How to make Bajra Mathri- Sk Khazana -

Jara hatke mathris – bajra flour gives these mathris a different colour and texture

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bajra flour, Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Bajra Mathri- Sk Khazana checkout Bajra Methi ki Poori, Bajra Wada. You can also find more Snacks and Starters recipes like Rajma Falafal Crunchy Pasta Noodle And Sago Cutlets Adraki Jhinga

Bajra Mathri- Sk Khazana

Bajra Mathri- Sk Khazana Recipe Card


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.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bajra Mathri- Sk Khazana Recipe

  • Bajra flour 1 1/2 cups

  • Whole wheat flour (atta) 1 1/2 cups

  • Red chilli flakes 1/2 teaspoon

  • Crushed black peppercorns 1/4 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Ghee 1/4 cup

  • Oil for deep-frying


Step 1

Take pearl millet flour in a parat, add whole wheat flour, dried red chilli flakes and crushed black peppercorns. Crush carom seeds between your palms and add along with salt and mix well.

Step 2

Add ghee and mix well with your fingertips till the mixture resembles breadcrumbs. Add ¼ cup water and knead till a stiff dough is formed. Cover the dough with a damp cloth and rest for 15-20 minutes.

Step 3

Divide the dough into small equal portions and shape each of them into a round flat mathri. Dork them with the tip of a knife.

Step 4

Heat sufficient oil in a kadai, slide the mathris in and deep-fry till golden and crisp. Drain on absorbent paper. Take care not to add too many of them to the hot oil at a time.

Step 5

Store in air tight container when cooled and serve as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.