Namkeen mathri for Karva Chauth
Crisp savoury mathri with ajwain, made in small batches for sargi or a festive snack box.
- Prep
- 25 min
- Cook
- 25 min
- Serves
- About 20 small mathri
Before you begin
Namkeen mathri balances the sweets on a Karva Chauth menu. A firm dough, short rest and slow frying help create the flaky texture. This version uses plain flour and ajwain; it is a festive snack, not a recipe intended for every type of vrat.
Ingredients 🧂
- 2 cups maida (plain flour)
- ¼ cup melted ghee, cooled until warm
- ¾ tsp ajwain (carom seeds)
- ½ tsp salt, adjust to taste
- 6–8 tbsp water, added gradually
- Oil for deep-frying, enough to cover the rounds
Method 👩🍳
- 1Mix flour, salt and ajwain in a bowl. Rub in ghee until the flour looks crumbly and a squeezed handful holds its shape briefly.
- 2Add water a tablespoon at a time to form a firm dough. Avoid kneading it until stretchy; cover and rest for 15 minutes.
- 3Divide into about 20 portions and roll into rounds around 4–5 mm thick.
- 4Prick each round on both sides with a fork to reduce puffing.
- 5Heat oil over medium-low heat; a tiny piece of dough should rise gradually with gentle bubbles. Fry an uncrowded batch, turning occasionally.
- 6Remove when golden on both sides and cooked through. Drain, then cool completely before placing in a snack box.
Helpful tips 💡
- If the dough feels sticky, stop adding water and let it rest before rolling.
- High heat can leave the middle soft even when the outside looks cooked.
Make ahead & storage
Prepare a day before and store the fully cooled mathri in a dry airtight container. Pack separately from moist sweets, chutneys and curd.
Keep dairy and cooked food refrigerated at 4°C or below. Refrigerate within two hours, or one hour in temperatures above 32°C. Food storage guidance.
Common questions
Why does mathri puff like a puri?
The dough may be too soft, too thin or insufficiently pricked. Keep it firm and prick the rounds before frying.
Can I replace all the maida with atta?
Atta changes water absorption and gives a denser result. Try replacing a small portion first and add water gradually rather than assuming the same quantity will work.