Masalewali Mathri

Mathri made tastier with some masalas. This is a Sanjeev Kapoor exclusive recipe.

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Masalewali Mathri
Main Ingredients Refined Flour, Ghee
Cuisine Indian
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Masalewali Mathri

  • 1 1/2 cups Refined Flour
  • 1 tablespoon Ghee
  • 1/2 tablespoon Red chilli powder
  • 1/2 tablespoon Cumin powder
  • 1 1/2 tablespoons Melted ghee
  • 1 1/2 teaspoons Carom seeds (ajwain)
  • to taste Salt
  • Oil 1 1/2 teaspoons + as required + for deep-frying
  • as required Cloves


  1. Take refined flour in a bowl, add ghee and rub in till the mixture resembles breadcrumbs.
  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.
  3. Mix one and a half teaspoons oil, garam masala powder, red chilli powder and cumin powder in another bowl.
  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.
  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.
  6. Serve or store in airtight container.

Nutrition Info

Calories 1238
Carbohydrates 134.8
Protein 20.7
Fat 68.4