How to make Sabudana Mathri -

A Rajasthani snack, Mathri is a flaky biscuit like snack which is very popular in most of North India. It is an excellent tea-time snack and also made during festivals like Diwali and Karwa chauth. Here sago adds a unique texture and taste.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sago, Refined flour

Cuisine : Indian

Course : Snacks and Starters

Sabudana Mathri

Sabudana Mathri 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 : 5-6 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sabudana Mathri Recipe

  • Sago (sabudana) 1/4 cup + 1 tablespoon

  • Refined flour (maida) 3/4 cup

  • Coriander powder 2 teaspoons

  • Turmeric powder a pinch

  • Black peppercorns coarsely crushed 1/4 teaspoon

  • Salt to taste

  • Ghee melted 3 tablespoons

  • Oil to deep-fr for drizzling


Step 1

Take sago in a mixing bowl, add refined flour, coriander powder, turmeric powder, crushed black peppercorns, salt, ghee and ¼ cup cold water, mix well and knead into stiff dough. Cover with a damp cloth and rest for 10-15 minutes.

Step 2

Heat sufficient oil in a kadai.

Step 3

Divide dough into 16 equal balls, drizzle some oil over each ball, roll out into a thick mathri and prick all over with a fork.

Step 4

Slide in a few mathris at a time into hot oil and deep-fry, on medium heat, till golden. Drain on absorbent paper and set aside to cool completely.

Step 5

Serve or store in an airtight container.

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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.