Matthi Recipe | How To Make Matthi or Mathri At Home

Matthi recipe or mathri is a Rajasthani snack. It is a kind of flaky biscuit from north-west region from India. Matthi is a delicious snack recipe which is served in most of the houses in a tea time snack. If you have sufficient time at home then you can make these matthi at your home as it is a time consuming recipe but its taste worth all the time. Let’s know how to make these crispy matthi at home.

Necessary Ingredients Required For Matthi Recipe

  • All purpose flour or fine flour or maida = 400 gm
  • Semolina or suji = 100 gm
  • Salt = as per taste
  • Black pepper = 1 tsp, crushed
  • Carom seeds or ajwain = 1/2 tsp
  • Baking soda = 1/2 tsp
  • Curd = 100 gm
  • Dry fenugreek leaves or kasuri methi = 1 tbsp
  • Oil = 2 tbsp, for kneading dough
  • Oil = for frying
  • Water = as required

Method of Making In Simple And Easy Steps

Step 1

Sieve fine flour well.

Step 2

In a bowl, add fine flour, semolina, salt, crushed black pepper, dry fenugreek leaves, baking soda, curd and oil.

Step 3

Mix all the ingredients well.

Step 4

Now gradually add water little by little and knead a dough from it. Dough must not be too soft nor too hard.

Step 5

Keep it aside for 1 hour to 2 hours by covering a muslin cloth.

Step 6

Divide the dough into some equal portions.

Step 7

Now roll it out and make a ball from it.

Step 8

Flatten it equally with the help of rolling pin or you may also use dry flour for dusting.

Step 9

With the help of cookie cutter or a sharp object, cut it into small rounds. Now prick them all over with the help of fork.

Step 10

Make all the matthi with the similar process.

Step 11

Take a kadai, pour oil in it and heat it up.

Step 12

Deep fry the matthis. Don’t overcrowd the pan with matthi.

Step 13

Fry them until they turn golden in color and flip in between if needed.

Step 14

Strain the excess oil and fry all matthi with the mentioned process.

Your matthi are ready to serve. Serve them immediately or you can also store it in an airtight container for about 2 months. Enjoy it in your tea time or whenever you want.

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