Aata Mathri is a dry snack made with whole wheat flour. In the old days whenever someone was travelling, they will carry two things with them. One Mathri and two, Laddoo. Both can stay for months and provided convenient munching on the go.

Ingredients

Method

1. Sieve all purpose flour in a large bowl so that there are no lumps. Add salt, carom seeds, crushed black pepper and suji.



2. Pour 90 gm oil in the flour mixture and rub it in.



3. Now add about 180 ml of water and pull it together into a hard dough. Don’t knead it much.



4. Cover the dough and leave it for 10 minutes.



5. Heat oil in a wok.
6. Divide the dough in small parts, about 60.



7. Flatten each piece roughly.



8. Roll each piece thin. I have used a roti maker to roll them.



9. Repeat with other pieces.
10. Prick each piece with knife or fork on both sides. This is to prevent them from puffing up when frying.



11. Fry about 10 pieces at a time on very low heat till golden brown.



12. Drain mathri on the paper towel so that extra oil is absorbed by the paper. Mathri is ready.



13. Once cold, store them in air tight container. For best taste, eat it with a pickle of your choice.

Notes:

1. Fry on low heat otherwise mathri will not come out crisp.
2. Make sure to roll each piece thin. Once you place it in oil, it will shrink and become thicker.
3. Feel free to use different types of seasonings to the dough for variation.
4. You can store it at room temperature and it lasts for weeks if it’s not over by then.
5. It’s a great finger food specially when you are traveling.

Summary

Recipe Name

Aata Mathri

Author Name

Ruchi Garg

Published On

2025-11-03

Preparation Time

60M