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Mathri /Mathari is a savoury, dry snack. It has a biscuit like texture. It originates from Rajasthan but other regional variations are also available. It has a long shelf life hence it is a very popular snack to carry while travelling.

It is generally made from wheat flour. But this recipe also has semolina and self-raising flour that makes mathri very scrumptious. Instead of rolling them as small discs, I have cut them into strips.

Preparation time :

10 minutes

Cooking time :

15 - 20 minutes

Total time :

Serves :

4 - 6


Wheat flour

Self raising flour



Carom seeds

Chilli powder

Nigella seeds




In a bowl, mix all the dry ingredients. Mix well.

In a small saucepan, heat ghee. Pour over the mixture.

Carefully mix well as the ghee is hot. Then, slowly add water and make tight dough.

Cover and keep aside at least for 30 minutes.

Knead the dough and make small balls.

Roll them into discs of medium thickness. Score all over the disc to avoid mathri strips from puffing.

Then, cut into small strips using a knife or a cookie cutter.

In a pan, heat oil on medium heat. Slowly, add the strips into oil and fry till they turn golden brown.

Remove from oil and place on a paper towel to drain off excess oil.

Once, they cool down to room temperature store them in an airtight container.


Serving Suggestions


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