Methi Mathri / how to make mathri in steps

Written By: Evergreendishesdev

Published on: February 18, 2019

dry snacks · traditional recipes

Methi Mathri is an Indian snack usually made in many households. It is crispy, tasty and ideal to serve with tea or during mid-day.

It’s ideal to store these snacks at home, children crave quite often and they make good snacks with masala chai. It is ideal to carry during travelling.

I have many snack recipes on my blog, from crispy avalakki (poha chiwda) to nippattu and kodbole. these are essential during festivals.

methi mathri

Let’s get to the recipe of Methi Mathri:

Ingredients: Measuremnt used: 1 cup = 250ml

2 cups wheat flour
1/4 cup semolina
3/4 cup fenugreek leaves
2 tablespoon ghee
1 teaspoon cumin
1 teaspoon pepper powder
1/2 teaspoon ajwain
salt to taste
1/4 cup water
oil for frying

Method:

Cut and wash the fenugreek leaves, put them in a colander.
Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well.
Add fenugreek leaves, mix well.
Add water to it, knead to a stiff dough.
Keep it aside for five minutes.
Heat oil in a pan.
Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
Put the discs in oil. Deep fry them on slow to medium flame, once they are golden in colour, remove on a plate with a tissue paper/ absorbent paper on it.
Repeat for the rest of the dough.

Take a tip:

You can take small ball of the dough, roll into a thin puri and then prick with a fork. Repeat for all the balls.
You can reduce the amount of fenugreek leaves to 1/2 cup

Methi Mathri

Methi Mathri is a crispy snack from North India.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 50 pieces

Course: dry snack, festive treats, kids favourite, travelling food

Cuisine: north indian

Ingredients Method

Ingredients

2 cup wheat flour / atta
1/4 cup semolina
3/4 cup fenugreek leaves
2 tablespoon ghee
1 teaspoon cumin
1 teaspoon pepper powder
1/2 teaspoon ajwain
salt to taste
1/4 cup water
oil for frying

Method

2 cups wheat flour
1/4 cup semolina
3/4 cup fenugreek leaves
2 tablespoon ghee
1 teaspoon cumin
1 teaspoon pepper powder
1/2 teaspoon ajwain
salt to taste
1/4 cup water
oil for frying
Add water to it, knead to a stiff dough.
Keep it aside for five minutes.
Heat oil in a pan.
Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.
Repeat for the rest of the dough.
Cut and wash the fenugreek leaves, put them in a colander.
Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well. fenugreek leaves, mix well.
Add water to it, knead to a stiff dough.
Keep it aside for five minutes.
Heat oil in a pan.
Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.
Repeat for the rest of the dough.

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Methi Mathri

This post is part of #BM97 with the Kid’s Special for the theme ” Travel Food” co-hosted by Renu

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

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If you ever recreate this dish, take a picture and tag @foodiejayashree on Instagram, shall share it further. Will be happy to see your creation too.

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