Namkeen Mathri or Mathi is a popular north Indian snack. It is kind of a flaky biscuit from the northwest region of India. A very popular cupboard tea time snack. It is generally prepared for all festive occasions, marriages, and poojas. Many variations exist to this Mathri and over time I have developed this version of Whole Wheat Namkeen Mathri.
Flours used
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.
I have shared this recipe a few years ago. Earlier I used 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.
Shape and Size
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 pataal during marriages. They stay fresh for long and hence one of the reasons why this is so common as a gift.
Serving Suggestions
This Namkeen mathris are best enjoyed with a generous layer of pickle or as is along with your evening tea. I generally prefer thin mathris. I and my dad love to enjoy this when they are fresh with a generous layer of Green Coriander Chutney. To date, both of us enjoy it in the same way.
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 items with tea. We literally use to crush the mathris and soak it in tea and enjoy it. I still love to enjoy it in the same way.
Mathri as Sev Puri
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 airtight container when cooled completely.
Baked Version
Now instead of frying, I bake this mathri. Healthy as well as saves time. I need not babysit each and every batch or sit and fry them. I put them in the oven. Set a timer and I am set. In between, I need to check just to keep an eye on. I get one healthy bake without all that oil.
Oven baked or Air Fryer Baked
I have baked this matri in both oven and air-fryer. Both work perfectly. Off course oven is preferred when you are making a big batch which generally would be the case with matri. However one can bake this in an air-fryer too. Temperature settings and pics in recipe card
Taste and Texture of Baked Mathri
I found that these Baked Mathri are equally delicious and tempting. I did not miss my fried matris at all. They were crunchy and addictive.
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 these little goodies to make this delicious, Baked Whole Wheat Methi Matri (Fenugreek Crackers).
Few more Ideas for Cupboard Snacks or Diwali
Whole Wheat Namkeen Mathri | Papdi Puri for Sev Puri (Fried & Oven and Air Fryer Baked)
Equipment
- Oven (If Baking)
- Air Fryer (If Baking) optional
Ingredients
- 4 cup Whole Wheat Flour – All Purpose Flour/Palin Flour / Maida can be used
- 1 Cup Ghee (Clarified Butter) -soften at room temperature (More might be required)
- 1 tbsp Ajwain seeds -Carom seeds
- Salt
- Room temperature water for kneading
- Oil for frying
Instructions
- In a bowl sift in the flour and salt.4 cup Whole Wheat Flour, Salt
- Lightly crush the Ajwain seeds in between your hand and add it to the mix.1 tbsp Ajwain seeds
- Add the ghee , and rub in the flour with the ghee.1 Cup Ghee (Clarified Butter)
- You will get a crumbly texture flour. You should be roughly able to form a lump. If not add a teaspoon more of ghee at a time.
- Add water and make a stiff dough.Room temperature water for kneading
- Cover with a clean cotton or muslin cloth. Sprinkle few drops of water on top and let it rest for 45-60 minutes.
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
- Heat oil in a kadai/Wok.
- While the oil is heating you can make the Mathris. (Above step)
- Make enough that you would have a batch ready for next 1-2 frying.
- 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.
Baking Mathris in oven
- Preheat the oven to 200 Deg C / 392 Deg F . Line a baking sheet with parchment paper.
- Give the dough a quick knead and roll into 1/4 cm thick. (You can make thin, but the baking time will vary)
- Prick each of them using a fork, so that it does not puff’s up while baking.
- Cut into desired shape. Arrange it on the baking sheet.
- Bake in a preheated oven for 10-12 minutes.
- Turn it in between to bake it evenly on both sides.
- They get done quickly so do keep an eye on them after 8-10 minutes.
- Let it rest in the oven tray until it is cool.
- Store it in an air tight containe, after it has cooled completely.
Baking Mathris in Air Fryer
- Preheat the air-fryer to 180 Deg C / 356 Deg F.
- Line the air-fryer tray with parchment paper or use as is.
- Give the dough a quick knead and roll into 1/4 cm thick. (You can make thin, but the baking time will vary)
- Prick each of them using a fork, so that it does not puff’s up while baking.
- Cut into desired shape. Arrange it on the air-fryer tray.
- Lightly brush the matris with a bit of ghee or oil (Optional step)
- Bake in a preheated air-fryer 12-15 minutes.
- Turn it in between to bake it evenly on both sides.
- Brush the matris on the other side with a bit of ghee or oil (Optional step)
- Check the matris after 10-12 minutes, if done remove them.
- They get done quickly so do keep an eye on them after 8-10 minutes.
- Remove and let it rest on a wire rack until cool completely.
- Store it in an air tight containe, after it has cooled completely.
Notes
- The ratio of Ghee to Flour is 1:4, so keep that in mind and you can make as required.
- While Frying, 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.
- Generally, the Mathris are done after baking. However, if you feel they have turned soft after storing, just reheat them in the oven at 120-140 Deg C, for around 30 minutes. This will help to remove the excess moisture.
- Oven and Air Fryer, time and size are different. So do keep an eye on the matris at time mentioned above.
Update
I am updating this recipe today (1-Nov-2020) with the baking details. Earlier I have updated it on (4-Oct-2019), with more details on the post and new pics.
So for the Ninth week of #Foodies_RedoingOldPost_8 (4-Oct-2019), I am updating my Whole Wheat Namkeen Mathri recipe.
Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.
Subscribe to my email list to get the new recipes straight into your mailbox.
Namkeen Mathri or Mathi is a popular north Indian snack. It is kind of a flaky biscuit from the 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.
Flours used
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.
I have shared this recipe a few years ago. Earlier I used 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.
Shape and Size
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 pataal during marriages. They stay fresh for long and hence one of the reasons why this is so common as a gift.
Serving Suggestions
These Namkeen mathris are best enjoyed with a generous layer of pickle or as is along with your evening tea. I generally prefer thin mathris. I and my dad love to enjoy this when they are fresh with a generous layer of Green Coriander Chutney. To date, both of us enjoy it in the same way.
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 items with tea. We literally use to crush the mathris and soak it in tea and enjoy it. I still love to enjoy it in the same way.
Mathri as Sev Puri
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 airtight container when cooled completely.
Baked Version
Now instead of frying, I bake this mathri. Healthy as well as saves time. I need not babysit each and every batch or sit and fry them. I put them in the oven. Set a timer and I am set. In between I need to check just to keep an eye. I get one healthy bake without all that oil.
Taste and Texture of Baked Mathri
I found that these Baked Mathri are equally delicious and tempting. I did not miss my fried matris at all. They were crunchy and addictive.
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 these little goodies to make this delicious, Baked Whole Wheat Methi Matri (Fenugreek Crackers).
Whole Wheat Namkeen Mathri | Papdi Puri for Sev Puri (Fried & Oven and Air Fryer Baked)
Equipment
- Oven (If Baking)
- Air Fryer (If Baking) optional
Ingredients
- 4 cup Whole Wheat Flour – All Purpose Flour/Palin Flour / Maida can be used
- 1 Cup Ghee (Clarified Butter) -soften at room temperature (More might be required)
- 1 tbsp Ajwain seeds -Carom seeds
- Salt
- Room temperature water for kneading
- Oil for frying
Instructions
- In a bowl sift in the flour and salt.4 cup Whole Wheat Flour, Salt
- Lightly crush the Ajwain seeds in between your hand and add it to the mix.1 tbsp Ajwain seeds
- Add the ghee , and rub in the flour with the ghee.1 Cup Ghee (Clarified Butter)
- You will get a crumbly texture flour. You should be roughly able to form a lump. If not add a teaspoon more of ghee at a time.
- Add water and make a stiff dough.Room temperature water for kneading
- Cover with a clean cotton or muslin cloth. Sprinkle few drops of water on top and let it rest for 45-60 minutes.
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
- Heat oil in a kadai/Wok.
- While the oil is heating you can make the Mathris. (Above step)
- Make enough that you would have a batch ready for next 1-2 frying.
- 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.
Baking Mathris in oven
- Preheat the oven to 200 Deg C / 392 Deg F . Line a baking sheet with parchment paper.
- Give the dough a quick knead and roll into 1/4 cm thick. (You can make thin, but the baking time will vary)
- Prick each of them using a fork, so that it does not puff’s up while baking.
- Cut into desired shape. Arrange it on the baking sheet.
- Bake in a preheated oven for 10-12 minutes.
- Turn it in between to bake it evenly on both sides.
- They get done quickly so do keep an eye on them after 8-10 minutes.
- Let it rest in the oven tray until it is cool.
- Store it in an air tight containe, after it has cooled completely.
Baking Mathris in Air Fryer
- Preheat the air-fryer to 180 Deg C / 356 Deg F.
- Line the air-fryer tray with parchment paper or use as is.
- Give the dough a quick knead and roll into 1/4 cm thick. (You can make thin, but the baking time will vary)
- Prick each of them using a fork, so that it does not puff’s up while baking.
- Cut into desired shape. Arrange it on the air-fryer tray.
- Lightly brush the matris with a bit of ghee or oil (Optional step)
- Bake in a preheated air-fryer 12-15 minutes.
- Turn it in between to bake it evenly on both sides.
- Brush the matris on the other side with a bit of ghee or oil (Optional step)
- Check the matris after 10-12 minutes, if done remove them.
- They get done quickly so do keep an eye on them after 8-10 minutes.
- Remove and let it rest on a wire rack until cool completely.
- Store it in an air tight containe, after it has cooled completely.
Notes
- The ratio of Ghee to Flour is 1:4, so keep that in mind and you can make as required.
- While Frying, 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.
- Generally, the Mathris are done after baking. However, if you feel they have turned soft after storing, just reheat them in the oven at 120-140 Deg C, for around 30 minutes. This will help to remove the excess moisture.
- Oven and Air Fryer, time and size are different. So do keep an eye on the matris at time mentioned above.
Few more Ideas for Cupboard Snacks or Diwali
Update
I am updating this recipe with Air Fryer method again today the 8-Nov-2023.
I am updating this recipe today (1-Nov-2020) with the baking details. Earlier I have updated it on (4-Oct-2019), with more details on the post and new pics.
So for the Ninth week of #Foodies_RedoingOldPost_8 (4-Oct-2019) , I am updating my Whole Wheat Namkeen Mathri recipe.
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.
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Jayashree T.Rao
Sunday 20th of October 2019
Lovely mathris, I too make them using wheat flour. The baked star shaped ones looks good, yumm snack with tea.
Renu Agrawal-Dongre
Sunday 20th of October 2019
Thank You
Lathiya
Friday 18th of October 2019
I love namkheen snacks and this whole wheat mathiris looks delicious. I'm glad that you use this for chaats too.
Renu Agrawal-Dongre
Saturday 19th of October 2019
Thank You
sasmita
Friday 18th of October 2019
Mathri using wheat flour is a lovely healthy twist. I always love these crunchy savories in tea time. So perfect for diwali in savory category :)
Poonam Bachhav
Saturday 12th of October 2019
I also make whole wheat baked matris in this way. I add kasuri methi to it sometimes. Perfect tea time treats these are
Renu Agrawal-Dongre
Sunday 13th of October 2019
Thank you
Mayuri Patel
Wednesday 9th of October 2019
Renu mathri or farsi puri as we call it is also a part of our wedding rituals. When the girl comes to the parents home for the first time after marriage, we tend to send farsi puri with her when she goes to her in law's place. Now of course things have changed and nuts, fruits and chocolates are sent. Lovely mathri with whole wheat flour and ghee. I usually use oil or butter. Will try with ghee next time.
Renu Agrawal-Dongre
Thursday 10th of October 2019
Yes things change. Thank You