Namkeen Khaja or Trikoni matri are crisp matri that have flaky layers that peel like petals. The first taste of Khaja or trikoni matri or lachedar matri feels like festival season in your hands. These classic North Indian snacks fill homes with a warm spice aroma, then vanish fast from the plate. During Diwali, they’re the jar by the door, the tray by the tea, the crunch that says celebration.
Typically this Trikoni matri is made using all purpose flour or maida, but I make it using whole wheat flour or atta or a mix of atta and maida. Whatever the flour you used, if you make the dough right and follow the process of making this matri, this flaky snack will stay crisp for a month, if it lasts that long.
Trikoni matri, the triangular kind, is firm, crisp, and gently spiced. Lachedar matri, the layered style, is flaky, buttery, and full of tiny air pockets. Both carry that perfect mix of crunch, salt, and spice, with a hint of ajwain or black pepper that keeps you reaching for one more.
If you’re new to Indian cooking, you can make these at home with simple pantry staples. You’ll learn the right dough texture, how to shape clean triangles or create neat layers, and how to fry for even color and snap. We’ll also cover smart swaps, storage that keeps them crisp, and easy fixes if the dough feels too tight or too soft.
This matri ideally has 4 layers, i.e., a circle is rolled and then folded twice to make 4 layers, but I cut it in between, and make 2 layers. The choice is yours.
The History and Cultural Significance of Trikoni Matri
Matri grew from old North Indian home kitchens that used slow frying and pantry flours to make lasting snacks for weddings and winter holidays. Cooks shaped this version into triangles, so the pieces stack neatly, fry quickly, and slip easily into festive jars.
- In some regions, the triangle is a lucky symbol. It points to prosperity, balance, and a full home.
- Wedding homes often keep jars of matri for guests. The triangle stacks tight, so it travels well in gift trays.
- Regional twists add personality. In Punjab, ajwain and pepper lead the flavor. In parts of Uttar Pradesh, a hint of kasuri methi adds warmth. In Rajasthan, a coarser grind of spices brings a rustic edge.
The charm is in the shape and the purpose. It is easy to make in large batches, easy to share, and it holds up on the snack table for days.
Essential Ingredients for Perfect Trikoni Matri
For a standard batch of 20 to 25 pieces, you need pantry ingredients and fresh spices. Start with quality flour and good ghee. That is the base for flakiness and flavor.
- Whole Wheat Flour or All-purpose flour (2 Cups)
- Ghee: 1/4 – 1/2 cup (about 50 g), firm but soft consistency.
- Salt: 3/4 teaspoon, for balance
- Ajwain: 1/2 teaspoon, lightly crushed
- Coarsely ground black pepper: 1/2 teaspoon (Optional)
- Kasuri methi (optional): 1 teaspoon, crushed (Optional)
- Water: about 1/2 cup, add as needed to make a stiff dough
- Neutral oil for deep frying
Why these choices matter:
- Ghee shortens the gluten strands, so the triangles fry up crisp and flaky. It also adds a rich, toasty aroma.
- Salt is not just seasoning. It balances the spice and brings out the wheat flavor.
- Ajwain. Ajwain supports digestion and gives that signature matri note.
Smart sourcing tips:
- Buy whole spices, then crush or grind right before mixing. You get stronger aroma and cleaner flavor.
- Look for pale, aromatic ajwain with no bitterness. If it tastes dull, it is old.
- Use fresh, good-quality ghee that smells nutty, not sharp.
Dietary swaps:
- Vegan option: replace ghee with 1/4 cup hot neutral oil mixed into the flour. It will be crisp, though slightly less rich.
- Whole wheat option: use 50 percent or 100 percent whole wheat flour for more fiber. Add an extra tablespoon of oil or ghee to keep the texture tender.
This ingredient list keeps the traditional trikoni snack true to its roots while giving you room to adjust.
Health Benefits and Storage Tips for Trikoni Matri
Trikoni matri is low in sugar and gives quick energy from carbs, which makes it a smart tea-time bite. Ajwain can support digestion after a heavy festive meal. Use whole wheat flour for a more wholesome twist, or bake small portions in the oven for a lighter snack if you enjoy a less oily finish.
To keep that signature crunch, store it right:
- Cool the fried triangles fully before packing.
- Use an airtight tin or glass jar, and add a layer of paper towel to absorb any extra oil.
- Keep the jar in a cool, dry spot away from sunlight. It stays crisp for up to 3 to 4 weeks.
Frying tips for a clean finish:
- Maintain medium heat. Very high heat browns the outside fast and leaves the inside undercooked. Very low heat makes the triangles soak up oil.
- Avoid over-frying. Dark, prolonged frying increases oil uptake and can dull the flavor.
- Drain well on a rack, not just paper towels, to keep the edges crunchy.
When made with a firm dough and the right amount of fat, trikoni matri stays light, crisp, and shelf-stable. That is why a single batch can carry you through the festival week with no loss of snap.
Ingredients
- 4 Cups of Whole Wheat Flour or All purpose Flour or a mix of both
- 3/4 – 1 Cup Ghee soften at room temperature
- 1 tablespoon of Ajwain seeds Carom seeds, lightly crush them using your hands.
- Salt to taste
- Water for kneading
- Oil for frying.
Instructions
- Mix all the ingredients and make a stiff dough similar to puri consistency. Let it rest for 45-60 minutes.
- Heat oil in a kadai. While the oil is heating, start making Khaja’s at least enough quantity for 1-2 frying rounds.
- Divide the dough into double the marble size balls.
- Roll into a round shape around 2-3 inches in diameter.
- Divide the round into two.
- Now, carefully pick one edge and place it on the other, to make it into a quarter size of the original round.
- Now slightly roll with gentle pressure from outside (leaving around 1 cm from the open side) of the cone shape to inside so that the two edges get sealed. But do this very gently. We just want the edges to get stick not completely sealed into each other.
- Prick them with a knife or a fork, so that they should not puff up while frying.
- In medium-high heat, put the khaja’s and let them cook on slow gas. This is important, or they might not cook properly.
- Turn the khaja’s after 4-5 minutes or until they start looking a little cooked.
- 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 or as it is.