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Masala Mathri | Varki Poori | Khasta Puri

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Masala Mathri | Varki Poori | Khasta Puri

Easy Nashta Recipe with hot tea & pickle.

  • Suitable for vegetarian

Khasta poori with pithi masala, best snacks for guests at home.

  • 45 mins
  • Serves 3
  • Medium



Masala Mathri (Varki Puri)

Dough weight – 560 gms.

Makes 6 pedas of 94 grams each.



For Dough 

Maida (मैदा) – 2 Cups or 250 Gms

Semolina (सूजी) – 4 tbsp  or 45 gms

Salt (नमक) – 1½ tsp

Ghee (घी) – 3 tbsp  

Water (पानी) – ¾ Cup (approx) 


For Masala

Cumin (जीरा) – 2 tsp

Saunf (सौंफ़) – 1 tbsp

Dry Red Chillies (सूखी लाल मिर्च) – 5 nos

Kasoori Methi Leaves (कसूरी मेथी) – 2 large pinches

Peppercorns (काली मिर्च) – 2 tsp


2nd Masala 

Ajwain (अजवाइन) – 1 tsp 

Heeng (हींग) – ¾ tsp

Turmeric (हल्दी) – ½ tsp

Chilli powder (मिर्च पाउडर) – 1½  tsp

Coriander powder (धनिया पाउडर) – 2 tsp

Black salt (कला नमक) – ½ tsp

Chaat Masala or amchur (चाट मसाला) – 1 tbsp 

Salt (नमक) – ½ tsp


For Layering 

Ghee (घी) – 3 Tbsp

Cornstarch or Rice Flour (कॉर्न स्टार्च) – 2 tbsp 

Oil (तेल) – for deep frying




For masala mathri, we have to make the dough first. In a flat bowl, add maida, sooji, salt, and soft ghee. Rub the ghee with the flour first then pour water. Make a dough by kneading it. Cover the dough with a damp cloth and keep it aside for 10 to 15 minutes. Divide the dough into small, equal-sized balls. Roll each ball into a small circle or disc, about 2-3 inches in diameter. Use a rolling pin and spread each ball like a roti.


For Mathri masala, blend jeera, saunf, dried red chillies, kasoori methi, and peppercorn into a fine powder. Drop in ajwain, heeng, turmeric, chilli powder, coriander powder, black salt, chaat masala, and salt to the ground powder. Mix them all well. The masala is ready.

For making the layers of the mathri, mix soft ghee and cornstarch well. Spread this mixture on the roti, then sprinkle the masala on it. Now, place the next roti on top of it, spread the mixture, and sprinkle the masala. Do the same step one more time, then roll it. Cut the mathri roll evenly using a knife, in 1 to 1.5-inch gaps. The pleats should be visible and now spread the mathris gently into small puris using a rolling pin.


Heat the oil in a deep frying pan over medium heat. Carefully slide the mathri discs into the hot oil, one or two at a time, and fry them until they turn golden brown and crispy. Make sure to fry them on medium heat to ensure they cook evenly.

Allow them to cool down completely and Masala Mathri is ready to be served.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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