Mathri | Short Crust Pastry

With holi round the corner, this must be made by kilos in most Indian households. Mine is no different. Mathri or a fried short crust pastry is a delight to eat with tea or coffee or simply with some home-made pickle. The thought only gives me goose bumps & crave some more.

Here’s to Holi & all Indian festivals.

Mathri/ Fried Shortcrust Pastry
Mathri/ Fried Shortcrust Pastry


Ingredients –

  • 1 Cup – APF
  • 1 Tbsp – Semolina
  • 1/2 tsp – Carom Seeds
  • 2 Tbsps – Ghee/ Clarified Butter
  • to taste – Salt
  • Oil for frying

Method –

  1. In a large bowl, mix flour, semolina, salt & carom seeds.
  2. Add ghee & mix gently. Now hold the flour in your fist, if it forms a loose clump, then the amount of ghee is fine, if it doesn’t then add a bit more ghee.
  3. Using water knead the dough. The dough should be slightly hard to touch. Wrap in a wet muslin cloth & keep it aside for 1/2 hour.
  4. Form small balls with the dough. Roll these balls using a rolling pin. Use a knife or fork to make small holes/ slits in the rolled pastry.
  5. Heat oil in a big wok, fry these pastry till golden brown.
  6. Enjoy warm with tea or coffee or pickle. 🙂 It will store well in air-tight container at room temp for several days.

Sending this to What’s with my Cuppa currently hosted by Chef Mireille, orginally started by Nupur


2 thoughts on “Mathri | Short Crust Pastry

  1. I have no idea how the Carom Seeds taste like (I must confess, I had to google to even find out what they are :), but I like the recipe and the photo. I also learned about Ghee, never heard of it before 🙂

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