Diwali Recipes – yaar, when you think of Diwali, what comes to mind? The diyas, the rangoli, the new clothes, and of course, the snacks. And among all the snacks, mathri holds a special place. It is crispy. It is flaky. It is addictive. Those round, golden-brown discs, flavoured with ajwain and ghee, are the perfect companion to a hot cup of chai. The smell of roasted cumin and carom seeds. The crunch when you bite into one. The flaky layers that melt in your mouth. I remember my grandmother making mathri every Diwali. She would fill a big steel dabba with them. By the end of the week, the dabba would be empty. We would blame each other. But we all knew who the culprit was.
Mathri – Crispy, Flaky Diwali Recipes Snack
Mathri is one of the easiest Diwali Recipes you can make at home. It needs just a few basic ingredients – maida, ghee, ajwain, and salt. The key is to fry them on low heat so they become crispy all the way through. This recipe is my way of keeping my grandmother’s tradition alive.
A small tangent: The first time I made mathri, I fried them on high flame. They were brown on the outside but raw inside. My grandmother said, “Beta, dheeme se talna. Andar se pakna chahiye.” I learned. Now they are perfect every time.
Ingredients
For the Mathri
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2 cups all-purpose flour (maida)
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½ cup ghee (melted) – or oil
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1 teaspoon ajwain (carom seeds) – crushed
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1 teaspoon cumin seeds (jeera) – crushed
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½ teaspoon black pepper powder (optional)
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1 teaspoon salt (or to taste)
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½ cup water (or as needed for kneading)
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Oil for deep frying
For Garnish (Optional)
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A pinch of chaat masala
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A pinch of red chilli powder
Alternatives
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No maida? Use whole wheat flour. The mathri will be denser but still crispy.
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No ghee? Use oil. The texture will be slightly different but still good.
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No ajwain? Use oregano or skip. The taste will change.
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Vegan: Already vegan if you use oil instead of ghee.
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Gluten-free: Use gluten-free flour. The texture will be very different.
Step-by-Step Recipe Method
1st Step: Mix the Dry Ingredients
In a large bowl, combine maida, ajwain, cumin seeds, black pepper (if using), and salt. Mix well. Add the melted ghee. Rub it into the flour with your fingers until it looks like breadcrumbs. This step is important – it makes the mathri flaky and crispy.
A mistake I made: I added the ghee all at once. The flour became lumpy. Add gradually and rub well.
2nd Step: Knead the Dough
Slowly add water, little by little, and knead into a stiff dough. The dough should be firm, not soft. If it is soft, the mathri will absorb oil and become soggy. Cover and let it rest for 15 to 20 minutes.
3rd Step: Roll the Dough
Divide the dough into small equal-sized balls – about the size of a lemon. Take one ball and roll it into a small, thick circle – about 3 inches in diameter and ¼ inch thick. Do not roll too thin. The mathri should have some thickness.
4th Step: Prick the Mathri
Using a fork, prick the rolled mathri all over. This prevents it from puffing up while frying. It also helps the mathri cook evenly and become crispy.
A mistake I made: I forgot to prick the mathri. They puffed up like puris. Not what we want.
5th Step: Heat the Oil
Take a deep kadhai. Add enough oil for deep frying. Heat on medium flame. To test if the oil is ready, drop a tiny piece of dough into the oil. It should rise to the surface slowly and sizzle gently. Not too fast (oil too hot) and not too slow (oil too cold).
6th Step: Fry the Mathri
Carefully slide the mathri into the hot oil. Do not overcrowd – fry in batches. Fry on low to medium flame, stirring occasionally. The mathri will first sink, then rise to the surface. Fry until they are golden brown and crispy – about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels.
A mistake I made: I fried on high flame. The mathri browned quickly but remained raw inside. Fry on low to medium flame for even cooking.
7th Step: Cool and Store
Let the mathri cool completely. They will become crispier as they cool. Store in an airtight container at room temperature for up to 2 weeks.
8th Step: Serve and Enjoy
Transfer the mathri to a serving bowl. Sprinkle with a pinch of chaat masala or red chilli powder if you like. Serve with a hot cup of chai. Take a bite. Hear the crunch. Smile.
Pro Cooking Tips
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Mistake to avoid: Frying on high flame. The mathri will brown outside but stay raw inside. Fry on low to medium flame.
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Stiff dough: The dough must be stiff, not soft. Soft dough absorbs oil and becomes soggy.
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Ghee is key: The ghee makes the mathri flaky. Do not skip it. Rub it well into the flour.
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Pricking is important: Always prick the mathri with a fork. This prevents puffing and ensures even cooking.
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Cool completely: Let the mathri cool completely before storing. Warm mathri will become soft in the container.
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Storage: Store in an airtight container at room temperature. They stay fresh for up to 2 weeks.
Variations & Substitutes
Healthy version: Use whole wheat flour. Use less ghee (¼ cup). Bake the mathri at 180°C for 15 to 18 minutes instead of frying.
Jain version: No onion, no garlic – already not in this recipe. Use rock salt. All ingredients are Jain-friendly.
Without onion-garlic: Already without.
Vegan version: Already vegan if you use oil instead of ghee.
Spicy Mathri: Add ½ teaspoon red chilli powder to the dough. Sprinkle with chaat masala after frying.
Masala Mathri: Add ½ teaspoon garam masala and ¼ teaspoon amchur powder to the dough. A tangy twist.
Methi Mathri: Add 1 tablespoon dried fenugreek leaves (kasuri methi) to the dough. Aromatic and delicious.
Serving Suggestions
Serve these mathri as:
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A festive snack during Diwali, Holi, or Raksha Bandhan
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A tea-time snack with hot chai
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A gift for friends and family (pack in a beautiful box)
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A crunchy accompaniment to a meal
Best time to enjoy? Any time you want a crispy, savoury snack. Also perfect for when you have guests and need something ready.
For another traditional Diwali Recipes snack, check out my Namak Pare Recipe on Luckky Corner – crispy, diamond-shaped, and so addictive. And for a sweet treat, try my Besan Ladoo Recipe – golden, nutty, and festive.
FAQs
What is mathri made of?
Mathri is made from maida (all-purpose flour), ghee, ajwain, cumin seeds, and salt. It is a crispy, flaky Indian snack.
Why are my mathri not crispy?
You fried them on high flame, or the dough was too soft. Fry on low to medium flame and ensure the dough is stiff.
Why did my mathri absorb oil?
The oil was not hot enough, or the dough was too soft. Ensure the oil is at the right temperature and the dough is stiff.
Why did my mathri puff up?
You forgot to prick them with a fork. Always prick the mathri all over before frying.
Can I bake mathri instead of frying?
Yes. Brush with oil and bake at 180°C for 15 to 18 minutes, flipping halfway. They will be less crispy but healthier.
How long do mathri last?
Store in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 2 months.
Conclusion
This Diwali Recipes favourite – mathri – is my way of bringing festival crunch to my kitchen. Crispy, flaky, and so addictive. My family now asks for these every Diwali. My grandmother’s recipe lives on.
Make these for your next festival. Mix the dough. Roll and prick. Fry on low flame. Then take a bite and hear the crunch. Then come back here and tell me – did your mathri turn out crispy? Did you add extra ajwain? Did you eat ten in one sitting? I am waiting.
