Pudina Tikoni Paratdar Mathri is a crispy, crunchy and flaky snack from Rajasthan. These are flavoured with Mint and other spices that make it an addictive snack anytime.
My next snack is the popular savory deep fried Mathri, that come in many flavours. These triangle discs are tossed with dry herbs and spices and make a wonderful snack along with your evening tea time.
When I was searching for some snacks, I landed here and saw those were really very sinful and had to do it. As the herb required is mint and I only had fresh mint, I had to microwave it for many times till I reached the dried version. It was like some 15 times, I pressed 10 sec button to finally get the crispy dried mint leaves.
However, the final sprinkling of the mint leaves along with the spice powders surely makes this very addictive.
Week 1 – Sweets (Indian Halwas)
Week 2 – Snack from the same State (Rajasthan)
Day 1 is Rajasthani Mirchi Vada
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Step By Step Pictures to make Pudina Tikoni Paratdar Mathri
Pudina Tikoni Paratdar Mathri
For the Mathri
1 cup All Purpose Flour / Maida
1 tsp Cooking Oil
1/2 tsp Carom Seeds / Ajwain
1 /2 tsp Salt
1 tsp Ghee hot and melted
Water for kneading
Cooking Oil for deep frying
For Masala Powder
2 tsp Pudina Powder ( Mint leaves first dried then powdered )
1 tsp Chaat Masala
1/2 tsp Red Chilli Powder
1/2 tsp Black Pepper Powder
1/4 tsp Garam Masala
1/2 tsp Dry Mango Powder / Amchur powder
Salt to Taste
1/2 Black Salt / Kaala Namak
How to make Pudina Tikoni Paratdar Mathri
Mix all the ingredients for the Masala and keep it aside.
In a wide bowl, take the flour, add salt, Ajwain, and hot oil to the dough, mix well.
Slowly add water to make a stiff dough. The salt used in the dough is less as the spice powder has more salt.
Divide the dough in 30 small balls and flatten a little.
Now roll the ball into a thin discs, apply ghee on top of the disk with your finger, prick it with a fork over it.
Next fold it into a semi circle and then again fold it one more time to get a triangle.
Press all three corner points with your finger tip so that it will not open up when frying.
Heat a kadai with enough oil and fry them on medium flame till they get a nice light golden colour.
Do not crowd oil, so that all the mathris get cooked on all sides.
Using a slotted ladle, drain the fried mathris to a kitchen towel and sprinkle the masala powder over it right away.
Adjust the spice powder as per your taste.
Allow the mathri to cool down, before you store in an airtight container.