Go Back
Print

Methi Mathri

Methi Mathri is a crispy snack from North India. 

Course dry snack, festive treats, kids favourite, travelling food
Cuisine north indian
Keyword mathri, methi mathri
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 50 pieces

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

Instructions

  1. 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.

  2. Cut and wash the fenugreek leaves, put them in a colander.

  3.  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.

  4. Add water to it, knead to a stiff dough.
  5. Keep it aside for five minutes.

    Heat oil in a pan.

  6. 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.
  7. Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.

  8. Repeat for the rest of the dough.