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Punjabi style mathi

Punjabi Mathi

Course Snack
Cuisine Indian


  • Refined flour- 2 cups
  • Refined oil or desi ghee- 1/2 cup
  • Salt- as per taste.
  • Carrom seeds- 1/2 tablespoon
  • Black cumin- 1/2 tablespoon
  • Oil- for frying.
  • Water- for kneading the dough.


Kneading the Dough:

  • Firstly take a large mixing bowl and add 2 cups of refined flour in it.
  • Add 1/2 tablespoon of carrom seeds in it.
  • Add 1/2 tablespoon of black cumin in it.
  • Add salt as per taste.
  • Finally add 1/2 cup of desi ghee in the bowl.
  • Mix and Knead it well with your hands.
  • Make sure the desi ghee gets absorbed evenly. It should resemble bread crumbs.
  • Now hold a dough in your fist, if it forms a lump and does not crumble, your dough is ready for the next step.
  • Now slowly add 8 to 10 spoons of water to bind the flour.
  • You must keep in mind that you are just adding water to mix the dough with water and not to knead it like a roti. (TIP:Add very little amount of water and that to slowly and one by one)
  • The dough must be firm and not soft, once done, let it rest for 20 minutes.

Rolling and Shaping the Mathi:

  • After resting it for 20 minutes, knead it with your hands gently and divide the dough into four parts.
  • Roll the balls into cylinders with your hands.
  • make small balls from each cylinder and keep them aside.
  • Roll them evenly.Now take a rolling pin and place a ball on it.
  • Tap it with your hands to flatten it.
  • Roll it with the rolling pin evenly.
  • It should neither be too thin or too thick.
  •  Now keep it on a plate and peirce it with fork or knife. (TIP:This avoid the mathi from puffing like a puri)
  • Repeat the same with the remaining batches.

Frying the Mathi:

  • Heat a pan with 3 cups of refined oil.
  • Add a pinch of dough to see if the oil is ready for frying or not. If the dough comes up then the oil is perfectly ready.
  • If the dough comes up then the oil is perfectly ready.
  • Now turn the flame to low and slowly add the mathis in the oil one by one.(TIP: Don’t add more than 10 mathis in each frying batch)
  • Keep the flame at low and let it fry for two minutes.
  • Now flip it on the other side and let it cook for another 2 to 3 minutes. (TIP:Keep the flame at low throughout the process. It makes the mathi crisper)
  • Once it turns golden , your mathi is perfectly cooked.
  • Your mathi is ready, transfer them to a bowl and repeat the same with the remaining batches.
  • Let it cool down for 30 minutes.
  • Then store it in an airtight container. It can stay fresh and crisp upto 2 months , if properly stored.