Mathri is a crunchy deep fried snack that you will find in many North Indian houses, mostly during festivals and family get togethers. It is made using maida with basic spices and some fat added into the dough which gives that flaky and crisp bite. This has a mild flavor because of dried methi leaves and it taste little peppery with balanced salt, perfect to munch with tea.
Methi Mathri is usually made during festivals or even weddings as it stays good for many days. It tastes too good with a cup of tea. What makes this different is the slow frying which gives that crisp texture without burning the outside. It is simple to make but needs little patience while frying.
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About Mathri
Mathri is a snack which is often compared with crackers or biscuits, but it is more tasty and full of flavor. Unlike namak pare or thin snacks, mathri is slightly thick and have layers inside. The outside turn crisp while inside stay flaky and soft in texture. This recipe is simple but you need some patience while frying to get the right texture.
Methi Mathri gets most of its flavor from dried fenugreek leaves along with ajwain and jeera added into the dough. These spices not only enhance the taste but also help in digestion. The black pepper add mild heat which balance the richness of ghee used. Each bite feels crunchy, aromatic and satisfying.
Mathri is one of the most popular snacks in North India, especially for marriages, religious occasions or festivals like Karwa Chauth, Diwali etc. Methi Mathri Recipe is just the addition of dried methi(kasoori methi) to the plain mathri dough. It is very flavourful and tasty.
There are many versions of mathri made in different homes and regions. Some people add rava for extra crispness while some replace maida with wheat flour. Few also add crushed pepper or green chilli paste to make it more spicy. But the base idea stays same, thick discs that are slow fried until golden and crisp.
I usually make this recipe on weekends or before festivals so it stays handy for few days. It is useful when guests come suddenly or when you want something homemade for evening tea.
Methi Mathri Ingredients
- Flour - I have used maida to make the base dough, it gives structure and crispness. You can replace half with wheat flour also.
- Ajwain and jeera - I added for flavor and digestion. They give that typical mathri taste. I would recommend adding both.
- Black pepper - I have used freshly cracked pepper for gentle heat, it adds a nice bite without making it spicy. You can reduce or skip if you don't like pepper.
- Kasoori methi - It adds a distinct methi flavor and aroma, it makes the mathri taste different. You can use fresh methi leaves dried and crushed.
- Ghee - I have used this in the dough to make the mathri flaky and rich. You can use oil also but ghee give better taste and aroma.
- Oil - I used this for deep frying, it helps cook the mathri evenly from inside. You can use any oil for this recipe.
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How to make Methi Mathri Step by Step
1.In a mixing bowl take white flour, add ajwain, jeera, salt, pepper powder, dried methi and ghee.
2.First mix well with your fingers.
3.Add water little by little to form a smooth dough. Set aside for 15 minutes.
4.Now pinch and divide the dough into small equal potions. Place each portion on your palms to make a ball first. Then slightly flatten it to around 2 inches in diameter, it should not be very thin. Don't worry if it doesn't form a perfect circle, thats how a mathri should be.
5.Then prick with a fork on both the sides.Likewise finish off the entire dough.Heat oil in pan, don't heat it smoking hot. When you put a pinch of dough in heated oil it should slowly come up, thats the right temperature. Add 3-4 mathris.
6.Cook in low flame, flip and cook.It will take at least 5-7 imnutes to get the golden color in low flame.
7.Cook till golden. Drain in tissue paper and store in a clean dry container.
Store in airtight container.
Expert Tips
- Dough consistency - I keep the dough tight and firm, not soft like chapati dough. I usually add water little by little so you can control this part easily.
- Resting - I usually rest the dough for some time before shaping. This help in easy rolling and also give better texture to the final mathri.
- Thickness - I don't roll the mathri very thin, it should be slightly thick. Thin ones will turn hard instead of flaky.
- Pricking the dough - I prick both sides with fork, this avoids puffing while frying. I never skip this step.
- Frying temperature - Always fry in low flame, patience is the key here. High flame will brown fast but inside stays uncooked.
Serving and Storage
Serve them hot with pickle or just enjoy with evening tea. This goes well with masala chai or plain coffee too. Let them cool completely before storing, else they may loose the crispiness. Store the leftover mathris in a clean airtight container only. It stays good for many days at room temperature when stored in proper way.
FAQS
1.Can I skip kasoori methI?
You can skip it but the flavor will change a bit. Methi gives the classic taste so I suggest adding at least little.
2.Can I make this in advance?
Yes, this is perfect to make ahead. I usually make it few days before festivals and store it.
3.Why are my mathris hard?
This happens if they are rolled too thin or fried on high flame. Keep them slightly thick and fry slowly.
4.Can I bake mathri instead of frying?
You can bake but texture will be different. Fried version gives proper flaky layers.
5.Can I add rava to this recipe?
Yes, you can add for extra crispness. Just adjust water while making dough.
If you have any more questions about this Methi Mathri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Mathri Recipe (Mathiya)
Ingredients
- 1 cup plain white flour / maida
- ½ teaspoon ajwain
- ½ teaspoon jeera
- ¼ teaspoon pepper
- 1 teaspoon dried kasoori methi
- 2 tablespoon ghee
- salt to taste
- oil to deep fry
Instructions
- In a mixing bowl take white flour, add ajwain, jeera, salt, pepper powder, dried methi and ghee.
- First mix well with your fingers. Add water little by little to form a smooth dough.
- Set aside for 15 minutes. Now pinch and divide the dough into small equal potions.
- Place each portion on your palms to make a ball first. Then slightly flatten it, it should not be very thin. Don't worry if it doesn't form a perfect circle, that's how a mathri should be.
- Then prick with a fork on both the sides. Like wise finish off the entire dough.
- Heat oil in pan, don't heat it smoking hot. When you put a pinch of dough in heated oil it should slowly come up, that's the right temperature. Add 3-4 mathris.
- Cook in low flame, flip and cook.
- Cook till golden. Drain in tissue paper and store in a clean dry container. Enjoy Mathri!
Notes
- Dough consistency - I keep the dough tight and firm, not soft like chapati dough. I usually add water little by little so you can control this part easily.
- Resting - I usually rest the dough for some time before shaping. This help in easy rolling and also give better texture to the final mathri.
- Thickness - I don't roll the mathri very thin, it should be slightly thick. Thin ones will turn hard instead of flaky.
- Pricking the dough - I prick both sides with fork, this avoids puffing while frying. I never skip this step.
- Frying temperature - Always fry in low flame, patience is the key here. High flame will brown fast but inside stays uncooked.
Aishwarya
Looks yumm!!!can we use whole wheat flour or a mix of atta and maida in this ?
Sharmilee J
yes you can but the texture will be slightly different.
Anlet Prince
Ooooh this looks so crunchy and yummy. Great snack
Nirupama Sriram
Just tried the methi mathri with whole wheat flour...came out awesome.Thanks Sharmi