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Festive recipe: How to make Mathri

By Kavita Tanwar
Last updated on: November 01, 2016 09:20 IST
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We'd asked you, dear readers, to share your favourite Diwali recipes.

Rediff reader Kavita Tanwar shows us how to prepare a crispy snack for the festive season.

This crunchy, scrumptious Punjabi snack is hard to resist.

Here's the recipe:



IMAGE*: Mathri.


  • 1/2 kg maida
  • 1/2 kg raw peanut, slightly ground
  • 2 tbsp cumin seeds (jeera)
  • 2 tbsp dry fenugreek leaves (kasuri methi)
  • Oil for deep frying
  • Salt as per taste
  • Black pepper power as per taste


  • Knead all the dry ingredients -- maida, raw peanut, cumin seeds, dry fenugreek leaves -- together without adding water.
  • While kneading, you will see the peanuts release oil. (It helps in binding maida).
  • Leave the mixture for an hour so as the oil of peanut is absorbed properly.
  • Roll out the dough into small and thin puris.
  • Deep fry them. Keep them in a separate plate.
  • Allow it to cool.
  • Sprinkle some chaat masala powder on top and serve with garlic chutney.

*Lead image used for representational purposes only. Photograph: Rashmi Gupta/Flickr/Creative Commons

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Write in to us at (subject: Recipe) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible.

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Kavita Tanwar Chandigarh
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