Methi Mathri

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Crispy Methi Mathri are the perfect tea time snack!

Methi Mathri

I have come to this conclusion recently – I can resist chocolates, I can even resist the temptation of a  cheesecake, it’s difficult but I can manage BUT when it comes to mathri I have no self control like ZERO. No wonder mom used to make mathri at home only twice in a year , for Holi and Diwali because she knew it will all be finished by one and only one person in the house, yes that’s ME! :/

Mathri, for those who aren’t aware refers to deep fried crunchy and crispy snacks. These are made in India during the festive season, mathri is especially common in North India. If you go to Delhi during this time of the year, you will see the sweet shops loaded with different types of mathri. They can be both savory and sweet however the savory mathris are more popular. Today I am sharing with you the recipe for one of my all time favorite snack – Methi Mathri.

Mathri Recipe

Methi = Fenugreek so this snack is flavored with fenugreek. Dried fenugreek leaves known as kasuri methi is used to flavor a number of Indian dishes and they are used is this mathri too and hence the name Methi Mathri. These are also flavored with ajwain (carom seeds) and black peppercorns. Actually as a kid I didn’t like peppercorn in my mathri but now I really do, add that slight chili flavor to it!

I remember when I was going to Scotland for my masters, mom made me 2 huge boxes of mathri. One was simple namakpare and the other was this methi mathri. She knew it would be tough for me to survive without it in a new country! Chai + Mathri = Best combination in the whole world!

Kasuri Methi Mathri

Making mathri is actually quite easy. The most common problem you will face if you have not made it before is that your mathri won’t turn out crispy. And there’s only one reason for that – your oil while frying the mathri was too hot. Mathri should always be fried at medium heat, only then it will turn crispy and crunchy. So make sure your oil temperature is perfect, you don’t want a smoking hot oil for these! Make methi mathri for Diwali and enjoy with them a hot cup of chai!

 

Method

In a bowl mix together flour, kasuri methi, salt, ajwain seeds (carom seeds) and black peppercorn.

Add oil to the flour mixture and mix.

Mix in 4 tablespoons of oil with the flour, rubbing with your fingers till is resembles coarse crumbs.

Methi Mathri Recipe-Step-1

Start adding cold water, little by little. Bring the dough together as you add water.

Knead to form a stiff and smooth dough. Cover the dough with a muslin cloth and let it rest for around 20 minutes.

After the dough has rested, divide it into 20-25 equal sized pieces.
Methi Mathri Recipe-Step-2

Take each portion of the dough, roll it round and then flatten it slightly. This mathri is little on the thicker side. Repeat with all the dough balls. In the meanwhile heat oil on medium heat.

Once the oil is hot enough, drop the mathris carefully into the oil.

Fry on medium heat till they turn crispy and golden brown in color.

Methi Mathri Recipe-Step-3

Drain the methi mathri on kitchen towel after they are fried. Let them cool completely and then then store in an airtight container.

Methi Mathri Recipe

* Always remember to fry the mathri on medium heat. If the oil is too hot, the mathri won’t turn our crispy.

* You can skip the peppercorn if you aren’t fond of biting into it while eating the mathri.

* The mathri should stay good in an air tight container for weeks. It never usually lasts more than 2 days at my place!

Methi Mathri

Prep time: 

Cook time: 

Total time: 

Serves: 20-25 mathri

Crispy Methi Mathri are the perfect tea time snack!
Ingredients
  • 2 cups all purpose flour [maida]
  • 1 teaspoon salt
  • ½ teaspoon ajwain [carom seeds]
  • 1.5 tablespoons kasuri methi [dried fenugreek leaves]
  • 1 teaspoon black peppercorn
  • 4 tablespoons ghee or oil
  • cold water, as required for kneading the dough [around ½ cup]
  • more oil, for deep frying
Instructions
  1. In a bowl mix together flour, kasuri methi, salt, ajwain seeds (carom seeds) and black peppercorn.
  2. Add oil to the flour mixture and mix.
  3. Mix in 4 tablespoons of oil with the flour, rubbing with your fingers till is resembles coarse crumbs.
  4. Start adding cold water, little by little. Bring the dough together as you add water.
  5. Knead to form a stiff and smooth dough. Cover the dough with a muslin cloth and let it rest for around 20 minutes.
  6. After the dough has rested, divide it into 20-25 equal sized pieces.
  7. Take each portion of the dough, roll it round and then flatten it slightly. This mathri is little on the thicker side. Repeat with all the dough balls. In the meanwhile heat oil on medium heat.
  8. Once the oil is hot enough, drop the mathris carefully into the oil.
  9. Fry on medium heat till they turn crispy and golden brown in color.
  10. Drain the methi mathri on kitchen towel after they are fried. Let them cool completely and then then store in an airtight container.

 Methi Mathri

Methi Mathri Collage

31 thoughts on “Methi Mathri

  1. I must admit that I’ve never used fenugreek in a cookie recipe before. These savory little bites sound like they’d be delicious next to an afternoon cup of tea. Thanks for sharing!

  2. Wait…more addictive than chocolate or cheesecake? Manali, that’s CRAZY. I need to try whatever this magical stuff is!
    Keep teaching me about all these foods, sister. I have no clue!

  3. I can’t resist chocolate ever…sometimes I can resist cheesecake. THESE look irresistibly crunchy and very addicting! The flavors really sound so special. 🙂

  4. I am a total cheater, because I can resist chocolate because I am allergic. 😉 BUT a deep fried crunchy and crispy snack??! I CAN NOT RESIST! I have never heard of Methi Mathri before, but these look amazing! I totally want to make these and eat them for breakfast with my iced coffee.. and mid day just because… and at night before I go to bed. So pretty much I want to eat these all day long. SO YUM! Cheers and thanks for introducing me to something new and delicious!!

  5. I totally respect you for resisting chocolate and cheesecake because there is no way I can! I also love deep fried crunchy crispy snacks, so I’ll take a whole bunch of these mathri! P.S. I’m totally nosy – what’s your master’s in?

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