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Masala Mathri (Spiced Fried Cookies)

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Author: Meena, www.hookedonheat.com


  • 2 cups all-purpose flour
  • 1 tablespoon fennel seeds
  • 1 tablespoon kasoori methi
  • ½ teaspoon red chilli powder
  • ¼ teaspoon salt
  • cup light cooking oil
  • water as needed
  • oil for deep frying


  • Mix flour, spices, salt and a ¼ cup of oil with enough water to make a smooth firm dough. Let it rest for at least 20 minutes.
  • Heat enough oil in a deep wok or pan for deep frying.
  • Divide the dough into fist-sized balls, and each ball of dough, roll it out into a circle of about 0.5 cm thickness and prick all over with a fork to prevent the cookies from puffing up while frying.
  • Using a cookie cutter, cut the rolled out dough into circles about 5cms in diameter.
  • Fry the cut out cookies in hot oil till they turn golden brown and crisp on both sides. Remove on a paper towel to drain excess oil, allow to cool, and enjoy!


These cookies can be stored in an air-tight container for about 2-3 weeks. That is if you can resist them that long!