Crispy methi mathri with full video, step by step photos. Easy and simple recipe to make for tea time snack or Diwali snack.
Many years back (almost 10 yrs back) I had this snack in different form (like a flower). I was very new to that methi flavour and loved it a lot. Have searched for recipe for few years now and just adapted from this video as it was simple and straight forward. It turned out really good and we all loved it. Prefect for tea time snack.
I thought this is the perfect time I can post it as other days, may not try and keep postponing. I posted Khaja last week and now mathri. This too is maida, but it is totally do-able in wheat flour too. So it is upto you to decide. I saw many baked versions too. So if you are health conscious, you can make with atta and bake at 180 deg C until golden and crisp.
For the ghee we add, sure it will turn crisp and good.
Crispy methi mathri | Diwali recipes
Ingredients
- 1 cup maida/ All purpose flour
- 1 tbsp Kasuri methi
- 2 tbsp ghee
- 1 tsp Ajwain/ carom seed omam
- 1/4 tsp crushed black pepper
- Salt as needed
Instructions
- Take flour, kasuri methi crushed between your palms, black pepper, ajwain and salt in a mixing bowl.
- Add ghee and mix well. Pour water (1/4 cup approx) and make a smooth, yet non sticky dough.
- Knead for 10 mins and rest the dough in cling wrap for 15 mins minimum.
- Again smooth the dough and spread the dough to a thick roti. Dust as needed.
- Cut out into small disks using lid or a cookie cutter. Use fork and prick all over to prevent puffing while frying.Heat oil and put the flame to low. Add 6-7 pieces per batch and cook in low heat.
- Once floats, regulate the heat and cook to brown and crisp it.
- Flip and cook several times to ensure it turns crisp and golden. Usually as bubble sound reduces, it is done.
- Drain over paper towel. It turns deeper in colour even after drained from oil. So take out accordingly.
Video
Notes
- Make sure to cook even, patiently to crisp the mathri. If it is not fried properly, it turns hard later.
- The methi flavour is more from next day.
- Add ajwain or cumin seeds to ensure it gets digested as it is quite a heavy snack.
Methi mathri method:
- Take flour, kasuri methi crushed between your palms, black pepper, ajwain and salt in a mixing bowl. Add ghee and mix well. Pour water (1/4 cup approx) and make a smooth, yet non sticky dough.
- Knead for 10 mins and rest the dough in cling wrap for 15 mins minimum.
- Again smooth the dough and spread the dough to a thick roti. Dust as needed.
- Cut out into small disks using lid or a cookie cutter. Use fork and prick all over to prevent puffing while frying.
- Heat oil and put the flame to low. Add 6-7 pieces per batch and cook in low heat. Once floats, regulate the heat and cook to brown and crisp it.
- Flip and cook several times to ensure it turns crisp and golden. Usually as bubble sound reduces, it is done. Drain over paper towel. It turns deeper in colour even after drained from oil. So take out accordingly.
Enjoy with tea as snack. I had with ginger cardamom tea (super refreshing!)
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