How to make Masalewali Mathri - Mathri made tastier with some masalas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Ghee (घी)

Cuisine : Indian

Course : Snacks and Starters

Masalewali Mathri Recipe Card

Masalewali Mathri

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Masalewali Mathri checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Almond Flour Biscuits with Caramel Centre, Cheesy Stuffed Shells, Chilli Cheese Hot Dog, Chicken Rings.

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Masalewali Mathri Recipe

  • Refined Flour 1 1/2 cups

  • Ghee 1 tablespoon

  • Red chilli powder 1/2 tablespoon

  • Cumin powder 1/2 tablespoon

  • Melted ghee 1 1/2 tablespoons

  • Carom seeds (ajwain) 1 1/2 teaspoons

  • Salt to taste

  • Oil 1 1/2 teaspoons + as required + for deep-frying

  • Cloves as required


Step 1

Take refined flour in a bowl, add ghee and rub in till the mixture resembles breadcrumbs.

Step 2

Add carom seeds and salt and mix. Add sufficient water and knead well into stiff dough. Cover with a muslin cloth and set aside for fifteen to twenty minutes.

Step 3

Mix one and a half teaspoons oil, garam masala powder, red chilli powder and cumin powder in another bowl.

Step 4

Divide dough into eight equal portions. Rub a little oil on each portion and roll out into medium discs. Spread masala paste on each disc, fold into a crescent shape and seal the edges by pressing. Fold once again to form a triangle and press. Insert a clove in the center.

Step 5

Heat sufficient oil in a kadai. Gently slide in the mathris and deep-fry on low heat till crisp and golden. Drain on absorbent paper and cool down to room temperature.

Step 6

Serve or store in airtight container.