As the month of Diwali approaches, the preparation for Diwali begins with cleaning of house, a big shopping list, preparations of sweets and savouries etc. When I was a kid, it used to be month long celebration starting from Navratri. But as the time has changed, with that has changed the traditions as well. Now most of the people are getting health conscious and avoiding fried or sweet stuff. If not so, they don’t want to bother themselves making all those things at home and buy readymade.

When I start making sweets for Diwali, my husband always asks me not to tie myself in making all that stuff and get from the market. But that doesn’t give me satisfaction. So I make a number of things, but with a reduced quantity.

One thing that is sure to be made is mathri, both sweet as well savoury.

Mathri is a famous North Indian snack that you can find everywhere, whether a departmental store or a sweet shop. You can find a jar of mathris even in a small kiosk of tea.

Mathris have a long shelf life. If stored in an airtight container, it stays well upto 2 months.

Mathris are made in a variety of ways. Today I’m making whole wheat flour mathri with lots of spices, so is called masala mathri.

masala mathri

Print Recipe
Punjabi Masala Mathi / Whole Wheat Masala Mathri
masala mathri
Prep Time 10 min
Cook Time 25-30 min
Passive Time 30 min
Servings
mathris
Ingredients
Prep Time 10 min
Cook Time 25-30 min
Passive Time 30 min
Servings
mathris
Ingredients
masala mathri
Instructions
  1. Take whole wheat flour in a big bowl.
  2. Add carom seeds, red chilli powder, garam masala, pomegranate powder, kasuri methi, salt and baking soda to it.
    masala mathri
  3. Add warm ghee or oil and rub with your hand generously until the mixture turns crumbly.
    masala mathri
  4. Knead a tight dough by adding warm water in increments. The dough won't be smooth. We are not to knead it much, just bring it together.
    masala mathri
  5. Cover the dough with wet muslin cloth and keep for about 30 minutes.
  6. Knead it again slightly and roll into ½ inch thick. Prick all over with a fork. This helps to prevent it from puffing up like a puri. Cut into rounds with a cookie cutter.
    masala mathri
  7. Heat oil in a wok over medium flame. Fry 4-5 mathris at a time at low medium heat till golden brown and crisp. Drain on a kitchen towel.
  8. Cool them to room temperature and store in airtight container. Enjoy masala mathri with a cup of tea.
    masala mathri
Recipe Notes
  • The flour should be rubbed well with oil. the more you do so, better will be the texture.
  • The water to make dough should be added gradually to make a stiff dough.
  • Mathris should not be fried in very hot oil. You can check the hotness of oil by dropping little dough in hot oil. If it comes up gradually, the oil is appropriately hot and if it comes up immediately, the oil is very hot and mathri will not cook from inside.
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