Mathri (Punjabi Style)

Mathri or mathiya, are a classic Punjabi snack. Undoubtedly, this traditional treat is perfect for pairing with afternoon tea or taming mid-day cravings. Moreover, our authentic Mathri is:

  • Authentically flavored
  • Perfectly crispy and golden
  • Suitable for vegetarians 
  • 100% vegan
  • Easy to make with staple pantry ingredients
  • An iconic symbol of Punjabi hospitality

What are mathri made of?

Mathiya, commonly known as Mathri in many parts of India, is traditionally made from plain flour, oil, and seasonings. The recipe might vary slightly from one region to another, but the essence remains the same: a crispy, flaky snack.

What are the different types of mathri?

Mathri is flavored in many ways. Some prefer to add spices like fenugreek leaves (methi) or black pepper to give a distinct flavor. There are also sweet versions of it, known as “meethi mathri” made using sugar or jaggery.

What is the origin of mathri?

Mathri finds its roots in North India. It started as a local delicacy, but over time, its popularity grew, and it’s now popular all across India and beyond. It’s enjoyed all year round, whether for an afternoon snack or as part of a celebration.

If you’re looking for more tasty recipes, we think you’d love our homemade onion bhajis, garlic roast potatoes, and daal.

Ingredients for Punjabi mathri

To make mathri, you’ll need:

Equipment needed to make Punjabi mathiya

To make mathi, you’ll need a:

  • Mixing bowl
  • Rolling pin
  • Knife
  • Frying pan
  • Few sheets of paper
  • Slotted spoon

How to make Punjabi mathri

Mix the ingredients

Firstly, in a large mixing bowl, combine the plain flour, vegetable oil, caraway seeds, and salt.

Form the dough

Secondly, don’t knead the mixture. Instead, mix it until all the ingredients come together as a dough.

Shape the mathiya

Following this, roll the dough into a long sausage, approximately 1 inch in thickness and XXX in length. Subsequently, divide this sausage into equal pieces, each about 1 inch wide. Flatten each piece using your palms and thereafter, roll it into a disk that’s just under 0.5cm thin and 2 inches in diameter.

Slit the middle

With a knife, make a small slit in the center of each disk. This not only gives the mathi its traditional look but also helps it cooks evenly and stops it from inflating.

Fry the mathri

Heat the oil to 160°C in a frying pan. Once the oil is hot, carefully slide in the mathris a few at a time. Fry them until they turn a beautiful golden brown. Meanwhile, flip them to ensure they cook evenly on both sides.

Cool and serve Punjabi mathi

Lastly, once fried, transfer them to a bowl lined with tissue paper. The tissue absorbs excess oil. Allow them to cool. Once they’re cool, they’re ready to enjoy.

Storing Punjabi mathri

Mathi stays fresh for weeks when in an airtight container. Enjoy them with pickles, yogurt, or a cup of chai.

Golden Punjabi mathri.

Mathri (Punjabi style)

Mathri or mathiya, are a classic Punjabi snack. Undoubtedly, this traditional treat is perfect for pairing with afternoon tea or taming mid-day cravings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 20 people

Equipment

  • Mixing bowl
  • Rolling Pin
  • Knife
  • Large wok
  • Few sheets of kitchen roll
  • Slotted spoon

Ingredients
  

  • 1.5 kg plain flour
  • 300 ml sunflower oil
  • 2 tbsp caraway seeds
  • 2 tbsp salt

Instructions
 

  • Combine plain flour, vegetable oil, caraway seeds, and salt in a mixing bowl.
  • Mix until it forms a cohesive dough without kneading.
  • Roll dough into a 1-inch thick sausage and cut into 1-inch wide pieces.
  • Flatten each piece into 1/2 cm thin disks with a small slit in the center.
  • Heat oil to 160°C and fry the disks until golden brown.
  • Transfer to a bowl with tissue paper to absorb excess oil.
  • Allow to cool before enjoying.
Keyword desi food, mathi, mathiyan, mathri, punjabi, south asian, vegan, vehetarian

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating