Methi Mathri recipe : A Delightful Twist on a Classic Snack

Tips

• Fresh Fenugreek Leaves: Use fresh fenugreek leaves (methi) for the best flavor and aroma. Remove the leaves from the stems and wash them thoroughly before using. Pat them dry or allow them to air dry to remove excess moisture.

• Spice Level: Adjust the spice level according to your taste preferences. You can increase or decrease the amount of red chili powder, black pepper, or other spices used in the mathri dough.

• Oil Temperature: Make sure the oil is adequately heated before frying the mathris. If the oil is not hot enough, the mathris can absorb excess oil and become greasy. If the oil is too hot, the mathris can brown too quickly on the outside while remaining undercooked inside.

• Rolling and Pricking: Roll the mathri dough neither too thick nor too thin. Prick the rolled mathri with a fork or a toothpick to prevent it from puffing up during frying.

• Storage: Store the cooled mathris in an airtight container to maintain their crispness and freshness. They can last for up to a couple of weeks when stored properly.

Variations

1. Ajwain Mathri: Add a teaspoon or two of ajwain (carom seeds) to the mathri dough for a distinctive flavor and digestive benefits.
2. Masala Mathri: Enhance the flavor by adding a teaspoon of garam masala or chaat masala to the mathri dough. This will give the mathris a spicier and more aromatic twist.

3. Sweet Mathri: If you prefer a sweeter version, add a bit of powdered sugar or jaggery to the mathri dough. You can also sprinkle some powdered sugar on top of the mathris after frying.

4. Baked Mathri: For a healthier alternative, you can try baking the mathris instead of frying them. Preheat the oven to 350°F (180°C) and bake the mathris until they turn golden brown and crisp.

5. Cheese Mathri: Add grated cheese, such as cheddar or Parmesan, to the mathri dough for a cheesy twist. This variation adds richness and a savory flavor to the mathris.

FAQs

Q: Can I use dried fenugreek leaves (Kasuri methi) instead of fresh methi leaves?

A: Yes, you can use dried fenugreek leaves as a substitute for fresh methi leaves. However, keep in mind that dried fenugreek leaves have a more concentrated flavor, so you may need to adjust the quantity accordingly.

Q: How long can methi mathri be stored?

A: Methi mathri can be stored in an airtight container at room temperature for up to a couple of weeks. Ensure that the mathris are completely cooled before storing them to maintain their crispness.

Q: Can I freeze methi mathri?

A: Yes, you can freeze methi mathri. Allow them to cool completely, then store them in an airtight freezer-safe container or zip-top bag. When you want to consume them, thaw them at room temperature and re-crisp them in a preheated oven for a few minutes.

Q: What can I serve with methi mathri?

A: Methi mathri is often enjoyed on its own as a snack. However, you can serve it with various accompaniments like chutneys, pickles, or a cup of masala chai (spiced tea) for added flavor and enjoyment.

Q: Can I make methi mathri gluten-free?

Yes, you can make methi mathri gluten-free by using a combination of gluten-free flour like rice flour, chickpea flour (besan), and tapioca flour. Adjust the proportions accordingly to achieve the desired texture.

Conclusion

Incorporating the goodness of fenugreek leaves, our Methi Mathri recipe takes a classic Indian snack to new heights of flavor and crunch. With its easy-to-follow steps and minimal ingredients, this recipe is a must-try for anyone looking to add a touch of tradition and taste to their culinary endeavors. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that will leave your kitchen smelling divine and your taste buds dancing with delight.

1. Yield: 6

   Methi Mathri recipe

   Print

   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.

   Prep Time 20 minutes

   Cook Time 15 minutes

   Total Time 35 minutes

   Ingredients

   • 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

   Instructions

   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 around 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.