Mathri Recipe

Time and servings

Prep time	10 min
Cook time	30 min
Resting Time	20 min
Total time	1 hr
Serves	20 pieces

Nutrition

Per pieces.

Nutrient	Amount
Calories	74 kcal
Carbohydrates	11 g
Protein	2 g
Fat	2 g
Saturated fat	1 g
Cholesterol	6 mg
Sodium	117 mg
Potassium	21 mg
Fiber	0.5 g
Sugar	0.05 g
Vitamin A	2 IU
Vitamin C	0.04 mg
Calcium	4 mg
Iron	1 mg

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About

Methi Mathri is a North Indian bakery-style snack with a rich, aromatic flavour. Begin by mixing flour with ghee and crushed kasuri methi. Knead a tight dough with salt, ajwain, and a little water. Let the dough rest so the fat coats the flour. Then roll small discs and prick them with a fork. Next, fry on medium-low heat until golden and crisp. The texture turns flaky and pleasantly brittle. Preparation stays simple for home kitchens. Serve in the evening with tea or coffee for a perfect snack. Families also pack it for travel and picnics. By default, maida or plain flour gives the classic crisp and flaky bite. Alternatively, you can use whole wheat flour or a mix of maida and wheat. That choice feels healthier yet may not guarantee the same flaky layers. This switch does not make the recipe authentic on its own. For added flavour, try adding cumin powder, garam masala, or chaat masala. Optionally add crushed pepper, sesame, or chilli for extra bite. As a meal side, we serve mathri with rasam rice or dal rice in place of papad or fryums. Prick well and fry gently so the discs cook through without big bubbles. Drain on a rack and cool fully for a long-lasting crunch. Store in an airtight jar at room temperature for two weeks. Fun Fact:

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Ingredients

• 2 cup maida
• ¼ cup rava / semolina
• ¼ tsp ajwain
• 1 tsp fennel
• 1 tsp cumin
• ½ tsp pepper (crushed)
• 2 tbsp kasuri methi (crushed)
• 1 tsp salt
• pinch baking soda
• 3 tbsp ghee
• water (for kneading)
• oil (for frying)

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Instructions

1. Firstly, take 2 cup maida, ¼ cup rava, ¼ tsp ajwain, 1 tsp fennel, 1 tsp cumin, ½ tsp pepper, 2 tbsp kasuri methi, 1 tsp salt and pinch baking soda.
2. Add 3 tablespoons of ghee, crumble, and mix well, ensuring the flour is moist.
3. Add water as needed and knead the dough.
4. Bring the dough together until it is tight, adding more water if required.
5. Cover and rest for 20 minutes; this helps the rava absorb the water.
6. Pinch a ball-sized dough and flatten it with your hand.
7. Fry the mathri in medium-hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
8. Fry on a low flame till the mathri floats. This takes approximately 3 minutes.
9. Now, continue to fry on low to medium flame till they turn crispy and golden in colour.
10. Drain off the Mathiya over kitchen paper to absorb excess oil.
11. Finally, serve Mathri Recipe with evening chai or store it in an airtight container for a month.

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Step-by-step

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Video

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Tips

Mathri is a crisp, bakery-style snack flavoured with kasuri methi and warm spices. You mix flour with ghee, roll small discs, and fry them for a flaky teatime treat.

1. Dough: Knead a tight dough with minimal water. Rest it for twenty minutes.
2. Thickness: Roll each disc to about three millimetres thick. Keep edges and centre even for uniform frying.
3. Even Prick: Prick each rolled disc all over with a fork. Prevent trapped steam and keep layers flaky.
4. Frying: Fry on medium-low heat until bubbles reduce and colour turns golden. Maintain oil near 150 to 160°C.
5. Storage: Cool mathri fully on a rack. Store in an airtight tin with a paper towel.

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Notes

• Firstly, you can replace maida with wheat flour for a healthier alternative. However, making with maida will make mathri flaky and tasty.
• Also, fry on a low flame to have flaky and crispy mathri.
• Additionally, adjust the spices to your choice.
• Finally, Methi Mathri Recipe tastes great when served with chai.