Khasta Dhaniya Mathri | Flaky Coriander Mathri

Mathri is a deep fried savoury snack from North India. Its a flaky biscuit made of all-purpose flour and spices, served with tea, along with pickle or chutney. Mathri is prepared during festivals and served along with some sweet when guests arrive. There are two types of mathri –  one is thin, mildly spiced and crispy while the other is thick, spicier and flaky. 

I made the latter one as part of this month’s SNC. South vs North Challenge is a monthly event where South and North teams challenge each other with traditional regional dishes. The theme for this month was snacks and Nupur of UK Rasoi challenged us with this dhaniya mathri and Priya challenged the North team with cashew pakoda. The mathris were delicious and we enjoyed with our evening tea with some pickle.

Khasta Dhaniya Mathri

Deep-fried Indian flaky biscuits with coriander leaves and spices
Servings 15 – 18
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 cup all-purpose flour / maida
  • ½ cup whole wheat flour / atta
  • ¼ cup oil
  • 2 tbsp ghee
  • 1 tsp cumin seeds / jeera
  • ½ tsp black pepper crushed
  • ½ tsp carom seeds / ajwain
  • Salt to taste
  • ½ cup tightly packed coriander leaves finely chopped
  • 1 tbsp dried fenugreek leaves / kasuri methi
  • Oil for deep frying

Instructions

  • In a large bowl, add the maida, atta, coriander leaves, jeera, ajwain, black pepper and salt. Mix well.
  • Add oil, ghee and mix with hands until well combined. Now add warm water little by little and knead to a hard dough. Cover with a damp cloth and keep aside for 30 minutes.
  • Knead the dough again for a minute. Divide the dough into small lemon-sized balls. Flatten them gently between your palms. Repeat for all balls and keep them covered.
  • Now heat oil for deep frying. When the oil is hot, reduce the heat to low. Fry the flattened balls in small batches until all sides turn golden brown.
  • Drain the excess oil in a tissue paper. Once they are cool, store them in an air-tight container.

Notes

  • You can make mathri with all-purpose flour only. Also adding atta makes it less crumbly.
  • Since the dough is hard, there will be slight cracks on the sides while flattening them. If the dough is too soft, it might break apart while frying.
  • It is important to fry them in low heat otherwise they will be uncooked inside.
Course: Snack
Cuisine: Indian

Did you make this recipe?

Leave a comment below to let me know how it turned out for you! Or snap a photo and tag @spillthespices on Instagram and Facebook with the hashtag #spillthespices.

Join the Conversation

  1. I like how flaky this is 🙂 And it has whole whear flour too-yeeeeee! 🙂
    Beautiful pictures:)

  2. Lovely clicks …nice recipe..

  3. My favourite snack with tea.

  4. We enjoyed thoroughly this addictive khasta dhaniya mathiris, makes me drool again.

  5. Tempting and tasty mathari !

  6. Serving plate n Soon r too cute n these r Very tempting.nice presnetation

  7. Love the pics…. delicious and tempting snack….

  8. wow so bfully prepared with chai jus awesome

  9. wow thats a super yummy and delicious khasta mathri 🙂 you made them so perfect dear !!

  10. A great favourite and I frequently buy them thuough one can do better at home I guess going by your recipe…awesome clicks girl.

  11. perfect with pickles,yumm !!!

  12. nice clicks.. mathri looks super.

  13. tempting mathiri, cute clicks

  14. Delicious and flavorful mathri, a perfect tea-time snack..

  15. Looks very crispy and delicious with pickle.. nice clicks too..

  16. Mathri looks flaky, crispy and delicious.. Nice pics…

  17. I love the ones from "Haldirams". Yours look exactly the same. A must try!!

  18. Looks delicious and perfect with that cup of tea..

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