Methi Mathri

Mathri is popular not only in North India, it is also popular snack in Rajasthan as well. It prepared during festivals like Diwali, karwa chauth, holi and so on. Apart from having as a snack with a hot cup of tea, this can be served with aloo ki sabji or pickle. I have already shared the Punjabi mathri recipe which is plain, traditional recipe. It is flavored with ajwain and black pepper. But today’s methi mathri recipe has more flavors than the plain one. As the name says, methi is added. But dried methi leaves aka kasoori methi is added. Check out other snack recipesCrispy masala puri  //  Papdi  //  Sev recipe  //  Namak pare

Step By Step Photo Instructions:

1. Take all purpose flour, whole wheat flour, sooji, ajwain, cumin seeds, crushed black pepper and salt in a bowl.
2. Mix well.
3. Add oil.
4. Mix by rubbing between your thumb and fingers till everything is incorporated well.
5. it will look very crumbly and if you press little portion between your palm, it should come together.
6. Now start adding little water at a time and knead into stiff and tight dough. Cover it and let it rest for 15 minutes.
7. After resting time, knead the dough once again. Make small balls out of it and flatten it between your palm. I got 22 equal sized balls.
8. Now work with one flattened disk at a time. Roll into 2 to 2 ½ inch diameter circle.
9. Prick all over the surface using fork. Do the same on other side as well.
10. Keep rolling, pricking with fork and arrange them on a plate. Once you have 5-6 mathris rolled, heat the oil in pan on medium-low heat.
11. The temperature of the oil should be low to medium. Oil should not be hot like we make while frying pakora. It should be just hot. How to check the oil is at right temperature? take small piece of dough, add into the oil. The dough will stay at the bottom for some time, after few seconds the dough will come on top. Meaning oil is ready for frying.
12. Slide few methi mathris in the hot oil. During the frying process maintain the oil temperature by adjust the gas heat. If the temperature of oil drops then mathri will soak up more oil becomes crispy. If temperature of oil increases then they will get golden color fast and inside stays raw.
13. You need flip the mathri in order to cook from both sides. As they are fried and cooked they will start to float on top. And they will get light golden color.
14. One batch of mathri takes around 7-8 minutes for frying. So be patient and fry on low-medium hot oil. Drain the excess oil and remove them using slotted spatula.
15. Keep them in the paper towel lined plate. As it cools, it gets more crispy and will become slightly darker in color. Repeat the same frying process with rest. Let them cool completely then store in airtight dabba/container. It stays good for 3-4 weeks. Serving suggestion: Serve with cup of tea/coffee as a snack. It can be served with aloo ki sabzi or pickle or chutney. Baking in the oven: You can bake the mathris instead of deep frying. For that you need to add couple of more tablespoons of oil in the dough. Then bake at 350 degrees F or 180 degrees C for about 20 minutes. Baking time may vary depending on the thickness of the methi mathri. Did you try this methi mathri recipe? I’d love to hear about it! Leave a review in the comment section below.