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28Total Time
10Prep Time
18Bake Time
A little effort

Garlic Cheese Masala Mathri

Quick and easy

0 Reviews

  • Egg-Free Recipies
  • Vegetarian

About the bake

This recipe is twist on the classic famous Indian dry snack Masala Mathri, also known as spicy fried crackers. These spicy deep-fried flaky crackers are makde with plain white flour, ghee, garlic, cheese and some fragrant spices.

Garlic and cheese filled variations of masala mathri will become an instant hit, but you won't be able to stop at just one! These make a great snack during festivals such as Diwali and Holi. Pair them with some hot tomato chutney, chai choffee and your festive brunch is all set.

28Total Time
10Prep Time
18Bake Time
A little effort


  1. Step 1:

    Start by making the garlic cheese masala mathri dough.

    Add Allinson's Plain White Flour, 45 grams ghee/butter, cumin seeds, 2.2 grams carom seeds, 5.9 grams salt, and 1 gram chili flakes to a large mixing bowl. 

  2. Step 2:

    Mix it well by rubbing the flour and ghee mixture between the palms until the ghee is well incorporated in all of the flour. 

    Extra Flavour

    If you love garlic flavours, then you can also add some garlic powder to the dough.

  3. Step 3:

    Start by adding the water little by little and knead it into a stiff dough.

  4. Step 4:

    Cover the dough with a damp tissue and set aside for 30 minutes.

  5. Step 5:

    Next make the garlic spread.

    In a mixing bowl, add 60 grams ghee/butter, 24 grams garlic paste, 28 grams coriander leaves, 28 grams dried fenugreek leaves, 1 gram chili flakes, and a pinch of salt. 

  6. Step 6:

    Mix well until combined. Set it aside for 15 minutes.

  7. Step 7:

    Then go back to the rested garlic cheese masala mathri. 

    Once the dough has rested for 30 minutes, unwrap it. Knead it again for a few seconds.

  8. Step 8:

    Divide the dough into 4 logs, and cut each log into 6 equal-sized balls. You will get 24 balls.

  9. Step 9:

    Roll each ball into a 5-inch thin disc.

  10. Step 10:

    Apply 1/2 teaspoon of the garlic spread, and 1/2 teaspoon of cream cheese on each of the rolled discs. 

  11. Step 11:

    Sprinkle with some dry four. Fold the rolled discs to make a semi-circle. Then fold them once again to make a triangle. 

  12. Step 12:

    Seal the edges tightly by making dents using a fork. Slightly roll it again.

  13. Step 13:

    Prick the mathris 5-6 times from both sides with the tines of a fork. Keep them aside.

  14. Step 14:

    If you want to fry the garlic cheese masala mathri follow these steps. If you'd rather bake them, skip ahead to step 19.

    Heat oil in a pan. Once the oil is hot, turn the heat to low.

  15. Step 15:

    Add 5-6 mathris to the pan and let them fry on the heat until they float on the surface. 

  16. Step 16:

    Once floating, turn the heat to medium-low and fry mathris from both sides till they are golden brown. 

  17. Step 17:

    Remove mathris with a slotted spoon and drain onto a kitchen towel to absorb any extra oil. Let them cool completely.

  18. Step 18:

    Serve with some tea and chutney. If you don't want to eat them all at once, once cooled, you can store these in an airtight container for up to 15 days.

  19. Step 19:

    If you want to bake the garlic cheese masala mathri instead, follow these steps:

    Preheat the oven to 335°F/180°C. Line a baking pan with the parchment, and place the mathris on it.

    Lightly brush both sides of mathris with some oil.

  20. Step 20:

    Bake in a 355°F/180°C preheated oven for 15-18 minutes until lightly browned.

    Baking Time

    Oven temperatures may vary, so keep an eye on your mathris while baking in the oven.

  21. Step 21:

    Remove the baked mathris from the oven, and let them cool completely on a wire rack before storing in an air-tight container.


  • For the Masala Mathri

    • 270g Allinson's plain white flour
    • 100g Ghee
    • 24g Garlic paste
    • 5.9g Salt
    • 2g Carom seeds
    • 2g Cumin seeds
    • 28g Dried fenugreek leaves (kasuri methi)
    • 28g Coriander leaves
    • 2.4g Baking powder
    • 44g Cream cheese
    • For deep frying and brushing Oil
    • 2g Chilli flakes, chopped


  • 2x mixing bowl
  • Rolling pin
  • Sauce pan

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