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 methi mathri Methi Mathri / how to make mathri  in steps methi mathri1 224x300
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:

  1. Cut and wash the fenugreek leaves, put them in a colander.
  2. Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well.
  3. Add fenugreek leaves, mix well.
  4. Add water to it, knead to a stiff dough.
  5. Keep it aside for five minutes.
  6. Heat oil in a pan.
  7. 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.
  8. 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.
  9. Repeat for the rest of the dough.

Take a tip:

  1. You can take small ball of the dough, roll into a thin puri and then prick with a fork. Repeat for all the balls.
  2. You can reduce the amount of fenugreek leaves to 1/2 cup
methi mathri methi mathri Methi Mathri / how to make mathri  in steps Collage methi mathri 300x300
methi mathri in steps

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.

Pin it for later:

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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

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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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