Ghee Mathri Recipe with A2 Ghee (Crispy Savoury Snack)
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By the Faimly Farm Team · Prep 20 min · Cook 30 min · Makes about 20 · A North Indian classic
Mathri is the classic crisp, flaky savoury cracker of North India — a Diwali and tea-time staple made from spiced wheat flour, enriched with pure ghee, and fried until golden and shatteringly crisp. Made for festivals and kept in tins for guests, mathri owes its flakiness to good ghee. Here is how to make it.
Ingredients
- 2 cups all-purpose flour (maida) or fine wheat flour
- 1/4 cup A2 ghee (for moyan), melted, plus more for frying
- 1 tsp ajwain (carom seeds)
- 1 tsp crushed black pepper (optional)
- 1/2 tsp salt (to taste)
- 1/4 tsp kasuri methi (optional)
- Water, as needed
- A2 ghee for deep frying
Method
1. Make the moyan dough: mix the flour with ajwain, pepper, salt, and kasuri methi, then rub in the melted A2 ghee thoroughly — the mixture should clump when pressed. This ghee (moyan) is what makes mathri flaky.
2. Knead firm: add water little by little and knead a stiff, firm dough (not soft). Rest 15-20 minutes.
3. Shape: roll out thick, cut into rounds, and prick each with a fork (so they stay flat and crisp rather than puffing).
4. Fry in ghee: heat A2 ghee on low-medium and fry the mathri slowly until pale golden and crisp. Low heat is essential — too hot and they brown outside while staying raw within.
5. Cool and store: drain and cool completely; they crisp further as they cool and keep for weeks in an airtight tin.
Why Ghee Makes Mathri
Mathri depends on ghee twice: the moyan (ghee rubbed into the flour) creates the signature flaky, crumbly texture, and frying in pure ghee gives the rich flavour and crispness. Generous good A2 ghee is the difference between flaky, melt-in-the-mouth mathri and hard, dense ones.
The Faimly Farm Tip
Use pure A2 ghee both in the dough (moyan) and for frying. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is mathri?
Mathri is a crisp, flaky North Indian savoury cracker made from spiced wheat flour enriched with ghee and fried golden, popular at Diwali and tea-time.
What is moyan and why does it matter?
Moyan is the ghee rubbed into the flour before kneading; it creates mathri's signature flaky, crumbly texture.
Why fry mathri on low heat?
Low heat lets the thick mathri cook through and turn crisp without browning too fast outside while staying raw inside.
Why prick the mathri with a fork?
Pricking stops them puffing up, keeping them flat and crisp.
Which ghee is best for mathri?
Pure A2 cow ghee, ideally bilona-made, gives the best flakiness and flavour, in the dough and for frying.
Conclusion
Mathri is the crisp, flaky savoury treat that fills festive tins across North India — and ghee is its secret, in the dough and the fry. Keep the dough firm, use generous pure A2 ghee, fry patiently, and you will have melt-in-the-mouth mathri that keeps for weeks.
Make flaky mathri. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
