3 Types Of Mathri

Published On October 8, 2025
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

All Purpose Flour / Maida - 1 Cup + As required
Salt - As per taste
Carom Seeds / Ajwain - 1/2 tsp
Oil - As required
Lukewarm Water - As required
Clarified Butter / Ghee - As required
Boiled Potato / Uble Hue Aloo - 1 Peeled and chopped
Tomato / Tamatar - 1/2 Finely chopped
Onion / Pyaz - 1/2 Finely chopped
Green Chutney / Hari Chutney - As required
Sweet Chutney / Meethi Chutney - As required
Red Chilli Powder / Lal Mirch powder - As required
Chaat Masala - As required
Nylon Sev / Zero Number Sev / Bhujiya - As required
Coriander Leaves / Hara Dhaniya - For garnishing
Powdered Mishri - As required
Saffron / Kesar - A few strands soaked in 1 tbsp of water
Cardamom Powder / Elaichi Powder - For garnishing
Pistachios Flakes - For garnishing
Almond Flakes - For garnishing
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING DOUGH ;
Take maida in a mixing bowl. Add salt, carom seeds and oil for moyan. Check the moyan by binding the flour. If it binds, the moyan is perfect. Else, add more oil.
Now add lukewarm water gradually to prepare a medium soft dough. Keep it aside and let it rest for 10 to 15 minutes.
FOR PREPARING MATHRI GLASS CHAAT :
After 10 minutes, take a small portion of the dough. Make a small ball and press it between palms. Roll it and then prick the mathri using a fork. Likewise, prepare all the mathris from the dough.
Heat oil in a Prestige stainless steel tri-ply pan. When the oil is medium hot, carefully drop the prepared mathri in it.
Deep fry it on a low to medium flame for 3 to 4 minutes until it turns crispy and golden brown from both sides. Then, take them out on a plate using a slotted spoon.
Take boiled potato in a serving glass. Add tomato, onion, and the prepared mathri by breaking them into 2 pieces.
Now add green chutney and sweet chutney on it. Sprinkle red chilli powder and chaat masala. Now garnish it with bhujiya and coriander leaves.
FOR PREPARING TRIANGLE MATHRI :
Take a small portion of the dough. Make a small ball and press it between palms. Roll it and fold into half and again fold it to make a triangle shape.
Now press its upper corner side and then prick the mathri using a fork from the upper side only. Likewise, prepare all the triangle mathris from the dough.
Heat oil in a Prestige stainless steel tri-ply pan. When the oil is medium hot, carefully drop the prepared mathri in it.
Deep fry it on a low to medium flame for 3 to 4 minutes until it turns crispy and golden brown from both sides. Then, take them out on a plate using a slotted spoon.
FOR PREPARING SWEET MATHRI :
Take a small ball sized mathri dough and make a round shaped medium circular peda from the dough. Dust it with flour and roll a peda to make a roti.
Apply ghee on it. Sprinkle maida on it. Then make a roll of it. Cut it into small pieces. Press it and roll it.
Heat oil in a Prestige stainless steel tri-ply pan. When the oil is medium hot, carefully drop the prepared mathri in it.
Deep fry it on a low to medium flame for 3 to 4 minutes until it turns crispy and golden brown from both sides. Then, take them out on a plate using a slotted spoon.
Now coat it with powdered mishri. Take it out on a serving plate. Garnish it with saffron water, cardamom powder, pistachios, and almonds flakes.
'3 Types Of Mathri' are ready to be served.