Mathri Recipe (Punjabi Mathiya or Mathari)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy, flaky North Indian savory crackers seasoned with carom seeds, cumin, and fenugreek. Both fried and baked versions are offered, traditionally eaten as a tea-time snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 30- 2 cups all purpose flour ((maida) - 250 grams)
- ½ cup whole wheat flour ((atta) - 60 grams)
- 3 tablespoons ghee (or 3 tablespoons oil - any neutral tasting oil)
- 5 to 6 tablespoons water (or add as required)
- 2 teaspoon carom seeds ((ajwain))
- 2 teaspoon black peppercorns (- crushed coarsely or kept whole if you prefer)
- 2 teaspoon dry fenugreek leaves (kasuri methi)
- 1 teaspoon cumin seeds
- 1 pinch asafoetida ((hing) - optional)
- 1 pinch baking soda (- optional for frying but do add if baking the mathri)
- salt (as required)
- oil (as required, for deep frying)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 39mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 34mg
- Calcium
- 4mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 39MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.