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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
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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.
 
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