Go Back

Pudina Tikoni Paratdar Mathri

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.
Course Snacks
Cuisine Rajasthan
Keyword Jar Snacks
By Cook Method Deep Fried
Occasion Evening Snack, Picnic, Travel Food
By Diet Kid Friendly
Dish Type Deep Fried Dishes
Author Srivalli


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


  • 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.
Tried this recipe?Mention @cooking4all or tag #cooking4all!