Sabudana Mathri

The origins of mathri can be traced to Rajasthan. It is a crisp deep-fried snack made with flour, spice and ghee. It can be flavoured variously with kasuri methi, carom seeds, black peppercorns, cumin seeds, coriander seeds to name a few. Here we have added sabudana which give it a different texture. It is quite easy to make and can be stored for a few days.

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Sabudana Mathri

Main ingredients Sago (sabudana), Ghee, Refined flour, Coriander powder, Turmeric powder, Coarsely crushed black peppercorns, Cumin seeds, Oil
Cuisine Indian
Course Snack
Prep time 5-6 hours
Cook time 20-25 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Vegetarian


  • ¼ cup soaked sago (sabudana)
  • 3 tablespoons ghee 
  • ¾ cup refined flour (maida) 
  • 2 teaspoons coriander powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon coarsely crushed black peppercorns
  • Salt to taste
  • ½ teaspoon cumin seeds
  • Oil for deep frying


  1. Heat ghee in a pan till it melts.
  2. Take refined flour in a large shallow bowl, add coriander powder, turmeric powder, crushed black peppercorns, salt, soaked sago and cumin seeds and mix well. Add the melted ghee and mix till the mixture resembles bread crumb consistency.
  3. Add ¼ cup water and knead into a stiff dough. Cover and set aside for 10-15 minutes.
  4. Take small portions of the mixture and shape each portion into a ball. Lightly press each ball and prick it all over with a fork. This is a mathri.
  5. Heat sufficient oil in a kadai on low heat. Gently slide in a few mathris at a time and deep fry on low heat till they turn golden and crisp. Drain on absorbent paper. 
  6. Allow the mathris to cool down to room temperature before storing in an air tight container. Serve as required.