Methi Mathri recipe step by step
methi Mathri recipe is a perfect snack made during Diwali. It is also a great snack that goes wonderfully with tea or coffee.
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.