How to make Mathri-SK Khazana -

A very popular North Indian snack that can be enjoyed anytime anywhere

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Black peppercorns (काली मिर्च)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Mathri-SK Khazana

Mathri-SK Khazana Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mathri-SK Khazana Recipe

  • Refined flour (maida) 1 cup + for dusting

  • Black peppercorns coarsely crushed to taste

  • Salt to taste

  • Ghee melted 2 tablespoons

  • Oil to deep fry


Step 1

Mix together flour, crushed peppercorns, salt and ghee in a bowl. Add sufficient water and knead into a hard dough. Set aside for 10-15 minutes.

Step 2

Divide the dough into 2 equal portions. Roll out into thick discs dusting with flour. Cut out small roundels with a small cookie cutter and prick them all over with a fork.

Step 3

Heat sufficient oil in a kadai. Slide in the mathris and deep fry on medium heat till golden brown. Drain on absorbent paper.

Step 4

Serve or store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.