Makki Ki Mathri | Makki Ke Aate Ki Mathri
Makki ki mathri is a deep-fried Indian snack made with cornmeal, “Makki ka atta“. Makki ki mathri makes a perfect snack for evening tea and for the festival occasion. Here is how to make it, step by step.
This is easy to make & quick recipe, gets ready in just 30 minutes.
Cornmeal is a meal, ground from dried maize or corn. It is a gluten-free flour and easily replaces whole wheat flour in baking. Cornmeal is a fiber-rich ingredient.
Using cornmeal or Makki atta, you can make Polenta, Makki ki roti, Corn bread, Cornmeal tortillas, Corn taco, and pancakes.
Why you will love this recipe
Makki atta is mostly used in making Makki ki roti in Indian. Makki ki mathri is a savory snack made with cornmeal which is deep-fried and gets ready within 30 minutes.
These mathris are very easy to make and make a festive entry, be it Holi, Diwali, Makar Sankranti, or Ganesh Chaturthi.
Instead of deep-frying you can bake this mathri in an oven or cook in an air fryer as well. Bake them at 180C for 20-25 minutes or until they are golden in color.
Ingredients
Please check RECIPE CARD for detailed ingredients list with accurate measurement.
- Cornmeal flour– I used white & yellow both cornmeal flours in this recipe. Use any one of them, it does not make any difference.
- Spices– Carom seeds, cumin seeds, sesame seeds, nigella seeds, and salt.
- Other– Oil for frying. warm water to knead the dough
Knead the dough with warm water only. It helps in making a soft dough.
How to make makki ki mathri
Cornmeal with cumin seeds, nigella seeds, sesame seeds, and salt is all you need to make a soft dough. Divide into equal lemon size portions and just pat them evenly in a 2.5″ circle. Another way to make mathri is to roll a big circle and then cut with a cookie cutter.
Let see how to make Makki ki mathri or cornmeal flaky deep-fried snack.
- First of all, gather all ingredients in a mixing bowl. Mix nicely and adjust salt as per taste.
- Knead a soft dough using water. Add a little quantity of water at a time. Make a soft dough and keep it for 15 minutes.
- Meanwhile, heat oil on medium flame. Now divide the dough into lemon size balls.
- Take one dough ball and gently pat into a 2-2.5″ circle. You can also roll down a big circle using enough dough and then cut with a cookie cutter. I prefer to make them into a circle using my fingers.
- Once the oil is hot enough gently slip these discs into the hot oil. Up to 4-5 discs can be deep-fried at one time.
- Cook until golden in color and transfer on a kitchen towel so that extra oil can be absorbed.
- Serve Makki ki mathri with evening tea, try having pickle with it taste awesome.
Serving & Storage
In North India and especially in Bihar, mathri are served with pickles. It really tastes heavenly with pickle and a cup of masala chai.
Once cool down store them in an airtight container and keep in a clean place. Do not leave the lid open for longer, mathri tend to absorb moisture and will become soft.
Tips & FAQ’s
- I had both color cornmeal that is why used both of them. Anyone of them can be used to make this mathri.
- You can also roll out a big circle of the dough and then use a cookie cutter to cut the mathris.
- Store in an airtight container as soon as they come at room temperature. They get soggy if kept outside for longer
Cornmeal or Makki ka atta is prepared by grounding dried maize. It is grounded in coarse powder instead of wheat flour like smooth consistency. Coarse powder is used in making Polenta recipe and finely ground powder is used in maki roti, tortilla, tacos and savory snacks.
While cornmeal is an ingredient, polenta is a recipe. Cornmeal is the main ingredient while making the Polenta recipe. So both are different.
Other similar recipes
You can also check other Indian festivals (Holi, Diwali) recipes, Check 25+ Indian Diwali Sweets You Must Try
- Besan sev
- Oats Mathri
- Chana Dal Vada
- Ribbon Pakoda
- Sabudana Vada
- Moong Dal Burfi
- Moong Dal Laddu
- Dry Fruits Laddu
Check the collection of Festival savory and Festival Sweets recipes collection.
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Makki Ki Mathri | Makki Ke Aate Ki Mathri
Ingredients
- 1 cup Yellow cornmeal
- 1 cup white cornmeal
- 2 tbsp oil
- 1 tbsp sesame seed
- 1 tsp cumin seed
- 1 tsp nigella seeds
- 1/2 tsp carom seed
- 1 tsp salt
- Water warm water to knead as required
- Oil for deep frying
Instructions
- First of all, gather all ingredients in a mixing bowl. Mix nicely and adjust salt as per taste.Knead a soft dough using water. Add little quantity of water at a time. Keep it for 15 minutes.
- Meanwhile, heat oil on medium flame. Divide the dough in lemon size balls.
- Take one dough ball and gently pat into 2-2.5″ circle. You can also roll down a big circle using enough dough and then cut with cookie cutter. I pat them into a circle.Gently slip these discs into the hot oil. Up to 4-5 discs can be deep fried at one time.
- Cook until golden and transfer on a kitchen towel so that extra oil can be absorbed.Serve Makki ki mathri with evening tea, try having pickle with it taste awesome.
Notes
-
- I had both color cornmeal that is why used both of them. Anyone of them can be used to make this mathri.
- You can also roll out a big circle of the dough and then use a cookie cutter to cut the mathris.
- Store in an airtight container as soon as they come at room temperature. They get soggy if kept outside for longer
Nutrition
This is my entry for Diwali Sweets Or Savory theme for BM #93 Week2 Day1. Sending this to Srivalli’s Kid’s Delight event for the Kid’s Delight Anniversary Party
LOve to eat with mango or chili pickle… nice and crunchy snack with tea or coffee as evening snack.
Thanks Preeti for liking makki ki mathri recipe.