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  • suja827



50 grams Rye Flour

1 to Sea Salt & Black Pepper (or te tasta)

1/4 tsp Carom Seeds

3/4 tsp Cumin Seed (crushed)

1 to Dried Fenugreek Leaves (Also known as Kascor Methi)

3 tbsps Ghee

Water (Luke warm as needed)


  1. In a bowl mix together the flours and seasonings.

  2. Add 2 tbsp of ghee and mix well using fingers or a spoon to lightly work it into the flour

  3. Slowly add the water, 1 tbsp at a time and mix well to form a stiff dough, cover and let it rest for 20 minutes.

  4. Preheat the oven to 350 F. Divide into small balls and flatten each in between your palms. 1 to 1/2 inch thin.

  5. Place the flattened rounds (Mathari) on a parchment paper or silicone sheet lined baking tray and brush it with some ghee

  6. Cool completely and store in an airtight container for up to a week.


No Rye Flour. Use barley flour or it can also be a mix of oats and chickpea flour.

From Suja's Kitchen to your kitchen. Enjoy!

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