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Mithi Mathri
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


1 cup maida
2 tablespoons sooji (chiroti)
1/4 teaspoon salt
1/4 cup ghee
1/4 cup warm water

For the sugar syrup
1 cup water
1/2 cup sugar
1 teaspoon cardamom powder


Mithi Mathri Recipe, first lets prepare the dough. Mix the maida, sooji and salt together in a mixing bowl.

Next, add the ghee to the mixture and rub between your fingers until the dough turns crumbly and resembles breadcrumbs.

Add the warm water to it a little by little, while bringing it together into a dough. Press together till it forms a ball. Knead the dough for 3-4 minutes till it no longer sticks, and easily forms a ball. Set it aside to rest for 5 minutes. Then, knead it again till soft for about 5 minutes.

Cover the dough with a muslin cloth and let it rest for 30 minutes.

After 30 minutes, divide the dough in 16 equal parts. Make balls and keep aside for 5 minutes

Next, roll out the mathris by rolling each ball into a disc, about 1/4 inch thick and 2-3 inches in diameter. Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.

Warm some oil in a kadhai and deep fry the mathris for 2-3 minutes on each side until they turn golden brown. Remove from the oil using a slotted spoon and keep aside to cool.

Meanwhile, prepare the sugar syrup by boiling together water, sugar and cardamom powder in a heavy-bottomed saucepan.

Once the mixture comes to a boil, reduce the heat and continue to cook till the syrup reaches two-string consistency. This should take about 8-10 minutes on low heat.

Switch off the heat and dip the pre-fried mathri in to the sugar syrup. Keep the mathri sub-merged in sugar syrup for about 30 seconds so that it is completely coated.

Place the sugar-coated mathri on a tray till completely dry. Then the Mithi Mathri store in an airtight container when completely dry and cool. You can make this ahead and serve it at a festive gathering too.


Methi Mathri Recipe is a traditional deep-fried snack of flat fritters flavoured with typical Indian spices. It is usually made during the festive season when every household swings into action preparing a host of homemade sweets, desserts and savoury snacks. Mathri is usually savoury and spiced with ajwain amongst other things, but this recipe is for a sweetened mathri. It is essentially a shortcrust pastry like dough, flattened into rounds and deep fried till golden. Then, the mathri is coated with sugar syrup, creating a crunchy, but flaky fritter laced with a hint of sweetness, perfect for the festive celebrations. You can make this ahead and serve it at a festive gathering too.

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