Methi Mathri is a crispy snack that goes really well with Tea or Coffee. Imagine a cold winter morning with foggy surroundings and you sitting on your front yard wrapped in a shawl and munching on this crispy Methi Matri and sipping a cup of steaming hot tea.
I am telling you, as you take the first sip of your tea and take the first bite of your Mathri you will feel the flakiness of the Mathris. You will feel the royal taste of ghee. The earthy smell of Methi beautifully paired with the goodness of ajwain feels really good. The ghee makes it melt in your mouth and the goodness of tea provides a soulful experience.
The best part is the earthy smell of Methi and ghee. This can be easily stored in an air-tight container and can be enjoyed for weeks. In fact, the next day, when I opened my box full of mornings the earthy smell of Methi was just so amazing. It felt so pure and so fresh.
Ingredients used to make Methi Mathri
- 1 cup All-Purpose Flour (Maida)
- 1 tsp Salt
- ½ tsp Ajwain
- ½ tsp Jeera
- ½ tsp Kasuri methi
- 3 tbsp ghee
- 2 tbsp lukewarm water
- 2 cup Refined Oil to deep fry
How to make Methi Mathri
The first step is to make the Mathri Dough
To make the Methi Mathri Dough. For the Dough, take Maida in a bowl. Add the Ajwain (Carom Seeds), Jeera(Cumin Seeds), Kasuri Methi, Salt, and Ghee in the Flour.
Mix everything with your hands. The ghee will slowly mix with the flour and when you bring the flour together it will clump. This is a sign that your dough will be perfect and your Mathris will be crispy.
Finally, add 1 tbsp of lukewarm water to the dough and bring everything together to make the dough. Knead until the dough gets smooth. The Mathri dough should be smooth and stiff to touch.
Cover and allow the dough to rest for 20 minutes. This will give the ghee time to solidify again and while you fry the Mathris, it will turn out to be crispy.
The second step is to roll the dough
Roll the dough. The dough should be about ½ inches thick. Roll the dough in all directions. After every roll turns the dough a quarter turn. This will ensure even smoothness of the dough from all sides.
Heat some refined oil in a wok over medium heat.
The third step is to cut out the Mathris
Use a cookie cutter or a glass to cut the Mathris. Cut out the Mathris and deep fry them in oil over medium heat until they get crispy and golden brown.
Once they are crispy, take them out on a paper towel and drain the excess oil and serve.
Storing the Mathi Mathris
Since these are made with Flour and Ghee, these stay fresh for weeks in the end. However, at our place, it lasts a day and that too after exercising a lot of self-control! But seriously, these have a great shelf life and are easy to carry anywhere. However, make sure to cool these down completely before storing them in an airtight container, or else, these will get soggy.
I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag us with #twinskirasoi on Instagram.
Methi Mathri recipe step by step
Equipment
- skillet
Ingredients
- 1 Cup All-Purpose Flour Maida
- 1 Tsp Salt
- ½ Tsp Cumin Seeds Jeera
- ½ Tsp Carom Seeds Ajwain
- ½ Tsp Kasuri Methi Dried Fenugreek Leaves
- 3 Tbsp Ghee Clarified Butter
- 2 Tbsp Lukewarm water
- 2 Cup Refined Oil for deep frying
Instructions
- In a bowl combine flour with salt, ajwain (carom seeds), jeera (cumin seeds), and Kasuri Methi. Add Ghee and Mix well so that when you hold the flour it clumps. Now, add 1 tbsp of lukewarm water and knead well to make a smooth dough. Bring the dough together by adding a little bit of water at a time. The dough should be smooth but stiff to touch. Cover and let the dough rest for 20-minutes
- Use a rolling pin to roll the dough. Roll in all directions and make a quarter turn after every roll. It doesn't have to be a perfect circle. Roll it to about ½ inch thickness. Apply even pressure towards the edges so that you have an even layered dough. Do not flour the surface while rolling the dough.
- Use a cookie cutter or a glass or a small bowl to cut out equal-sized mathris. Meanwhile, heat 2 cups of oil in a wok over medium-low heat.
- Use a fork to crimp the mathris. This will ensure that the mathris do not puff up while they get fried.
- Once the oil turns hot, drop the mathris carefully and fry them until they get golden brown on both sides. Drain them out on a kitchen towel.
- Serve the Methi Mathris
Video
Notes
- To store these Methi Mathris allow them to cool down completely and then store in an air-tight container. This stays fresh for weeks.
- Remember to crimp the Mathris with a fork or a toothpick or a knife. Or else, the Mathris are going to puff up as they go in hot oil.
- Always fry the Mathris on a medium-low heat. If the oil is too hot the Mathris won't be crispy.