Matri is a crispy savoury which normally is round in shape. I love the flavour of the fresh coarsely ground pepper and roasted peanuts as well as the nutty flavour of sesame in them.

For ease of making and also to reduce the frying time I prefer to cut them into long bits and fry them in oil at a go.

It’s just a matter of convenience.


Wheat flour – 1/2 cup

Semolina – 2 table spoons

Pepper coarsely ground -1 spoon

Ajwain – 1/4 spoon

Peanuts coarsely ground – 2 table spoons

Sesame seeds -1 table spoon

Ghee – 2 + 2 table spoons of ghee

Salt as per taste

Water for kneading the dough.


In a bowl mix wheat flour, pepper, sesame seeds, peanut powder,ajwain, semolina and 2 table spoons of ghee and mix lightly with the help of your fingers.

Now slowly add water little by little.

The dough should not be soft or or too firm.

Make four balls and then roll them into rotis.

Apply ghee over a roti and sprinkle a little wheat flour on the top of the roti.

Now follow the same procedure with the second roti.

Place the roti over the first roti

And fold it thrice horizontally or vertically.

Now slightly press it with a rolling pin and flatten it by keeping the shape of the roti rectangular.

You just have to lengthen the roti horizontally or vertically.

Once this is done cut them into longish bits and fry on low heat until they turn golden brown and crisp.


The folding of the roti and applying ghee and then sprinkling with atta helps to get the layers while you fry them

Keeping the dough not too firm or soft and frying them on low heat makes them crisp.

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