Masala mathri recipe is a twist to the traditional mathri. This masala mathri has besan stuffing and it is one of the delicious spicy Indian crackers that I’ve tried in the recent days.
I have learned this recipe from my sister-in-law, she makes it every Diwali. My children love it. She called it Bishnoti .

Mathri is a spiced Indian cracker and this masala mathri is a stuffed version of it. Mathri is made for special occasions like marriages or festivals like Karwa Chauth, Diwali, Holi etc.

Ingredients for: Dough
• 1 cup all-purpose flour (maida)
• 1/4 cup oil
• salt as per your taste
• 1 tsp carom seeds (ajwain)
• water as required

Ingredients for: Stuffing
• 1 tsp oil
• 1 pinch asafetida (hing)
• salt to taste
• 1 tsp fennel seeds (saunf)
• 1 tsp dry fenugreek leaves (kasuri methi)
• 1/2 cup gram flour (besan)
• 1/4 tsp red chilli powder
• water as required
Oil for frying

Instructions for : Dough
1. Take 1 cup all-purpose flour (maida) in a parat (or big bowl) and sprinkle 1 tsp carom seeds (ajwain) and salt to taste.
2. Add 1/4 cup oil.
3. Mix well.
4. If you take a portion and bind it, it will hold the shape; it means oil (moyan) is sufficient.picsart_09-25-075477593080722929355.jpg
5. Gradually add water.
6. And knead the semi-stiff dough. Cover and leave it for 15-20 minutes.
7. After 20 minutes knead it again.
8. Divide into portions and make small balls and flatten them.

Instructions for: Stuffing
1. Heat 1 tsp oil.
2. Add 1 pinch asafetida (Hing)
3. Add 1 tsp fennel seeds (saunf) and 1 tsp dry fenugreek leaves (kasuri methi
4. Stir and sauté for 30 seconds
5. Now add 1/2 cup gram flour (besan)
6. Add 1/4 tsp red chilli powder and salt to taste. Roast till gram flour is cooked and aromatic.picsart_09-25-075732782277701300307.jpg
7. Let it cool down
8. Add water and knead the dough for mathri stuffing
9. Knead semi-stiff dough
10. Divide dough into portions and shape into balls almost 1/2 the size of mathri balls prepared earlierpicsart_09-25-076548596660513184297.jpg

Instructions for:  Stuffing Mathri
1. Roll mathri dough. Keep it thick.
2. Place a stuffing ball in the centre
3. Seal it properly
4. Flatten it
5. Again roll with a rolling pin
6. Poke mathri with fork/knife from both the sides
7. Put Mathri in warm oil
8. Deep fry mathri on low to medium flame
9. Till golden brown
10. Stuffed Mathri is ready, enjoy it with a cup of masala tea


  • Don’t be in a hurry while deep frying. Cook in low flame with patience, flip over and cook on low flame till golden brown. This is the key to get perfect crispy flaky mathris.
  • If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
  • Do not overcrowd while frying, just 2-3 will be ok, depends on your Kadai size too.
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