Methi mathri is a perfect tea time snack made from maida, besan and kauri methi. These crispy methi mathris can be stored for many days and best eaten with mango pickle and hot cup of tea or coffee. Here is a simple recipe for how to make Indian methi mathri.
Total time : 1 hr
Makes : 25
- 2 cup all purpose flour (maida)
- 1/2 cup besan (chickpea flour)
- 1/4 cup kasuri methi (dried fenugreek leaves)
- 1/4 cup oil
- 2 tsp carom seed (ajwain)
- Salt to taste
- 1 tsp red chili powder
- Water to make dough
- Oil for frying
- Mix all purpose flour, besan, salt, carom seed, crushed dried kasuri methi and red chili powder in a big bowl. Hot 1/4 cup oil in a pan and add to the flour mixture. Mix everything well.
- After mixing the oil evenly, take a handful of mixture and pack it in your fist, if it packs well and retains the shape it has enough oil and if it is still dry and does not retain the shape then add some more oil in it .
- Now with the help of warm water make a stiff dough. Add water little by little to it. Ensure that the dough is stiff like a poori dough or the mathris may not turn out crisp.
- Cover the dough with damp cloth for about 15 minutes.
- Now make small lemon size round balls with the dough.
- With the help of rolling pin, roll it into thick round shape about 3 inches in diameter.
- Pierce every mathri randomly with the help of a fork so that they do not puff up while frying.
- Heat the oil in a frying pan then put 4-5 mathri in hot oil, deep fry on low to medium flame, till light brown. If you fry on high flame the mathris will remain uncooked from inside. Keep turning them occasionally.
- Drain them on a kitchen paper towel and bring to room temperature before storing.
- Crispy methi mathri is ready to be served.