Suhali (also called “Mathari”) is a popular snack in India which can be had at anytime of the day. This snack has particularly been a favourite at our home and has been loved even by my friends. I used to always ask Mom to prepare them for my friends whenever I came home for vacations during my hostel days. Suhali is also a perfect choice for festivals like Diwali and it can be relished for many days. It tastes great with pickles but can be enjoyed without any accompaniment as well. It is also commonly had along with any hot drink like tea or coffee in many Indian households.


  • Maida – 250 gms.
  • Ajwain – 1/2 teaspoon
  • Ghee (melted) – 7 tablespoons
  • Salt to taste
  • Oil for frying

Preparation Time: 30 mins.

Cooking Time: 15-20 mins.


Take a big bowl with a wide mouth. Add maida, salt, ajwain and ghee into it and mix well.

Make a very hard dough by using approximately 10-11 tablespoons (3/4th cup) of water. Leave the dough aside for 5 -10 minutes.

Knead again and divide into 50 equal small balls. Press with your palm and roll each ball into a shape of 2 inch circle/disc.

Pierce all the discs or make many holes in them using a fork so that suhali does not puff up like a poori while frying.

Add oil in a heavy bottomed pan or kadhai for deep frying. Heat the oil and once it is hot, turn the gas stove to sim (low flame).

Add 9 to 10 suhalis at a time to the pan for frying. Increase the heat and fry on medium flame till they are golden brown. Repeat till all the 50 suhalis are done.

Suhali is now ready. Once it is cooled, store in an airtight container to retain its crispness.

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