Whole Wheat Namkeen Mathri | Papdi Puri for Sev Puri

Namkeen Mathri or Mathi is a popular north Indian snack. It is kind of a flaky biscuit from north-west region of India. A very popular cupboard tea time snack. It is generally prepared for all the festive occasions, marriages and poojas. Many variations exist to this Mathri and over time I have developed this version of Whole Wheat Namkeen Mathri.

Whole Wheat Namkeen Mathri or mathi is a delicious and famous cupboard and a tea time snack specially made during festive occasions.

The base of the recipe is still my mom’s recipe. The modification I have done in this recipe is replacing all purpose flour with whole wheat flour completely. My mom use to make it with all purpose flour or a combination of all purpose and whole wheat flour.

The size and shape of this namkeen mathri can vary. In the north thick mahtri’s/mathis are generally made. They are then deep fried on slow flame. Generally distributed as a part of a return gift called as pataal during marriages. They stay fresh for long and hence one of the reason why this is so common as a gift.


How to enjoy this Mathris

This Namkeen mathris are best enjoyed with a generous layer or pickle along with your evening tea. I generally prefer thin mathris. Me me and my dad love to enjoy this when they are fresh with a generous layer of Green Coriander Chutney. Till date both of us enjoy it in the same way.

Whole Wheat Namkeen Mathri or mathi is a delicious and famous cupboard and a tea time snack specially made during festive occasions.

This is also a very common snack made during Diwali. I remember my mom making this quite often all year round. This was one of our breakfast item with tea. We literally use to crush the mathris and soak it in tea and enjoy. I still love to enjoy in the same way.

The same recipe can be used to make sev puri. Just make the size small and you are sorted for some healthy sev puri. The recipe can easily be doubled or tripled. It has a good shelf life as they are fried and it is best to store them in an air tight container when cooled completely.


Variations of the recipe

Modifications in any recipe is a common thing. Even I love to modify any recipe. Last year, I tweaked my recipe to add fenugreek (Methi) and baked this little goodies to make this delicious, Baked Whole Wheat Methi Matri (Fenugreek Crackers).

Baked Whole wheat Methi Matri (Fenugreek Crackers)

I have shared this recipe a few years ago. Earlier I use to use a mix of 3 cups All purpose flour + 1 cup Whole Wheat flour. Now I just use whole wheat flour. I am updating my recipe with this. Feel free to change the ratio of flours, if you want. You would be fine.

I am sharing this with our group “Foodies_RedoingOldPost” where we would be updating our old posts with content or pics every 2 weeks.

So for the Ninth week of #Foodies_RedoingOldPost_8 (4-Oct-2019) , I am updating my Whole Wheat Namkeen Mathri recipe.


So here goes the recipe for Whole Wheat Namkeen Mathri :

Ingredients

  • Whole Wheat Flour – 4 Cups
  • Ghee (soften at room temperature) – 1 Cup
  • Ajwain seeds (Carom seeds) – 1 tablespoon
  • salt to taste
  • Room temperature water for kneading
  • Oil for frying

Preparation

  • In a bowl sift in the flour and salt.
  • Lightly crush the Ajwain seeds in between your hand and add it to the mix.
  • Add the ghee , and rub in the flour with the ghee.
  • You will get a crumbly texture flour.
  • Add water and make a stiff dough.
  • Let it rest for 45-60 minutes.
  • Heat oil in a kadai/Wok.
  • While the oil is heating start making Mathris.
  • Make enough that you would have a batch ready for next 1-2 frying.

For round Mathris

  • Divide the dough into marble size balls.
  • Roll the matri’s around 1.5 inch in diameter
  • Prick the matri’s with a knife or a fork.
  • Pricking is necessary or else your mathris will puff up.

For rectangular Mathris

  • Divide the dough equally around 2-2.5 inch diameter balls.
  • Roll out in the form of roti’s. Thickness varies as per your taste.
  • If rolled out thin, matris will be more crispy.
  • Cut using a cutter or a knife into squares or diamonds of around 1-2 cms. (I simply used my son’s play dough cutter :-). Wash it nicely and used it)
  • If bigger squares prick them with a knife or fork so that they do not puff up.

Frying of Mathris

  • On medium high heat gently slide in the Mathris.
  • Do not add too many at once. Let it cook on slow. This is important or they might not cook properly.
  • Once you see bubbles dwindling and the mathri’s sinking down, turn and cook on the other side.
  • Once golden brown on both sides remove it in a strainer or an absorbent paper.
  • Store it in an airtight container. If stored properly they remain good for at least a month.
  • Enjoy it with a hot cup of Tea.

Notes

  • Cooking on slow is essential or else it will be raw and might get burnt.
  • Pricking is required or else the mathris will puff up.
  • One can use a mix of all purpose and whole wheat flour or only all purpose flour.
Step by Step pics of making Whole Wheat Namkeen Mathri


Whole Wheat Namkeen Mathri | Papdi Puri for Sev Puri
Prep Time
10 mins
Cook Time
1 hr
Resting Time
1 hr
Total Time
2 hrs 10 mins
 

Whole Wheat Namkeen Mathri or mathi is a delicious cupboard and a tea time snack specially made during festive occasions.

Course: Appetizer, Breakfast, Snacks
Cuisine: Indian
Keyword: Cupboard Snacks, Tea Time Snacks, Whole Wheat flour
Author: Renu Agrawal-Dongre
Ingredients
  • 4 Cups Whole Wheat Flour
  • 1 Cup Ghee soften at room temperature –
  • 1 tbsp Ajwain seeds Carom seeds
  • salt to taste
  • Room temperature water for kneading
  • Oil for frying
Instructions
  1. In a bowl sift in the flour and salt.
  2. Lightly crush the Ajwain seeds in between your hand and add it to the mix.
  3. Add the ghee , and rub in the flour with the ghee.
  4. You will get a crumbly texture flour.
  5. Add water and make a stiff dough.
  6. Let it rest for 45-60 minutes.
  7. Heat oil in a kadai/Wok.
  8. While the oil is heating start making Mathris.
  9. Make enough that you would have a batch ready for next 1-2 frying.
For round Mathris
  1. Divide the dough into marble size balls.
  2. Roll the matri’s around 1.5 inch in diameter
  3. Prick the matri’s with a knife or a fork.
  4. Pricking is necessary or else your mathris will puff up.
For rectangular Mathris
  1. Divide the dough equally around 2-2.5 inch diameter balls.
  2. Roll out in the form of roti’s. Thickness varies as per your taste.
  3. If rolled out thin, matris will be more crispy.
  4. Cut using a cutter or a knife into squares or diamonds of around 1-2 cms. (I simply used my son’s play dough cutter :-). Wash it nicely and used it)
  5. If bigger squares prick them with a knife or fork so that they do not puff up.
Frying of Mathris
  1. On medium high heat gently slide in the Mathris.
  2. Do not add too many at once. Let it cook on slow. This is important or they might not cook properly.
  3. Once you see bubbles dwindling and the mathri’s sinking down, turn and cook on the other side.
  4. Once golden brown on both sides remove it in a strainer or an absorbent paper.
  5. Store it in an airtight container. If stored properly they remain good for at least a month.
  6. Enjoy it with a hot cup of Tea.
Recipe Notes
  • Cooking on slow is essential or else it will be raw and might get burnt.
  • Pricking is required or else the mathris will puff up.
  • One can use a mix of all purpose and whole wheat flour or only all purpose flour.


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Whole Wheat Namkeen Mathri or mathi is a delicious and famous cupboard and a tea time snack specially made during festive occasions.


Few more Ideas for Cupboard Snacks or Diwali

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