Rich savoury dough rolled like puris and deep fried. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Refined Flour, Salt
Cuisine Indian
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Mathri

  • 2 cups Refined Flour
  • to taste Salt
  • 3/4 teaspoon Peppercorns crushed
  • 4 tablespo for deep-frying Ghee (melted)
  • 16 Peppercorns


  1. Sieve flour, salt and crushed peppercorns in a bowl. Add melted ghee and rub between your palms until it resembles breadcrumbs. Add just enough water to the flour mixture to form a hard dough.
  2. Keep aside covered with a damp cloth for at least half an hour. Divide the dough into sixteen small balls. Roll out all the balls to make puris of three to four inches in diameter. It should be slightly thick and brittle.
  3. Prick them all over using a fork. Place a whole peppercorn in the centre. Heat sufficient ghee in a kadai. Fry the rolled mathris in batches over moderate heat to a pale golden colour. They should not turn brown. Remove and drain on paper towels. Cool and store in airtight tins. They will keep for two to three months.

Nutrition Info

Calories 1378
Carbohydrates 177.8
Protein 26.5
Fat 62.2
Other Fiber Niacin- 5.7mg