methi mathri

Methi Mathri recipe

Methi Mathri is a traditional North Indian crispy cracker generally prepared and feasted upon during festivals like Diwali and Karwa Chauth. The trick to get the perfect not-so-hard and not-so-soft melt-in-mouth crispy texture of methi mathri lie in the ingredients that go into the preparation of its dough and how it’s deep fried. The firm dough prepared with semolina, maida, carom seeds, black peppercorns, and ghee is the key to its taste and texture while Kasuri methi gives it a nice Punjabi flavor. Today I am sharing the recipe for one of my all-time favorite snacks – Methi Mathri. There is often a jar of mathri in the kitchen cupboard in every Indian home. It is a classic teatime treat that both children and adults enjoy

 Ingredients for Methi Mathri recipe

  • 2 cups all-purpose flour (maida)
  • ¼ Cup semolina (rava/suji)
  • ½ teaspoon ajwain (carom seeds)
  • ½ tsp crushed coarsely Black Pepper
  • Salt to taste
  • 1 teaspoon Kasuri Methi (dried fenugreek leaves), optional
  • 4 tablespoons ghee or oil
  • water as required for kneading the dough (around ½ cup)
  • Oil or ghee, for deep frying

Instruction for Methi Mathri recipe

  1. In a large mixing bowl, combine together flour, semolina, ajwain, Kasuri methi, black pepper, and salt.
  2. Add ghee or oil to the flour mixture and mix.
  3. Mix all ingredients together using your fingers until the mixture turns crumbly.
  4. Add water slowly and knead it to a smooth dough. Knead the dough for 5 – 10 minutes.
  5. Cover it with muslin cloth and keep aside for 15-20 minutes.
  6. After the dough has rested, divide the dough into equal size small balls
  7. Place each portion on the rolling board and slightly press it using your palm.
  8. Now, roll it round and then flatten it slightly. This mathri is a little on the thicker side.
  9. Make 8-10 pricks on it using a fork (this will help prevent puffing during deep frying).
  10. Repeat with all the dough balls.
  11. Now, place a pan on flame and add oil for frying, and heat well.
  12. When oil is medium hot, add 4-5 rolled circles at a time into the hot oil and reduce the flame to low.
  13. Fry on medium heat till they turn crispy and golden brown in color.
  14. When the bottom surface turns light golden brown, flip it over to another side and deep-fry until another side turns golden brown and crisp.
  15. Transfer the fried mathri to a plate with a paper towel. Similarly, fry the mathri in small batches.
  16. Let them cool completely and then store them in an airtight container.
  17. Now your Crispy and perfect Methi Mathri is ready, and you can enjoy it.

Serving suggestions

In India, we like to relish mathri with our favorite chutney, pickle, and a cup of masala tea.

Methi Mathri is a great pre-made snack for traveling. It remains fresh at room temperature for days.

 Serve them with tea for the breakfast or with your favorite chutney as an evening snack. Store in an airtight container at room temperature.

Tips and Variations

  • The flour mixture after adding oil should resemble fine bread crumbs.
  • Do not overcrowd them while deep frying to allow them to cook evenly.
  • Make sure that dough is not soft otherwise mathri will not turn crispy.
  • While frying, Flip at regular intervals and cook evenly from both sides.


Calories 37 kcal
Fat 1.9 g
5.3 mg
120 mg
Carbohydrates 9 g
Protein 1 g
Vitamin A
16 IU
Vitamin C
8 mg
Calcium 12 mg
methi mathri

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