Methi Mathri is a very popular crispy, flaky, savory (namkeen) snack recipe from Northern India. It is made especially, during the festivals like Holi, Diwali and it is traval friendly too. You can munch this methi mathri at any-time with a cup of tea or coffee, mango pickle or chutney. It is so much loved by the kids as well as adults alike. People in North India, sometimes referred it as methi matthi too. This flavorful snack is made with whole wheat flour, semolina, fresh (fenugreek leaves) methi and flavored with spices like carom seeds (ajwain), nigella seeds (Kalongi) and black pepper. There are too many ways of making this festive snack, some people add pickle masala to enhance the flavor and called it as “Achari mathri”. Some make “Masala mathri” by using dried fenugreek leaves (kasuri methi) and even fresh coriander leaves.
I am sharing my version of making these homemade methi mathris which have whole wheat flour instead of all-purpose flour and used fresh fenugreek leaves along with few other spices. I always love to use fresh fenugreek in so many recipes like Methi Thepla, Methi Puri etc., whenever it is available. This green vegetable is one of the richest source of iron, purify blood, lower sugar levels and also contain antioxidants and minerals.
Here is a simple recipe for how to make this crispy flaky Indian style Methi Mathri, so give it a try.
Other recipes with healthy fenugreek leaves are –
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Methi Mathri
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 20–25 1x
Description
Methi mathri or mathiya is a crispy, flaky, savory deep fried snack recipe made with whole wheat flour, oil, ajwain, nigella seeds, fresh fenugreek and so on.
Ingredients
- 1½ cups whole wheat flour
- ½ cup semolina (suji)
- 1 cup fresh fenugreek leaves (methi) finely chopped
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon nigella seeds (kalongi)
- 1 teaspoon fennel seeds crushed (optional)
- 1 teaspoon red chilli powder
- 1to 2 teaspoon freshly ground black pepper
- Salt to taste
- 4 tablespoons oil (any vegetable oil)
- Water to knead dough (as required)
- Oil for frying
Instructions
- First, clean the leaves and cut the stems. Soak them in water then wash thoroughly atleast for 3-4 times and put all the leaves on a kitchen towel and pat them dry.
- Now cut fenugreek leaves (methi) finely.
- In a mixing bowl, add whole wheat flour, semolina (suji), carom seeds, nigella seeds, crushed black pepper, fennel seeds and salt to taste.
- Mix all the dry ingredients well. Add oil and rub it nicely with fingers until it resembles coarse crumbs
- Add finely chopped fenugreek leaves. If you do not have fresh fenugreek leaves then you can also use Kasuri methi.
- Start adding cold water, little by little and knead to form stiff and smooth dough.
- Divide the dough into small lemon sized pieces, flatten it slightly with hand. Using a fork, pierce them so that the mathri do not break up while frying.
- Repeat with all the dough balls in this way.
- In meanwhile, heat oil on medium flame.
- Once the oil is hot enough, drop a bunch of mathri carefully into the hot oil.
- Fry until they turn crispy and golden brown in color.
- Take out on an absorbent paper or kitchen towel.
- Repeat the same frying process with rest.
- Let them cool completely and then store in an airtight container.
- Serve with tea or coffee.
Notes
- If you do not have fresh fenugreek leaves then you can also use kasuri methi (dried fenugreek leaves). It is easily available at all the Indian Grocery Stores.
- Always remember, fry the mathri on medium flame. If the oil is too hot, mathri won’t turn our crispy.
- Methi mathri stays good in an air tight container for weeks.
- If you want you can substitute the same amount of whole wheat flour with refined flour (maida).
- Cuisine: North Indian
Keywords: Whole wheat namkeen Mathri, Methi Mathiya recipe, How to make methi mathri