Try this whole wheat flour mathri recipe, this crispy snack is made with flour, semolina, oil and salt. Mathri or mathi is a very popular north Indian fried tea time snack, It is flakey, crispy and savoury. It is mostly eaten with tea or pickle or chutney and is a must in festivals like Diwali, Holi, and karwa chauth.
Traditionally mathri is made with all-purpose flour (maida) but in this recipe, I have used wholewheat flour. Wheat flour mathri tastes slightly different from traditional mathri, this recipe requires very minimal effort and minimal ingredients.
My grandma loves mathri, she always prepares big batches and we have it for a month. she has a fixed evening tea snack which is tea with mathri, biscuit and namkeen. My grandma’s recipes you may like- Jaggery roti, sweet mango pickle, and white butter.
I have shared both the version that is baked and fried but the fried one is the winner and I am not a fan of baked mathri. you can try both ways.
Quick Jump
- Ingredients
- How to make mathri with wheat flour
- Top tips
- Variations
- Other recipes you might like
- Recipe card
Ingredients
Dry ingredients– wheat flour, semolina.
Wet ingredients– oil, water.
Other– carom seeds, salt.
How to make mathri with wheat flour
Add whole wheat flour, semolina, carrom seeds, salt, and oil in a big bowl. Crumble and mix the flour mixture.
Now, add water to it and knead it into a tight dough. Do not add all the water at once, add 2 to 3 tablespoons of water each time or as required.
Cover and rest the dough for 15 to 20 minutes. Divide the dough into two portions as I have shown both the ways that are baked and fried, you can try both or any one way.
Frying
Divide one portion of the dough into small lemon-size balls then roll it and flatten it between the palm. repeat the same for the rest of the dough ball.
Roll each dough ball lightly with the rolling pin, it doesn’t need to be perfectly round. Also, it should have a medium thickness which is neither too thick nor too thin.
Prick fork on the surface of each mathri.
Fry mathri in medium-hot oil at low to medium flame until golden and crisp on both sides. Fry 4 to 5 mathri in each batch, do not overcrowd as you may face difficulty while flipping or it may break while flipping.
(Note- Keep adjusting the flame from medium to low while frying)
When fried, transfer it to a kitchen paper towel to drain off the excess oil. when the mathri cools to normal room temperature, transfer it into an airtight container.
Baking mathri
Preheat the oven to 180 degrees Celsius
Roll the other portion of the dough with a rolling pin then use a cookie cutter to cut out the mathri. I have used a star-shaped cookie cutter, you can use a round one too.
Place the mathri over the parchment-lined baking tray and bake it in a preheated oven at 180 degrees for 20 to 25 minutes until golden. Flip the mathri after 10 minutes of baking so that both sides are baked evenly.
(Note- Keep an eye while baking as different brand oven temperature differs)
Once baked, place the mathri over the wire rack to cool down. Store the mathri in an airtight container.
Top tips
- Wheat flour can be substituted with all-purpose flour (maida).
- Use flavourless oil like extra light olive oil or canola oil or refined oil.
- Make a tight dough, it shouldn’t be soft or hard.
- While rolling the mathri make sure it has medium thickness. If the mathri is thin then it will become hard after frying, If it is thick then it may remain uncooked and heavy.
- Fry the mathri in medium hot oil. If the oil is not hot enough then mathri will absorb the oil and will become soggy. If the oil is too hot, the mathri will turn dark brown or burn.
- Keep an eye while baking as every oven temperature differs.
- Store mathri in an airtight container at normal room temperature. It stays good for 1 to 1.5 month.
Variations
Methi wheat mathri– add kasuri methi (dry fenugreek) to the flour mixture before kneading the dough. It adds excellent flavour to it.
Kali mirch mathri– add crushed black pepper to the flour mixture and then knead the dough. Place whole black pepper in the centre of each rolled mathri.
Other recipes you might like
Recipe card
Mathri recipe with wheat flour|wheat flour mathri recipe
Mathri or mathi is a very popular north Indian fried tea time snack, It is flakey, crispy, and savory. It is mostly eaten with tea or pickle or chutney and is a must in festivals like Diwali, Holi, and karwa chauth.
Ingredients
- 2 cup wheat flour
- 1/2 cup semolina
- 1 teaspoon carom seeds
- 1 1/2 teaspoon salt
- 1/2 cup oil
- Water
Instructions
- Add 2 cups whole wheat flour, ½ cup semolina, 1 tsp carrom seeds, salt, and ½ cup oil in a big bowl. Crumble and mix the flour mixture.
- Now, add water to it and knead it into a tight dough. Do not add all the water at once, add 2 to 3 tablespoons of water each time or as required.
- Cover and rest the dough for 15 to 20 minutes. Divide the dough into two portions as I have shown both the ways that are baked and fried, you can try both or any one way.
Frying
- Divide one portion of the dough into small lemon-size balls then roll it and flatten it between the palm. repeat the same for the rest of the dough ball.
- Roll each dough ball lightly with the rolling pin, it doesn't need to be perfectly round. Also, it should have a medium thickness which is neither too thick nor too thin.
- Prick fork on the surface of each mathri.
- Fry mathri in medium-hot oil at low to medium flame until golden and crisp on both sides. Fry 4 to 5 mathri in each batch, do not overcrowd as you may face difficulty while flipping or it may break while flipping.
(Note- Keep adjusting the flame from medium to low while frying)
- When fried, transfer it to a kitchen paper towel to drain off the excess oil. when the mathri cools to normal room temperature, transfer it into an airtight container.
Baking mathri
- Preheat the oven to 180 degrees Celsius
- Roll the other portion of the dough with a rolling pin then use a cookie cutter to cut out the mathri. I have used a star-shaped cookie cutter, you can use a round one too.
- Place the mathri over the parchment-lined baking tray and bake it in a preheated oven at 180 degrees for 20 to 25 minutes until golden. Flip the mathri after 10 minutes of baking so that both sides are baked evenly.
(Note- Keep an eye while baking as different brand oven temperature differs)
- Once baked, place the mathri over the wire rack to cool down. Store the mathri in an airtight container.
Notes
- Wheat flour can be substituted with all-purpose flour (maida).
- Make a tight dough, it shouldn't be soft or hard.
- While rolling the mathri make sure it has medium thickness. If the mathri is thin then it will become hard after frying, If it is thick then it may remain uncooked and heavy.
- Fry the mathri in medium hot oil. If the oil is not hot enough then mathri will absorb the oil and will become soggy. If the oil is too much hot then the mathri will turn dark brown or it may burn.
- Keep an eye while baking as every oven temperature differs.
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 69Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 78mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 1g
All information presented are intended for informational purposes only.
If you have tried this Wheat flour mathri recipe or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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