Methi Mathri Recipe – Indian Snack
Crisp Methi Mathri can be made easily at home with our tried and tested recipe. See all the steps in pictures with great detail. Enjoy Mathri as a snack.
Anil Gupta Updated 13 Jul, 22
Methi Mathri Recipe – Indian Snack
Crisp Methi Mathri can be made easily at home with our tried and tested recipe. See all the steps in pictures with great detail. Enjoy Mathri as a snack.
- 1 Cup All Purpose Flour (Maida)
- 1/4 Cup Dry Fenugreek leaves (Dried Kasoori Methi)
- 1/2 Tsp Salt
- 1 Pinch Baking Soda (Optional)
- 1/2 Tsp Carom seeds (Ajwain)
- 1/3 Cup Gram Flour (Besan)
- 3 Tbsp Desi Ghee (Pure Oil or any other Cooking Oil )
- 1/4 Cup Water
- 2 Cup Oil (or Enough For Frying)
- 1/4 Tbsp Cloves (Crushed )
Making the Mathri Dough
- Take a big enough bowl to contain all flour and make the dough. Add All-purpose-flour, Gram Flour, Salt, Carom Seeds, crushed Cloves, Desi Ghee, Soda and Dried Fenugreek Leaves. Knead them with the help of your hand.
- Once mixed, add water gradually and knead to make a hard dough. Do not make it soft like chapati dough. The total amount of water for making this dough should not exceed 1/4 Cup (Our 1 Cup = 240 ML) as mentioned in the ingredients simply because we want a harder dough. Don’t think that we are talking about a rock solid one here but a decent one that can hold itself tight.
- Once dough is ready, cover it and keep aside for 10 minutes. This would help in making crisp Mathri.
Rolling the Methi Mathri
- Take a small portion about 2 inch thick from dough and roll it in round shaped ball with the help of your palms.
- Repeat the same with the rest of the dough.
- Now pick up each ball and use your palms again to press it into a flat-bread by creating a sandwich of your palms. You may use a rolling pin as well but we recommend using just your hand.
- Now, we are ready to fry. Lets move on.
Frying the Mathri
- Take a frying pan, add Oil and heat it up on high flame for 2 minutes.
- Now, turn the flame on low and add raw Mathri for frying.
- Fry until they turn golden brown.
- When they turned golden brown from all the sides, take them out on a Oil soaking paper napkin.
- Switch off the stove and the Methi Mathri is ready to serve hot. Isn’t it easy?
- The Mathri can be stored in an air-tight container for about 2 months for best taste. If kept in a non-air-tight container, it stands a chance to lose its crispness and gain moisture.
- You can even take Mathri while travelling as it does not need any refrigeration.
- We normally serve it with home made Mango pickle and during snack time.
- Beware that they are fried and hence full of calories. If you are on dieting, we would advise your to keep them away from your nose and eyes….Mouth will take care of itself!