prepare big dough balls. Then flatten this dough balls a little with your hands. Roll out the parantha as thick we need mathri to be.
  5. We are preparing these mathris in heart shape. So, we will use a cookie cutter. Place the cutter over the rolled sheet and press it down nicely. Prepare mathris from this entire rolled sheet. Then lift to remove the extra dough like this. Roll the extra dough into the round ball, roll out again and cut mathris from it. With help of a fork, prick these mathris. Once done with pricking the mathri place them on a plate.
  6. Heat oil in a pan for frying the mathris. To check if the oil is heated. Bring your hand over the wok and you will feel the warmth of oil. Once the oil is sufficiently hot then drop one mathri in the wok to check if it’s roasting well. Mathri is heating gradually. The Mathri is frying well, now place rest of the mathris as well in the wok. Keep the flame low.
  7. Mathris have started floating on the surface and slightly roasted from beneath. Flip the side and continue frying until they get golden brown in color from both sides. When the Mathris have turned golden brown in color, drain them out in a plate. Hold the ladle on the side of the wok diagonally so that extra oil drains back into it. Place the mathris over a plate. You can similarly fry rest of the mathris as well.
  8. Scrumptious and tasty Mathris are ready. Green peas mathri is really different in taste. You can serve them anytime as a snack and you will love them for sure. You can surely relish the taste of this crunchy and lip smacking Green Peas Mathri with tea during your snacktime. You can also eat it with your favorite chutney or dip. You can also let the mathris cool down a little, store in any container and relish eating for up to a month.

 

Khasta Dhaniya Mathri – Dhania Masala Mathari Recipe

Khasta Dhaniya Mathri – Dhania Masala Mathari Recipe

Khasta Dhaniya Mathri is very different in taste from the usual mathri. Dhaniya Masala Mathri is made of refined flour, carom seeds, cumin seeds, salt, oil and green coriander as ingredients . Green coriander adds up a distinct flavor to the Khasta Dhaniya Mathri. It is an important part of Indian snack recipes.

Here is an easy recipe of Khasta Dhaniya Mathri with pictures. Enjoy these crusty and lip-smacking dhaniya mathris with piping hot cup of tea.

Directions

Making:

In a big bowl, mix refined flour, carom seeds, cumin seeds, salt, ¼ cup of oil and green coriander really well together.

Dhaniya masala mathri recipe
Add water in small portions and knead firm dough. Knead the dough rigorously for 2 to 3 minutes until it becomes smooth. ¼ cup of water is used to knead this much amount of flour. Cover and leave the dough for 20 minutes to set.

Dhaniya masal mathri recipe

Later, knead the dough again and divide it into small lumps. On the other side, heat enough oil in a wok to deep fry the mathris. Expand each dough lump with both the hands.

Dhaniya masala mathri

To check the oil, drop a chunk of dough to it. If it rises immediately to the surface that means the oil is heated rightly. Oil should be medium hot. Slide the mathris in the oil and keep the flame on medium-low.

Dhaniya masala mathri recipe

Once the mathris comes to the surface of the oil, flip the sides and fry them until they become golden brown in colour.

Dhaniya masala mathri recipe

Afterward, drain out the fried mathris on kitchen paper towel placed over a plate and fry the remaining mathris as well. Dhaniya masala mathris are ready. It took 12 to 13 minutes to fry a batch of mathris.

Dhaniya masala mathri recipeServing:

Enjoy these crusty and lip-smacking dhaniya mathris with piping hot cup of tea. Store them in an airtight container when they cools down completely and relish eating for up to 2 months.

Suggestion

  • To make mathris crusty, fry them on medium-low flame. Don’t fry them on high flame at all.

Khasta Dhaniya Mathri - Dhania Masala Mathari Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Cumin seeds – ½ tsp
  • Salt – ½ tsp
  • Carom seeds – ½ tsp
  • Black pepper – ¼ tsp (coarsely crushed)
  • Oil – ¼ cup and to fry mathris
  • Green coriander – ¾ cup (finely chopped)
Instructions
  1. In a big bowl, mix refined flour, carom seeds, cumin seeds, salt, ¼ cup of oil and green coriander really well together.
  2. Add water in small portions and knead firm dough. Knead the dough rigorously for 2 to 3 minutes until it becomes smooth. ¼ cup of water is used to knead this much amount of flour. Cover and leave the dough for 20 minutes to set.
  3. Later, knead the dough again and divide it into small lumps. On the other side, heat enough oil in a wok to deep fry the mathris. Expand each dough lump with both the hands.
  4. To check the oil, drop a chunk of dough to it. If it rises immediately to the surface that means the oil is heated rightly. Oil should be medium hot. Slide the mathris in the oil and keep the flame on medium-low.
  5. Once the mathris comes to the surface of the oil, flip the sides and fry them until they become golden brown in colour.
  6. Afterward, drain out the fried mathris on kitchen paper towel placed over a plate and fry the remaining mathris as well. Dhaniya masala mathris are ready. It took 12 to 13 minutes to fry a batch of mathris.
  7. Enjoy these crusty and lip-smacking dhaniya mathris with piping hot cup of tea. Store them in an airtight container when they cools down completely and relish eating for up to 2 months.

 

Khasta Namak Para – Layered Nimki – Khasta Mathri namakpare Namkeen

Khasta Namak Para – Layred Nimki – Khasta Mathri namakpare Namkeen

 

Crusty Khasta Namakpara  is a classic, savory snack which is a favorite among all. This Laccha Nimki can be served with tea or enjoyed just like that. Layered Nimki are made with basic ingredients like Plain flour, salt, carom seeds and oil but the thing that makes it special is the different layers of  this Khasta Mathri namakpare namkeen. The crunchy Layered nimki not only look good but taste good too. You can make them and store them for a longer time in air tight containers as they have an extended shelf life. Khasta Namakpara is also known as layered sankhe or Crispy Nimki.

Here is an easy recipe to make layered Nimki with step by step pictures. You can  add more flavors to Layered Nimki by sprinkling chaat masala or black pepper to it. Munch on these bite sized delights and make your evenings more fun. Enjoy

Directions

Getting ready:

Take 2 cup refined flour in a bowl and to it add ½ tsp salt, ½ tsp carom seeds and ¼ cup oil.  Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set and prepare the sankhe after that.

khasta namakpara

Making:

After 20 minutes, lubricate the dough again to make it smooth. Divide it into four equal parts.

khasta namakpara

Lift a dough ball at a time and flatten it. For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.

khasta namakpara

Sprinkle some refined flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.

khasta namakpare

Drop a little oil over and spread it evenly. Sprinkle some more refined flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.

khasta namakpara

Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer. Sprinkle a little refined flour and spread it evenly. Now fold the sheet, fold it in three parts.

khasta namakpara

Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe from it. The thickness of sheet is kept ½ cm or ¾ cm.

khasta namakpara

Cut out long shakhe from the rolled sheet and place them on a plate.  Similarly prepare the rest by flattening and cutting the dough balls.

khasta namakpare

Heat enough oil in a wok or pan to deep fry the sankhe. Heat it in low flame. To check the oil, place your hand over the wok like this and feel the heat over hands. Oil is now hot enough. To fry the sankhe we need slightly medium hot oil. Keep the flame medium low.

khasta namakpare

Gently slide the sankhe into the hot oil. Place as many sankhe as possible in the wok and fry till they turn golden brown in color from all sides.

khasta namakpare

When the sankhe turn nice golden brown in color, drain them out from the wok. Take it out with a ladle. Hold the ladle on the wok for a while so that the extra oil drains back into the wok. Place the fried sankhe on a plate covered with absorbent paper to remove excess oil. Fry all the sankhe like this. To prepare sankhe it takes 5 to 6 minutes at a time.

khasta namakpare

Serving:

Crispy and super delicious layered sankhe are ready now and making them is really easy. To make them spicier, sprinkle them with chaat masala, black pepper and salt.

khasta namakpare

When the sankhe cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.

Suggestions: 

  • Knead stiff dough for making the sankhe. If the dough becomes soft, then knead it with some more dry  flour.
  • Keep the oil low medium while frying the sankhe. 

Khasta Namak Para - Layred Nimki - Khasta Mathri namakpare Namkeenkhasta namakpara
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain Flour - 2 cups
  • Salt - ½ tsp or to taste
  • Carom seeds - ½ tsp
  • Oil - more than ¼ cup
  • Oil - for frying
Instructions
  1. Take 2 cup refined flour in a bowl and to it add ½ tsp salt, ½ tsp carom seeds and ¼ cup oil. Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set and prepare the sankhe after that.
  2. After 20 minutes, lubricate the dough again to make it smooth. Divide it into four equal parts.
  3. Lift a dough ball at a time and flatten it. For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.
  4. Sprinkle some flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.
  5. Drop a little oil over and spread it evenly. Sprinkle some more flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.
  6. Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer. Sprinkle a little refined flour and spread it evenly. Now fold the sheet, fold it in three parts.
  7. Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe from it. The thickness of sheet is kept ½ cm or ¾ cm.
  8. Cut out long shakhe from the rolled sheet and place them on a plate. Similarly prepare the rest by flattening and cutting the dough balls.
  9. Heat enough oil in a wok or pan to deep fry the sankhe. Heat it in low flame. To check the oil, place your hand over the wok like this and feel the heat over hands. Oil is now hot enough. To fry the sankhe we need slightly medium hot oil. Keep the flame medium low.
  10. Gently slide the sankhe into the hot oil. Place as many sankhe as possible in the wok and fry till they turn golden brown in color from all sides.
  11. When the sankhe turn nice golden brown in color, drain them out from the wok. Take it out with a ladle. Hold the ladle on the wok for a while so that the extra oil drains back into the wok. Place the fried sankhe on a plate covered with absorbent paper to remove excess oil. Fry all the sankhe like this. To prepare sankhe it takes 5 to 6 minutes at a time.
  12. Crispy and super delicious layered sankhe are ready now and making them is really easy. To make them spicier, sprinkle them with chaat masala, black pepper and salt.
  13. When the sankhe cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.

 

 

Sweet Mathri Recipe – Indian Meethi Mathri Recipe – Til Maida ki Meethi Mathri

Sweet Mathri Recipe – Indian Meethi Mathri Recipe – Til Maida ki Meethi Mathri

Sweet mathri is a traditional deep fried snack flavored with sesame seeds. These sweet mathris are usually prepares for the festive season when every one of us are into preparing a host of homemade sweets and savoury snacks. Mathri are usually savoury and spices with some desi spices but this recipe is for a sweetened mathri.

In fact these devouring and super yummy sweet mathris can be served with a biscuit or cookie in your supper or you can have them after your meals as a sweet dish. Making these sweet mathri is really easy, less time consuming and are super delectable. So, here is an amazing and simple detailed recipe to make sweet mathri with step-by-step instructions. Enjoy!

Directions

Getting ready:

Take a pan and add sugar into it followed by ¼ cup of water. Turn on the flame. Once the sugar dissolves completely, turn off the flame. Let the sugar syrup cools down completely. If you are using powdered sugar then don’t prepare the syrup just add it directly into the flour.

maida meethi mathriMaking:

Add sesame seeds, semolina and ghee into the refined flour. Mix everything really well. Add sugar syrup into it and knead stiff dough. Dough should be stiffer than required for making pooris. If required then add 3 tbsp of water to the dough. For kneading this much quantity of flour ¼ cup of sugar syrup and 3 tbsp of water is required. Cover the dough and let it rest for 15-20 minutes. Then we will make mathris.

maida meethi mathri

After 15 minutes, dough has puffed a little. Now knead the dough again. If required then sprinkle some water and knead it again. Divide the dough into small balls. Roll the dough ball with hand until it turns smooth and keep it aside. Similarly, roll out the remaining dough balls.

maida meethi mathri

Lift a dough ball and roll it out in smooth ball. Flatten it gently between the palms to shape it like mathri. You can use rolling pin for making mathris. Keep the mathri little thick. Place it in a bowl. Similarly, prepare the rest of the mathris.

maida meethi mathri

Pour enough ghee in a wok to deep fry the mathris. Turn on the flame. Allow the ghee to melt completely. Ghee should be medium hot for frying the mathris. Slide as many mathris as possible into the wok.

maida meethi mathri

Once the mathris starts floating on the ghee, flip their sides. Keep flipping their sides and fry the mathris until they turn golden brown in colour from all the sides. Keep the flame on low-medium.

maida meethi mathri

Mathris are now fried aptly. Lift them with a slotted ladle and hold it against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, fry the rest of the mathris. It takes 5-6 minutes to fry a batch of mathris. Sweet mathris are now ready.

maida meethi mathriServing:

Serve this crispy-crunchy and delicious sweet mathris along with steaming hot cup of tea or coffee or have them whenever you crave for something sweet. Store them in an air-tight container after they cool down completely and relish eating for 2 months.

maida meethi mathriSuggestions

  • If you want then fry the mathris in refined oil but sweet mathris tastes delicious when fried in ghee.
  • Mathris can be prepared easily but make sure that you don’t add too much of sugar in the dough otherwise it will splatter in ghee while frying.
  • If the mathris are placed in not so hot ghee then also mathris may splatter and if the ghee is too hot then the mathris will turn golden brown quickly but it will not become crispy from inside.
  • For 30-35 mathris

Sweet Mathri Recipe - Indian Meethi Mathri Recipe - Til Maida ki Meethi Mathri maida meethi mathri
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Semolina – ½ cup
  • Sesame seeds – ¼ cup
  • Sugar – ⅓ cup
  • Ghee – ⅓ cup (melted)
  • Ghee – for frying mathris
Instructions
  1. Take a pan and add sugar into it followed by ¼ cup of water. Turn on the flame. Once the sugar dissolves completely, turn off the flame.
  2. Add sesame seeds, semolina and ghee into the refined flour. Mix everything really well. Add sugar syrup into it and knead stiff dough. Cover the dough and let it rest for 15-20 minutes.
  3. After 15 minutes, dough has puffed a little. Divide the dough into small balls.
  4. Lift a dough ball and roll it out in smooth ball. Flatten it gently between the palms to shape it like mathri.
  5. Pour enough ghee in a wok. Turn on the flame. Slide as many mathris as possible into the wok.
  6. Keep flipping their sides and fry the mathris until they turn golden brown in colour from all the sides. Keep the flame on low-medium.
  7. Mathris are now fried aptly. Transfer them on kitchen paper towel. Likewise, fry the rest of the mathris. Sweet mathris are now ready.
  8. Serve this crispy-crunchy and delicious sweet mathris along with steaming hot cup of tea or coffee.

 

Wheat Flour Sweet Mathri Recipe – Atta ki Meethi Mathri Recipe

Wheat Flour Sweet Mathri Recipe – Atta ki Meethi Mathri Recipe

Atta meethi mathri is another flaky, crispy and super delicious recipe that makes a perfect partner to your steaming hot cup of tea. This popular snack recipe can be consumed any time of the day. Mathris are a popular snack of northern India prepared especially for the festive seasons. There are various versions of making these mathris and sweet wheat flour mathri is one great and amazing twist to the mathri recipe.

Prepare these flaky, crusty mathris once in a bulk and store for up to a month or so. Store them in an airtight container and relish eating for long. So, with this recipe step-by-step picture, instructions and serving ideas make these scrumptious sweet mathris at your home. Enjoy!

Directions

Getting ready:

Heat a pan with ¼ cup of water along with sugar. Let it simmer until the sugar dissolves completely. Once the sugar is dissolved completely in water, turn off the flame. Let the sugar syrup cools down completely.

wheat flour meethi mathriMaking:

Add semolina into the wheat flour followed by ghee and sesame seeds. Mix everything really well. Now add sugar syrup in small portions and knead stiff dough for making mathri. The dough should be slightly stiffer than required for making pooris. Dough is now ready. Cover and keep the dough aside for 10-15 minutes to set.

wheat flour meethi mathri

After 15 minutes, knead the dough again. Divide the dough in small portions and roll it into balls. Place them in a bowl. Around 21-22 balls are prepared from this much quantity of dough.

wheat flour meethi mathri

Lift a dough ball and roll it out in smooth ball. Flatten it gently between the palms to shape it like mathri. You can use rolling pin for making mathris. Place it in a bowl. Similarly, prepare the rest of the mathris.

wheat flour meethi mathri

Pour enough ghee in a wok to deep fry the mathris. Turn on the flame. Allow the ghee to melt completely. Ghee should be medium hot for frying the mathris. Slide as many mathris as possible into the wok.

wheat flour meethi mathri

Once the mathris starts floating on the ghee, flip their sides. Keep flipping their sides and fry the mathris until they turn golden brown in colour from all the sides. Keep the flame on low-medium. Mathris are now fried aptly. Lift them with a slotted ladle and hold it against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, fry the rest of the mathris. Wheat flour sweet mathris are now ready.

wheat flour meethi mathriServing:

Serve this crispy-crunchy and delicious wheat flour sweet mathris along with steaming hot cup of tea or coffee or have them whenever you crave for something sweet. Store them in an air tight container after they cool down completely and relish eating for 2 months.

wheat flour meethi mathriSuggestions

  • Mathris can be prepared easily but make sure that you don’t add too much of sugar in the dough otherwise it will splatter in ghee while frying.

Wheat Flour Sweet Mathri Recipe - Atta ki Meethi Mathri Recipe wheat flour meethi mathri
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1.5 cup (200 grams)
  • Semolina – ¼ cup
  • Ghee – ¼ cup
  • Sugar – ¼ cup
  • Sesame seeds – 2 tbsp
  • Ghee – for frying mathri
Instructions
  1. Heat a pan with ¼ cup of water along with sugar. Let it simmer until the sugar dissolves completely. Sugar syrup is now ready.
  2. Add semolina into the wheat flour followed by ghee and sesame seeds. Mix everything really well. Now add sugar syrup in small portions and knead stiff dough for making mathri.
  3. Dough is now ready. Cover and keep the dough aside for 10-15 minutes to set.
  4. Divide the dough in small portions and roll it into balls. Place them in a bowl.
  5. Flatten it gently between the palms to shape it like mathri. Similarly, prepare the rest of the mathris.
  6. Heat some ghee in a wok. Ghee should be medium hot for frying the mathris. Slide as many mathris as possible into the wok.
  7. Keep flipping their sides and fry the mathris until they turn golden brown in colour from all the sides. Keep the flame on low-medium.
  8. Mathris are now fried aptly. Transfer them on kitchen paper towel. Likewise, fry the rest of the mathris. Wheat flour sweet mathris are now ready.
  9. Serve this crispy-crunchy and delicious wheat flour sweet mathris along with steaming hot cup of tea or coffee or have them whenever you crave for something sweet. Store them in an air tight container after they cool down completely and relish eating for 2 months.

 

Wheat Flour Mathri recipe – Whole Wheat Namkeen Mathri Recipe

Wheat Flour Mathri recipe – Whole Wheat Namkeen Mathri Recipe

Wheat flour mathris are crispy, flaky deep fried wheat flour mathris that taste super delicious and tempting.Have you ever tried making mathris with wheat flour, semolina and some desi spices? No! Then this is the recipe for you all. These mathris are prepared the same way like that prepaid with refined flour. If you don’t prefer eating mathris prepared with plain flour then try making wheat flour mathris.

These healthy versions of mathris go well with supper or have them as a light snack. We usually fry the mathris and the outcome is really crispy and flavorful but if you want a healthier version then bake the mathris. Try out this easy and simple recipe of wheat flour mathris yourself and enjoy!

Directions

Getting ready:

Strain the wheat flour through a sieve.

wheat flour mathriMaking:

Take a big mixing bowl. Add wheat flour, semolina, carom seeds, cumin seeds, black pepper, salt and oil. Mix everything really well.

wheat flour mathris

Now add water in small portions to knead stiff and firm dough. Cover and keep the dough aside for about 15-20 minutes to set.

wheat flour mathri

After that knead the dough again until it becomes smooth and soft. Then pinch small lumps from the dough.

wheat flour mathri

Lift one dough ball at a time and flatten it slightly with the help of your hands. Place on a rolling board and roll it out into 2 inch diameter thick round.

wheat flour mathri

Prick the rolled mathri with a fork and likewise prepare the rest of the dough balls as well.

wheat flour mathri

Heat enough oil in a wok and place 4-6 mathris at a time in the medium hot oil. Don’t crowd the oil by putting too much of mathris into it. Now deep fry the mathris until they become golden brown and crispy from all sides.

wheat flour mathris

Drain out the fried mathris on kitchen paper towel and similarly fry the rest of them. Tempting and crispy wheat flour mathri is ready.

wheat flour mathrisServing:

Serve these mouth-melting and scrumptious wheat flour mathris with a hot cup of tea or coffee. Store the remaining in an airtight container and they will go for almost 2 months, if you can resist!

Suggestion:

  • Fry the medium hot oil on medium-low flame until golden brown in color. The mathris will come out crispy.
  • For 20 mathris
  • Time – 50 minutes

Wheat Flour Mathri recipe - Whole Wheat Namkeen Mathri Recipe Wheat Flour Mathri recipe - Whole Wheat Namkeen Mathri Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup (200 grams)
  • Semolina – ¼ cup
  • Oil – ¼ cup
  • Oil – for frying mathris
  • Carom seeds – ⅓ tsp
  • Cumin seeds ½ tsp
  • Black pepper – ⅓ tsp (crushed)
Instructions
  1. Strain the wheat flour through a sieve.
  2. Take a big mixing bowl. Add wheat flour, semolina, carom seeds, cumin seeds, black pepper, salt and oil. Mix everything really well.
  3. Now add water in small portions to knead stiff and firm dough. Cover and keep the dough aside for about 15-20 minutes to set.
  4. After that knead the dough again until it becomes smooth and soft. Then pinch small lumps from the dough.
  5. Lift one dough ball at a time and flatten it slightly with the help of your hands. Place on a rolling board and roll it out into 2 inch diameter thick round.
  6. Prick the rolled mathri with a fork and likewise prepare the rest of the dough balls as well.
  7. Heat enough oil in a wok and place 4-6 mathris at a time in the medium hot oil. Don't crowd the oil by putting too much of mathris into it. Now deep fry the mathris until they become golden brown and crispy from all sides.
  8. Drain out the fried mathris on kitchen paper towel and similarly fry the rest of them. Tempting and crispy wheat flour mathri is ready.
  9. Serve these mouth-melting and scrumptious wheat flour mathris with a hot cup of tea or coffee. Store the remaining in an airtight container and they will go for almost 2 months, if you can resist!

 

Punjabi Masala Mathri Recipe – Masala Mathri Nimki

Punjabi Masala Mathri Recipe – Punjabi Mathri Recipe

Punjabi Masala Mathris are all time favorite crispy Indian snacks which is perfect cracker for your evening tea and today we are showing you how to make crispy, flavorful and quite easy to make spicy , not hot, masala mathris. The trick to make perfect mathris lies in the ingredients used for its preparation. Half a cup of ghee or oil in the flour helps impart a flaky crustiness to this luscious snack.

Crusty and crunchy Punjabi masala mathri prepared with desi spices is really scrumptious. You can prepare these mathris in large bulk and store in an airtight container. They keep good for more than two weeks. These tantalizing mathris can be prepared for any festival or as light snack. Try making these scrumptious masala mathris yourself with this easy to follow step-by-step recipe with pictures and enjoy!

Directions

Getting ready:

1. Coarsely ground coriander seeds, fennel seeds, black pepper and clove in a mixture grinder or in ihe mortar pestle.

masala mathriMaking:

2. In a big mixing bowl, add refined flour, wheat flour, gram flour, semolina, salt, cumin seed, carom seeds, asafoetida, dry fenugreek leaves and coarsely ground spices.

masala mathri recipe

3. Mix everything really well and then add some oil to it.

masala mathri

4. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 15-20 minutes.

masala mathri

5. After this, knead the dough again until smooth and make small lumps from it.

masala mathri

6. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well.

masala mathris

7. Heat enough oil in a wok and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown and crusty.

masala mathri

8. Drain out the fried ones on kitchen paper towels to remove excess oil. Likewise fry the rest.

masala mathrisServing:

9. Serve this crispy and spicy masala mathris with any pickle and relish eating. Store the remaining in an airtight container. It keeps good for 2 months.

masala mathrisSuggestions

  • Knead a firm dough and the oil should not be too hot for frying. Mathris fried on low flame are nice and crusty.
  • Instead of flattening them with hands, you can also use rolling pin. Roll out thick mathris and poke all over with the help of a fork.
  • For 25-30 mathris
  • Time- 70 minutes

Punjabi Masala Mathri Recipe Punjabi Masala Mathri Recipe
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour - 2 cups (250 grams)
  • Wheat flour - ½ cup (75 grams)
  • Gram flour - ½ cup (50 grams)
  • Semolina - ¼ cup (50 grams)
  • Oil - ½ cup
  • Cumin seeds - ½ tsp
  • Carom seeds - ½ tbsp
  • Coriander seeds - 1 tsp
  • Fennel seeds - 1 tsp
  • Black pepper - ½ tsp
  • Clove - 4
  • Salt - Less than 1 tsp or to taste
  • Asafoetida - 1 pinch
  • Dry Fenugreek leaves - 2 tbsp
Instructions
  1. Coarsely ground coriander seeds, fennel seeds, black pepper and clove in a mixture grinder or in ihe mortar pestle.
  2. In a big mixing bowl, add refined flour, wheat flour, gram flour, semolina, salt, cumin seed, carom seeds, asafoetida, dry fenugreek leaves and coarsely ground spices.
  3. Mix everything really well and then add some oil to it.
  4. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 15-20 minutes.
  5. After this, knead the dough again until smooth and make small lumps from it.
  6. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well.
  7. Heat enough oil in a wok and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown and crusty.
  8. Drain out the fried ones on kitchen paper towels to remove excess oil. Likewise fry the rest.
  9. Serve this crispy and spicy masala mathris with any pickle and relish eating. Store the remaining in an airtight container. It keeps good for 2 months.