Mathari / Indian Flaky Biscuits….


Mathris are one of all time favorite crispy deep fried Indian crackers. They are one of the most popular snacks in North India & is served with mango, chilli or lemon pickle along with tea.
Their specialty is that you can make them at home and can be stored for more than a month

Yields around 30 medium size


Whole wheat Flour/ Atta – 1 1/2 cups
APF flour – 1/2 cup (Maida)
Black pepper powder – 1/1 tsp (freshly ground)
Ghee Or Oil – 4 tbsp I used Ghee
Carom seeds – 1 tsp
cumin seeds – 1 tsp
Salt to taste
Lukewarm Water for kneading – around 1/4 cup
Oil for deep frying

Method :

Mix both the flours, salt ,cracked pepper , carom seeds and cumin seeds in a bowl.
Add the ghee/ oil and rub between your palms until it takes the form of breadcrumbs.
Knead with water and and form a pliable but firm dough .
Cover with the damp cloth and set aside for 30 minutes.
Divide the dough into small balls and roll them into 3 inch circle. Repeat with the rest.
Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
Heat the oil in a kadhai or deep-frying pan on medium heat. Frying pan should have at least 1 inch of oil.
To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry the rolled mathris in a batch over moderate heat.
Remove and drain on paper towels.


Mathris can be stored for a month in airtight containers.
If the mathris are cooked on high heat, they will become soft.



  1. I love the textured surface you have created. πŸ™‚ I find it so difficult to make crispy fried snacks…. Not because I don’t know how to make them; just because I gobble them as I am making them. πŸ™‚

  2. This is a perfect base for a snack, especially accompanied with a good home-made chutney. I also admire your ability to photograph them – most of my cracker recipes never get posted because I have so much trouble doing them justice in photos.

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