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Makki Ki Mathri | Makki Ke Aate Ki Mathri

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Makki ki mathri is a deep fried Indian snack made with cornmeal. Makki ki mathri makes a perfect snack for evening tea and for the festival occasion. I am planning to make these on Diwali, but with a baked version.

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.Makki ki mathri is a deep fried Indian snack made with cornmeal.Perfect tea time snack or festival savory snack.

To make this Makki ki mathri used white and yellow cornmeal as I had both of them. However, any of them can be used to make mathris. 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 2.5″ circle.  Another way to make mathri is to roll a big circle and then cut with cookies cutter.

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You can check more on “Snacks” category. Check “Festival Sweets” and “Festival Savory” to get more.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to make Makki ki mathri or cornmeal flaky deep-fried snack.Makki ki mathri is a deep fried Indian snack made with cornmeal.Perfect tea time snack or festival savory snack.

Makki Ki Mathri | Cornmeal Deep-Fried Snack

Ingredient                                                             25-30 Pieces

1 Cup Yellow cornmeal
1 Cup white cornmeal
2 Tblsp oil
1 Tblsp sesame seed
1 Tsp cumin seed
1/2 Tsp carom seed
1 Tsp salt
Water to knead as required
Oil for deep frying

Method

  1. First of all, gather all ingredients in a mixing bowl. Mix nicely and adjust salt as per taste.
  2. Knead a soft dough using water. Add little quantity of water at a time. Keep it for 15 minutes.Makki ki mathri is a deep fried Indian snack made with cornmeal.Perfect tea time snack or festival savory snack.
  3. Meanwhile, heat oil on medium flame. Divide the dough in lemon size balls.
  4. 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.
  5. Gently slip these discs into the hot oil. Up to 4-5 discs can be deep fried at one time.Makki ki mathri is a deep fried Indian snack made with cornmeal.Perfect tea time snack or festival savory snack.
  6. Cook until golden and transfer on a kitchen towel so that extra oil can be absorbed.
  7. Serve Makki ki mathri with evening tea, try having pickle with it taste awesome.

Note

  1. I had both color cornmeal that is why used both of them. Anyone of them can be used to make mathris.
  2. You can also roll out a big circle of the dough and then use a cookie cutter to cut the mathris.
  3. Store in an airtight container as soon as they come at room temperature. They get soggy if kept outside for longer

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Makki ki mathri is a deep fried Indian snack made with cornmeal.Perfect tea time snack or festival savory snack.

Makki Ki Mathri | Makki Ke Aate Ki Mathri

Bhawana
Makki ki mathri is a deep fried Indian snack made with cornmeal.Perfect tea time snack or festival savory snack.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Resting Dough 15 mins
Total Time 40 mins
Course Snack
Cuisine Indian

Ingredients
  

  • 1 Cup Yellow cornmeal
  • 1 Cup white cornmeal
  • 2 Tblsp oil
  • 1 Tblsp sesame seed
  • 1 Tsp cumin seed
  • 1/2 Tsp carom seed
  • 1 Tsp salt
  • 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

  1. I had both color cornmeal that is why used both of them. Anyone of them can be used to make mathris.
  2. You can also roll out a big circle of the dough and then use a cookie cutter to cut the mathris.
  3. Store in an airtight container as soon as they come at room temperature. They get soggy if kept outside for longer

Nutrition

Nutrition Facts
Makki Ki Mathri | Makki Ke Aate Ki Mathri
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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BMLogoThis 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

Reader Interactions

Comments

  5. Ritu Tangri

    5 stars
    We normally use leftover makki rotis to make biscuits by frying them. This mathri from the scratch must be tasting better than that. My family of cornmeal lovers would certainly love it.

    Reply

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