MULTIGRAIN CURRY PATTA MATHRIS

If you love traditional Indian snacks with a healthy twist, this Multigrain Curry Patta Mathri is just the recipe for you.
Made with the goodness of multigrain flour and infused with the earthy aroma of curry leaves, cumin, and ajwain — these crispy delights are perfect for your evening chai or festive snack platter.

Each bite offers a wholesome crunch, a touch of spice, and the comforting fragrance of curry leaves. These mathris are not only tasty but also nutritious and travel-friendly — an ideal jar snack to munch anytime!

Preparation Time: 10 minutes
Resting Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

1 cup multigrain flour

1 tbsp curry leaves powder

½ tsp red chilli powder

¼ tsp turmeric powder

½ tsp cumin seeds

½ tsp carom seeds (ajwain)

2 tbsp ghee (for moyan)

Salt to taste

Water as required (to knead)

Oil for deep frying

Method:

In a mixing bowl, combine multigrain flour, curry leaves powder, red chilli powder, turmeric, cumin, ajwain, salt, and ghee.

Rub the ghee into the flour until it resembles coarse crumbs.

Add water gradually to knead a semi-hard dough. Rest it for 10 minutes.

Roll out the dough evenly and cut into flower-shaped mathris using a cutter or small lid.

Heat oil in a deep pan. Fry the mathris on medium flame until golden and crisp.

Drain on tissue paper and let them cool completely before storing in an airtight jar.
Serve these crunchy Multigrain Curry Patta Mathris with a steaming cup of masala chai or pair them with pickle or curd dip for a savory treat. They also make a perfect addition to festive hampers or as a light travel snack.

Storage Tips

Store in an airtight container after cooling completely.

Stays crisp for up to 2–3 weeks at room temperature.

Avoid moisture exposure to retain crunchiness.