Skip to Content

Whole Wheat Namkeen Mathri | Papdi Puri for Sev Puri (Baked & Fried)

This post may contain affiliate links· Please read our Privacy Policy for details.

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.

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


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.

Stack of Whole Wheat Mathris
Baked Mathris


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.

Stack of Whole Wheat Mathris, along with a tray of whole wheat mathris
Baked Mathis


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.

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

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 Whole Wheat Mathri arranged in a tray, with some blue artificial flowers seen in background
Baked



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.

Stack of Whole Wheat Mathris, along with a tray of whole wheat mathris


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).

Baked Whole wheat Methi Matri (Fenugreek Crackers)


Few more Ideas for Cupboard Snacks or Diwali

Besan ke Namkeen Sev
Besan ke Namkeen Sev is a gluten free fried tea time snack generally made during Diwali celebrations in India. Highly addictive and goes well on chaats too.
Check out this recipe
Besan ke Namkeen Sev is a gluten free fried tea time snack generally made during Diwali celebrations in India. Highly addictive and goes well on chaats too.
Nankhatai Take 2
Indian Egg-less Cookies flavored with cardamom 
Check out this recipe
Nankhatai | Indian Eggless Cookies
Baked Chickpea Crackers
This Baked Chickpea Cracker’s are gluten and vegan friendly munching snack using just 10 ingredients, and baked in just 20 minutes.
Check out this recipe
Baked Chickpea Crackers


Whole Wheat Namkeen Mathri or mathi is a delicious cupboard and a tea time snack specially made during festivals like Diwali and festive occasions. Here I am sharing the fried version as well as the baked version to enjoy guilt-free.

Whole Wheat Namkeen Mathri | Papdi Puri for Sev Puri (Fried & Baked)

Whole Wheat Namkeen Mathri or mathi is a delicious cupboard and a tea time snack specially made during festive occasions.
5 from 3 votes
Print Rate
Course: Appetizer, Snacks
Cuisine: Indian, North Indian
Keyword: Baked, Cupboard Snacks, Diwali Recipes, Festive, Fried, Tea Time Snacks, Whole Wheat flour
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 2 hours 10 minutes
Author: Renu Agrawal-Dongre

Equipment

  • Wok/Kadai
  • Oven (If Baking)
  • Oven Tray (If Baking)
  • Knife/Butter Knife to Prick
  • Rolling pin

Ingredients

  • 4 Cups Whole Wheat Flour – All Purpose Flour/Palin Flour / Maida can be used
  • 1 Cup Ghee -soften at room temperature (More might be required)
  • 1 tbsp Ajwain seeds -Carom seeds
  • salt to taste
  • Room temperature water for kneading
  • Oil for frying

Instructions

  • In a bowl sift in the flour and salt.
  • Lightly crush the Ajwain seeds in between your hand and add it to the mix.
    Ingredients for the dough
  • Add the ghee , and rub in the flour with the ghee.
    Testing the ghee inside dough by pressing in between your hands
  • 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.
    The ready dough
  • Cover with a clean cotton or muslin cloth. Sprinkle few drops of water on top and let it rest for 45-60 minutes.
    Dough Covered with a cloth

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.
    Rolling & Pricking of Mathri
  • 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.
    Frying 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.
    Fried Mathris
  • 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

  • Preheat the oven to 200 Deg C. 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)
    Shaping the Mathris
  • Prick each of them using a fork, so that it does not puff’s up while baking.
    Pricking the Mathris
  • Cut into desired shape. Arrange it on the baking sheet.
    Mathris Arranged on a Baking Tray ready to be baked
  • 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.

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.
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu



Pin it for Later:

Whole Wheat Namkeen Mathri or mathi is a delicious cupboard and a tea time snack specially made during festivals like Diwali and festive occasions. Here I am sharing the fried version as well as the baked version to enjoy guilt-free.


Linking this with: 

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.

Foodies_RedoingOldPost

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


Follow me on Facebook, Pinterest, Instagram, Twitter.

Disclaimer & Privacy Policy


This post may contain affiliate links· Please read our Privacy Policy for details.

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.

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

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.

Stack of Whole Wheat Mathris

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.

Stack of Whole Wheat Mathris, along with a tray of whole wheat mathris


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.

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 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 Whole Wheat Mathri arranged in a tray, with some blue artificial flowers seen in background


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.

Stack of Whole Wheat Mathris, along with a tray of whole wheat mathris

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).

Baked Whole wheat Methi Matri (Fenugreek Crackers)



Whole Wheat Namkeen Mathri or mathi is a delicious cupboard and a tea time snack specially made during festivals like Diwali and festive occasions. Here I am sharing the fried version as well as the baked version to enjoy guilt-free.

Whole Wheat Namkeen Mathri | Papdi Puri for Sev Puri (Fried & Baked)

Whole Wheat Namkeen Mathri or mathi is a delicious cupboard and a tea time snack specially made during festive occasions.
5 from 3 votes
Print Rate
Course: Appetizer, Snacks
Cuisine: Indian, North Indian
Keyword: Baked, Cupboard Snacks, Diwali Recipes, Festive, Fried, Tea Time Snacks, Whole Wheat flour
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 2 hours 10 minutes
Author: Renu Agrawal-Dongre

Equipment

  • Wok/Kadai
  • Oven (If Baking)
  • Oven Tray (If Baking)
  • Knife/Butter Knife to Prick
  • Rolling pin

Ingredients

  • 4 Cups Whole Wheat Flour – All Purpose Flour/Palin Flour / Maida can be used
  • 1 Cup Ghee -soften at room temperature (More might be required)
  • 1 tbsp Ajwain seeds -Carom seeds
  • salt to taste
  • Room temperature water for kneading
  • Oil for frying

Instructions

  • In a bowl sift in the flour and salt.
  • Lightly crush the Ajwain seeds in between your hand and add it to the mix.
    Ingredients for the dough
  • Add the ghee , and rub in the flour with the ghee.
    Testing the ghee inside dough by pressing in between your hands
  • 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.
    The ready dough
  • Cover with a clean cotton or muslin cloth. Sprinkle few drops of water on top and let it rest for 45-60 minutes.
    Dough Covered with a cloth

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.
    Rolling & Pricking of Mathri
  • 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.
    Frying 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.
    Fried Mathris
  • 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

  • Preheat the oven to 200 Deg C. 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)
    Shaping the Mathris
  • Prick each of them using a fork, so that it does not puff’s up while baking.
    Pricking the Mathris
  • Cut into desired shape. Arrange it on the baking sheet.
    Mathris Arranged on a Baking Tray ready to be baked
  • 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.

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.
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu



Few more Ideas for Cupboard Snacks or Diwali

Besan ke Namkeen Sev
Besan ke Namkeen Sev is a gluten free fried tea time snack generally made during Diwali celebrations in India. Highly addictive and goes well on chaats too.
Check out this recipe
Besan ke Namkeen Sev is a gluten free fried tea time snack generally made during Diwali celebrations in India. Highly addictive and goes well on chaats too.
Nankhatai Take 2
Indian Egg-less Cookies flavored with cardamom 
Check out this recipe
Nankhatai | Indian Eggless Cookies
Baked Chickpea Crackers
This Baked Chickpea Cracker’s are gluten and vegan friendly munching snack using just 10 ingredients, and baked in just 20 minutes.
Check out this recipe
Baked Chickpea Crackers


Pin it for Later:

Whole Wheat Namkeen Mathri or mathi is a delicious cupboard and a tea time snack specially made during festivals like Diwali and festive occasions. Here I am sharing the fried version as well as the baked version to enjoy guilt-free.


Linking this with: 

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.

Foodies_RedoingOldPost

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


Follow me on Facebook, Pinterest, Instagram, Twitter.

Disclaimer & Privacy Policy


Previous
Kabuli Chana Salad/Chaat (Chickpea Salad)
Matar Paneer
Next
Matar Paneer (No Onion No Garlic)
Recipe Rating




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