If you grew up with the comforting crunch of homemade mathris during festivals or family tea-times, this recipe might feel like home. We’ve made a small but meaningful twist this version is pan-toasted instead of deep-fried, and made with Khapli wheat flour, an ancient grain that’s full of nutrition and easy on the gut.

This recipe is humble and hearty, using only five core ingredients ,Khapli wheat flour, jaggery, sesame seeds, grated coconut, and water. It’s light, delicious, and makes for the perfect tea-time snack, tiffin addition, or mid-day bite.

You can check out this recipe on our Instagram.

Recipe Overview

Prep Time: 15 minutes Cook Time: 15–20 minutes Total Time: 30–35 minutes Serves: 3–4 people (makes around 15–18 mathris depending on size.)

Ingredients

-1 bowl Khapli Wheat Flour
-¼ cup Crushed Jaggery
-2tablespoons White Sesame Seeds
-1cup Dried Grated Coconut
-1cup Water (or as needed to form dough)

Steps to Make It

1) Prepare the Dough

In a mixing bowl, combine: Khapli wheat flour, Crushed jaggery, Sesame seeds, Dried grated coconut
-Mix thoroughly using your hands or a spoon to ensure even distribution of jaggery and seeds.
-Gradually add water, a little at a time, and knead into a firm dough. The dough should be smooth but not sticky.
-Cover the dough with a damp cloth and let it rest for 10–15 minutes.

2) Shape the Mathris

-Divide the dough into small lemon-sized portions.
-Roll each portion into a ball, then flatten it gently with a rolling pin into a thick disc about 2 inches wide and ½ cm thick.
-Ensure uniform thickness for even cooking.

3) Pan-Toast on a Tawa

-Heat a tawa or flat skillet over medium heat.
-Place the discs on the hot tawa, a few at a time, without overcrowding.
-Toast them on low to medium heat, flipping every 1–2 minutes until both sides turn golden brown and lightly crisp.

-Once done, transfer to a plate and let them cool completely. They will continue to firm up as they cool.

 Tips & Hacks from the Zama Kitchen

Keep it low & slow: Toasting on low heat prevents the jaggery from burning and ensures an even cook.
Add spices (optional): You can add a pinch of cardamom powder or fennel seeds for added flavor.
Want it more savoury? Reduce jaggery slightly and add a pinch of Himalayan pink salt and ajwain (carom seeds).
Storing: Let the mathris cool fully before storing in an airtight jar. They’ll stay fresh for up to 7–10 days.
Tiffin-friendly: These are sturdy and travel well—perfect for school lunchboxes or snack boxes at work.

Why We Love This Recipe

This mathri is simple to make with ingredients that you probably already have in your kitchen. There’s no need for complicated steps or hard-to-find items, just wholesome, familiar staples coming together in a way that’s easy and satisfying.

It’s a recipe that fits into everyday life, whether you want a quick snack, something to pack in a tiffin, or a little treat to enjoy with your chai. The light crunch, the gentle sweetness, and the warm nuttiness make it versatile enough to go with just about anything.

At Zama, we believe good food should be easy to make, nourishing, and bring people together. This mathri embodies that simple ingredients, straightforward steps, and a comforting result that feels like home.

 Serving Suggestions

-Pair with a cup of chai or spiced buttermilk
-Add to a festive thali or snack board
-Crumble over a bowl of fruit and yogurt for a fun crunch.

FAQS

1. What if my dough feels too sticky or too dry?
If it’s sticky, sprinkle in a little more flour. If it’s dry and crumbly, add a teaspoon of water at a time and knead again until smooth.

2. How do I know the mathris are done?
 They should be golden brown on both sides and firm to touch. As they cool, they’ll continue to crisp up, so don’t worry if they feel slightly soft while warm.

3. Can I add other ingredients to the dough?
Definitely! You can customize with crushed nuts, flaxseeds, or a pinch of cardamom or nutmeg for added flavor and nutrition.

4. Is it okay to deep-fry these instead of pan-toasting?
Yes, traditionally mathris are deep-fried. If you prefer that version, you can fry them in hot oil until golden and crisp.

5. Are these kid-friendly?
 Very much so! Their mildly sweet, nutty flavor makes them great for kids’ snack boxes, just make sure they’re cooled and stored well to maintain texture.

6. Can I double or triple the batch?
Yes! This recipe scales well. Just maintain the proportions and make sure not to overcrowd the pan while toasting.