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aloo ki mathri
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5 from 15 votes

aloo papdi recipe | aloo ki mathri | aalu papdi recipe | aalu ki papdi

easy aloo papdi recipe | aloo ki mathri | aalu papdi recipe | aalu ki papdi
Course Snack
Cuisine north indian
Keyword aloo papdi recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 20 pieces


  • 2 cup maida
  • ¼ cup rava / semolina fine
  • 2 tsp chilli flakes
  • 2 tbsp sesame
  • 2 tsp kasuri methi crushed
  • ¼ tsp ajwain / carom seeds
  • ½ tsp salt
  • 3 tbsp oil hot
  • 1 cup potato boiled & grated
  • water for kneading
  • oil for frying


  • firstly, in a large mixing bowl take 2 cup maida and ¼ cup rava. adding rava gives a good crunch.
  • also add 2 tsp chilli flakes, 2 tbsp sesame, 2 tsp kasuri methi, ¼ tsp ajwain and ½ tsp salt.
  • mix well making sure all the spices are well combined.
  • further, pour 3 tbsp oil and mix well.
  • crumble and mix until the flour turns moist.
  • now add 1 cup potato and mix well. i have used approximately 3 medium-sized aloo.
  • mix well until everything is well combined.
  • further, add water as required and start to knead the dough.
  • knead to a smooth and tight dough.
  • now pinch a small ball sized dough.
  • grease the dough with oil and flatten.
  • also roll uniformly to slightly thick thickness.
  • deep fry in medium hot oil.
  • fry on low flame and do not touch until the papdi starts to float by itself.
  • flip over and fry on medium flame.
  • fry until the mathri turns crispy and golden brown.
  • drain off making sure all the oil is absorbed.
  • finally, enjoy aloo papdi or aloo mathri for 2 weeks when stored in an airtight container.