Mathri (Mathiya) is a delicious snack in India, especially in the northern region. It varies styles according to taste and traditions.

Today, we are going to share Punjabi style Mathri — a popular Diwali snack item among Punjabi food lovers.

This tasty and crunchy Punjabi snack recipe is prepared with desi spices. Although it's suitable for any festival, Mathri is especially prepared and enjoyed during the Diwali festival. It's easy to prepare recipe so you won't be needing to spend lots of time and effort during your festival schedule.

  • Recipe type: Appetizer
  • Cuisine: Indian
  • Prep time:  10 minutes
  • Cook time:  60 minutes
  • Total time:  1 hour 10 minutes

Let's get started with Punjabi Mathri recipe!

Recipe type: Appetizer

Cuisine: Indian

Let's get started with Punjabi Mathri recipe!

  • Prep time: 10 minutes
  • Cook time: 60 minutes
  • Total time: 1 hour 10 minutes


  • Gram flour - 1/2 Cup (50 gms.)
  • Refined Flour - 2 Cups (250 gms.)
  • Wheat flour - 1/2 Cup (75 gms.)
  • Edible oil - 1/2 Cup
  • Semolina - 1/4 Cup (50 gms.)
  • Coriander seeds - 1 tsp
  • Carom seeds - 1/2 tbsp
  • Fennel seeds - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Dry Fenugreek leaves - 2 tbsp
  • Clove - 4
  • Black pepper - 1/2 tsp
  • Asafoetida - 1 small to medium pinch should be sufficient.
  • Salt - 1 tsp or less should be sufficient.

Recipe Method:

Loosely ground coriander seeds, fennel seeds, black pepper and clove either in a mixture grinder or in the mortar pestle. Once they are ground, take a large mixing bowl and add gram flour, wheat flour, refined flour, cumin seed, carom seeds, semolina, salt, dry fenugreek leaves, asafoetida, and coarsely ground spices.

Now, mix everything really well and then add some oil to it. Now add water in small portions and knead the dough. Once it becomes tight enough, cover it and keep aside for around 15 to 20 minutes.

After this, knead the dough again until smooth and make small lumps from it. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well. Now, once again, knead the dough till it becomes smooth and then start making a few small lumps out of it. Take one lump, roll it around and flatten it a bit with your palms. Do this with each of the lumps.

Heat enough oil in a wok pan and gently slide mathris one by one into it and fry them on medium-low flame until they turn golden brown and become crispy.

Take out the fried mathris on a kitchen paper towel so as to remove any excess oil from them. And voila! Your crispy, crunchy mathris are ready to be served!

Serve with pickle and enjoy the festivity with your loved ones.

Mathris can stay fresh and edible for up to 2 months, so store them in an airtight container to enjoy for longer time period.

(Recipe source: indiangoodfood)