Mathri / mathi - a north indian layered savory cookie

6 servings
25 min
5 min
Very Easy


Number of serving: 6
All Purpose flour (Plain flour or maida) -2 cups

Semolina(Rava/Suji) - 1/2 cup

Bishops weed(Ajwain)-1/2 teaspoon

Butter /Ghee / Margarine 2 tablespoons

Salt as per taste

Oil to fry


  • In a wide mouthed vessel, Add in the all purpose flour and semolina, salt as per taste( add very little salt, as your mathri will become salty otherwise).
  • Add the ajwain and butter and mix well. The flour should look crumbled. This means that the butter is mixed well.
  • Now add a little lukewarm water and mix well, add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15-20 minutes.
  • Divide the dough into about 40 equal parts. Take each part of the dough and make a flat ball shape. You can roll them neatly with a rolling pin.
  • They will actually enjoy pressing flat shapes of dough balls using their palms. Imperfect is Perfect. Too perfect looks like you bought it from the shop. The homemade ones should always look a bit imperfect but with loads of love packed in it.Heat the oil in a frying pan.
  • Ensure the oil is not fuming hot but just medium hot(you can do a dough test and if the dough rises immediately you know the temperature of the oil is just perfect). Put in some of the handmade or rolled out mathris.
  • Don't over crowd the oil, just put enough mathris to cover the frying oil. Fry on a low flame so that they get cooked well and form into layers of crispy biscuit.
  • Fry the mathris until both sides are a light golden-brown.
  • Enjoy with pickles or a cup of tea.

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