Mathri / Mattis

mathri, mattis

Mathri is a classic and comfort snack especially prepared during winters with an addition of fenugreek leaves and a dose of pepper with a piquant seasoning of carom seeds, which can also be stored for couple of days. Mathri is usually prepared during this time of the year to be taken along with your hot coffee/tea. The snack is taken as a breakfast also since its quiet filling. Enjoy this savory flaky snack and here's the recipe follows.


1. All purpose flour/maida - 1/2 kg.
2. Carom seeds/Ajwain - 1 tsp.
3. Peppercorns - few
4. Semolina/sooji/rava - 2 tbsp.
5. Oil 1/2 to 3/4th cup + for deep frying
6. Salt to taste

Cooking Method:

1. Take all purpose flour/maida in a large bowl adding salt, semolina/sooji and carom seeds to it. Now add 1/2 to 3/4th cup of oil and rub the oil with your fingertips into the flour until it resembles fine breadcrumbs. Make a pliable dough by sprinkling some water little at a time. 

2. Pinch a little dough, make it into round shape, and pat it making a depression in the centre and placing a peppercorn into it. Work on rest of the dough in the same manner and set this aside.

3. Heat oil in a pan, and fry these Mathris batch by batch in low-to- medium heat (since Matrhis has to be cooked) until a light golden color is formed. Remove them on an absorbent paper; serve them along with the hot tea/coffee taking comfort in this cold 


mathri, matri, matti, namakpaare


1. Here's the Mathri recipe, which suits all occasions and weather. But basically, in winter, fresh or dry fenugreek leaves can be added to combat the winter chillness. 

2. Let the dough be hard to form the flaky like texture in the Mathris. 

3. Cumin seeds can be added as an alternative to the carom seeds depending upon the availability. 

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