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    You are here: Home / Diwali Savoury Snacks / Mathri | Methi Mathri

    Mathri | Methi Mathri

    Last Updated On: Jun 16, 2022 by Sharmilee J

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    Mathri is a crunchy, tasty savoury made by frying flat rolled discs of dough blend with flour, spices& methi. Methi Mathri is a kind of flaky salted crackers popular in North India and commonly made for Diwali, Karwa Chauth, marriages and festivals. Methi Mathri is relished with pickle & quite easy to make. Methi Mathri Recipe with step by step photos.

    Mathri recipeMathri is a kind of flaky salted crackers from north west region of India. 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.

    I loved to have methi mathri with my evening tea but traditionally mathri is served with mango pickle.
    These crackers have a flaky inside with a crisp outside,making it an ideal snack to munch with tea.

    I first tried it few days back but did not get crispy mathri,had no clue where the mistake was but again tried the next day and yes got perfect  mathri.The key to get flaky crispy mathri is to cook in low flame.

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    Mathri recipe

    Crispy and flaky methi mathri ready to enjoy with a cup of chai!

    Mathri recipe

    If you have any more questions about this Mathri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Mathri Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Mathri | Methi Mathri

    Mathri is a crunchy, tasty savoury made by frying flat rolled discs of dough blend with flour, spices& methi. Methi Mathri is a kind of flaky salted crackers popular in North India and commonly made for Diwali, Karwa Chauth, marriages and festivals. Methi Mathri is relished with pickle & quite easy to make.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Servings40 small mathris
    AuthorSharmilee J

    Ingredients

    • 1 cup plain white flour / maida
    • 1/2 teaspoon ajwain
    • 1/2 teaspoon jeera
    • 1/4 teaspoon pepper freshly cracked
    • 1 teaspoon kasoori methi dried
    • 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 15mins. 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

    • Don't be in a hurry while deep frying. Cook in low flame with patience, flip over and cook in low flame till golden. This is the key to get perfect crispy flaky mathris.
    • If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
    • Do not overcrowd while frying, just 4-5 will be ok, depends on your kadai size too.
    • Mathris are usually not smooth as they are shaped with hands. Don't pat it too thin, it should be slightly thick at least 1/2 inch thickness.
    • The dough be tight more like poori dough so be careful while adding water.
    • You can also add 2 tablespoon fine rava along with flour.
    Nutrition Facts
    Mathri | Methi Mathri
    Amount Per Serving (15 g)
    Calories 18 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.5g3%
    Polyunsaturated Fat 0.04g
    Monounsaturated Fat 0.2g
    Cholesterol 2mg1%
    Sodium 0.1mg0%
    Potassium 4mg0%
    Carbohydrates 2g1%
    Fiber 0.1g0%
    Sugar 0.01g0%
    Protein 0.3g1%
    Vitamin A 1IU0%
    Vitamin C 0.01mg0%
    Calcium 1mg0%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Mathri Recipe Step by Step

    1. In a mixing bowl take white flour,add ajwain,jeera,salt,pepper powder,dried methi and ghee.
      How to make Mathri recipe - Step1
    2. First mix well with your fingers.
      How to make Mathri recipe - Step2
    3. Add water little by little to form a smooth dough.Set aside for 15mins.
      How to make Mathri recipe - Step3
    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.
      How to make Mathri recipe - Step4
    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 matris.
      How to make Mathri recipe - Step5
    6. Cook in low flame,flip and cook.It will take atleast 5-7mins to get the golden color in low flame.
      How to make Mathri recipe - Step6
    7. Cook till golden.Drain in tissue paper and store in a clean dry container.
      How to make Mathri recipe - Step7

    Serve chilled.
    Mathri recipe

    Mathris are crispy and flaky and keeps well in room temperature for atleast a month.

    Expert Tips

    • Don’t be in a hurry while deep frying. Cook in low flame with patience, flip over and cook in low flame till golden. This is the key to get perfect crispy flaky mathris.
    • If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
    • Do not overcrowd while frying, just 4-5 will be ok, depends on your kadai size too.
    • Mathris are usually not smooth as they are shaped with hands. Don’t pat it too thin, it should be slightly thick at least 1/2 inch thickness.
    • The dough be tight more like poori dough so be careful while adding water.
    • You can also add 2 tablespoon fine rava along with flour.

    Mathri recipe


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    Filed Under: Diwali, Diwali Savoury Snacks, Holi, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Aishwarya

      March 08, 2017 at 4:12 pm

      Looks yumm!!!can we use whole wheat flour or a mix of atta and maida in this ?

      Reply
      • Sharmilee J

        March 24, 2017 at 6:43 am

        yes you can but the texture will be slightly different.

        Reply
    2. Anlet Prince

      March 09, 2017 at 1:38 pm

      Ooooh this looks so crunchy and yummy. Great snack

      Reply
    3. Nirupama Sriram

      March 10, 2017 at 11:20 am

      Just tried the methi mathri with whole wheat flour…came out awesome.Thanks Sharmi

      Reply
    5 from 5 votes (4 ratings without comment)

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