Khasta Dhaniya Mathri - Dhania Masala Mathari Recipe
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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)
  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.
Recipe by Indian Good Food at