How to Make Mathri Namkeen (Traditional & Healthy Version)
Mathri Namkeen is a beloved North Indian snack, renowned for its irresistible crunch and savory flavors. Traditionally prepared during festive seasons like Diwali, Karwa Chauth, and Holi, Mathri is deeply embedded in the culinary heritage of Rajasthan, Punjab, and Uttar Pradesh. This flaky, spiced cracker is typically made with atta (whole wheat flour), ajwain (carom seeds), and a touch of ghee, giving it a distinct earthy aroma and taste. Served with chai or achar (pickle), Mathri Namkeen is a staple in Indian households, especially during celebrations when families gather and share homemade treats. Opting for a health-conscious version, this recipe uses minimal oil and incorporates whole wheat flour, making it a guilt-free indulgence. The combination of spices like ajwain and black pepper not only enhances flavor but also aids digestion. Mathri’s satisfying crunch and subtle spice make it a delightful accompaniment for lunch or a hearty snack between meals. Its regional variations, from the extra flaky Punjabi Mathri to the masala-laden Rajasthani version, add to its rich tapestry, reflecting the diversity of Indian cuisine.
Ingredients
- 1 cup Whole wheat flour (atta)
- 2 tbsp Semolina (sooji)
- 1 tsp Carom seeds (ajwain)
- 1/2 tsp Black pepper powder (kali mirch)
- 1/2 tsp Salt (namak)
- 2 tbsp Ghee (clarified butter)
- 1 tbsp Low-fat curd (dahi)
- 1/4 tsp Baking powder
- 1, finely chopped Green chili (hari mirch)
- as needed Water
- 1 tbsp Olive oil or cold-pressed vegetable oil (for brushing or shallow frying)
Step-by-step instructions
Step 1 · In a large parat (mixing bowl)
In a large parat (mixing bowl), combine atta, sooji, ajwain, black pepper powder, and salt. Mix well to evenly distribute spices and seasonings.
Step 2 · Add warm ghee to the flour mixture
Add warm ghee to the flour mixture. Rub with your fingertips until the mixture resembles coarse breadcrumbs.
Step 3 · Stir in low-fat curd and optionally baking powder for extra crispness
Stir in low-fat curd and optionally baking powder for extra crispness. Add finely chopped green chili if you prefer a spicy kick.
Step 4 · Gradually add water and knead into a firm
Gradually add water and knead into a firm, tight dough. Cover and let it rest for 10 minutes.
Step 5 · Divide the dough into small lemon-sized balls
Divide the dough into small lemon-sized balls. Roll each ball into a disc about 1/4 inch thick. Prick with a fork to prevent puffing.
Step 6 · Preheat a tawa (griddle) or non-stick pan on low-medium heat
Preheat a tawa (griddle) or non-stick pan on low-medium heat. Place the Mathri discs and cook, flipping occasionally, until both sides are golden brown. Brush lightly with oil for a healthier alternative to deep frying.
Step 7 · Remove and cool completely before storing in an airtight container
Remove and cool completely before storing in an airtight container. Serve with achar or chai.
Why this recipe is healthy
This Mathri Namkeen recipe is a healthier choice because it swaps refined flour for atta, uses heart-friendly oils, and reduces fat content by roasting or shallow frying instead of deep frying. It contains wholesome ingredients that support digestive health and provide sustained energy, making it a perfect fit for lunch or as a satiating snack. By making these small changes, you enjoy the authentic flavors of North India while supporting your wellness goals.
A note on tradition
Mathri Namkeen is an iconic snack from North India, especially Rajasthan and Punjab, where it is prepared in bulk during Diwali, Holi, and Teej festivals. It is often shared with friends and relatives, symbolizing warmth and hospitality. In many households, Mathri making is a cherished tradition, passed down through generations and enjoyed with homemade pickles and tea. Its long shelf life makes it a popular travel snack and a must-have in festive gift hampers.