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.
Scale
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