Baked Mathri Flower

Mathri is a traditional snack in North India, generally prepared on festivals like Holi and Diwali. There are many versions of mathri. These are one of the best accompaniments to a cup of hot masala chai or any spicy pickle.


  • 1 ½ Cup all purpose flour (Maida)
  • ½ Cup wheat flour
  • 2 tbsp Clarified Butter (Ghee)
  • Salt to taste
  • 1 tsp Carom seeds (Ajwain)
  • 1 tsp Black Caraway seeds (Kalaunji)
  • Food color : Orange and Green
  • Water as required



  • Sieve all purpose flour in a mixing bowl and add wheat flour to it.
  • Add salt, Carom seeds, Caraway seeds and Clarified butter. Mix till mixture turns crumbly.
  • Divide the mixture into two parts and keep both the parts in separate bowl.
  • Add orange food color in one part and Green food color in other part.


*If you are using food color powder, dissolve it in 1 tbsp water and use.

  • Add water and knead it into firm dough. Cover with muslin cloth and keep aside for 30 minutes.
  • Knead the dough again. Divide Orange dough into 20-25 parts and shape each part to make petals of the flower (½ cm thickness). Prick each petal with a fork.
  • Preheat oven at 375 degrees Fahrenheit for 10 minutes.
  • Divide Green dough into 15-20 parts and shape each part to make leaves(½ cm thickness). Prick each leaf with a fork.
  • Grease a muffin pan. Arrange leaves and petals on it so that their shape remains same after baking.
  • Bake leaves and petals for 10 minutes. Flip and bake for 10 minutes.
  • Arrange leaves and petals in a clear bowl forming a flower. Serve with Mango pickle.


*We can also make disc shape mathri and deep fry which will be easy and fast to prepare.

*It is important to prick mathri to prevent puffing during baking or deep frying.

*Baking time depends on thickness of the mathri. Thicker ones will need more time to get cooked.