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Garlic Cheese Masala Mathri

Published: Updated:
Quick and easy
Total Time
Prep Time
Bake Time
Serves 24
Serves 24
A little effort

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.

12 ingredients21 steps
  • Egg-Free Recipes
  • Vegetarian


  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

    • 270gAllinson's plain white flour 
    • 100gGhee 
    • 24gGarlic paste 
    • 5.9gSalt 
    • 2gCarom seeds 
    • 2gCumin seeds 
    • 28gDried fenugreek leaves (kasuri methi) 
    • 28gCoriander leaves 
    • 2.4gBaking powder 
    • 44gCream cheese 
    • For deep frying and brushingOil 
    • 2gChilli flakes, chopped 


  • 2x mixing bowl
  • Rolling pin
  • Sauce pan

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