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How To Make Meethi Mathri For Karwa Chauth: Karwa Chauth 2025 falls on October 10 and all the married women have geared up to celebrate the Hindu festival with devotion and enthusiasm. It is a day when married women keep fast for their husbands’ long life, good health and prosperity. They keep their fast or Nijaral Vrat from sunrise to moonrise. One of the essential segments of the festival is Sargi Thali, which consists of items like meethi mathri, fruits, nuts, feniya and others. This thali is usually prepared by the mother-in-law and the food items in it are considered beneficial for daughter-in-laws’ health. Among all the food items in the Sargi Thali, meethi mathri holds great significance.

Meethi Mathri is a classic North Indian sweet snack with special meaning during Karwa Chauth, particularly as part of the Sargi Thali. It is believed that since Karwa Chauth fasting involves abstaining from food and water throughout the day, meethi mathri is a calorie-dense and energy-rich snack made from ingredients like flour, ghee and sugar, which provides sustained energy to the fasting women and gives them strength to survive the day. Thus, with the right ingredients and simple steps, you can easily make meethi mathri for Karwa Chauth 2025 Sargi Thali.

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Meethi Mathri Ingredients List

250 gms all-purpose flour (maida)

60 gram whole wheat flour (atta)

Ghee or 3 tablespoons of oil – any neutral-tasting oil

5 to 6 tablespoons water or add as required

2 tsp carom seeds (ajwain)

2 tsp black peppercorns – crushed coarsely or kept whole if you prefer

2 tsp dry fenugreek leaves or kasuri methi

1 tsp cumin seeds

A pinch of asafoetida (hing) – optional

A pinch of baking soda – optional for frying but do add if baking the mathri

Salt as required

Oil as required, for deep frying

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Karwa Chauth Meethi Mathri Recipe

Karwa Chauth Meethi Mathri Recipe (Image Credits: Canva)

Easy Meethi Mathri Recipe: How To Make Meethi Mathri For Karwa Chauth

Making Dough

  • Heat the ghee or oil in a small pan until hot. Mix together hot ghee or oil and all-purpose flour, whole wheat flour, all the spices, dry fenugreek leaves, salt and baking soda in a mixing bowl.
  • First, mix everything with a spoon. Then mix the fat evenly in the flour when the mixture is warm or cool enough to handle, using your fingertips.
  • The entire mixture should be like breadcrumbs. The more you repeat this, the flakier the texture the mathri or mathiya will have.
  • Add 1 or 2 tablespoons of water at a time and mix the dough only. Don't knead like the dough of roti or poori. But mix the water in the dough only until it just holds together.
  • When the entire mixture is easily clumpable or can be formed into a ball, cover with a kitchen towel and set aside to rest for 30 mins.

Rolling Mathari

  • Heat oil for frying in a kadai (wok) or frying pan. Pinch small balls from the dough. Roll them lightly in your palms just to even them out. No need to roll them into perfect round shapes.
  • Keep the balls covered with a kitchen towel so that they do not dry out.
  • Flatten each ball with a rolling pin to medium thickness. You will notice jagged, uneven edges and they are fine.
  • Prick each sheet of dough with a fork or poke it with a knife.
  • If you prefer a smooth finish, then use a cookie or biscuit cutter. Roll one big piece of dough and cut using a cookie cutter.

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Frying Mathri

  • Check the temperature of oil before frying mathari.
  • Add a small amount and if it comes to the surface slowly, then the oil is ready.
  • If it comes rapidly, then the oil is extremely hot and the mathri will get brown from outside but uncooked from inside and will become soft.
  • If it comes slowly, then the oil is cold. The result would be the mathari would absorb a lot of oil and become dense due to over frying.
  • Fry them in medium hot oil turning over as necessary until crisp and golden.
  • Control the heat between medium-low to medium if necessary.
  • Drain on kitchen paper towels and when cooled store them in an airtight box. Fry them in batches in this way.
  • Serve these spiced flaky Punjabi mathri as an evening snack with ginger tea or masala tea.