Methi ki Mathri recipe is a super crunchy and tasty snack loved by many in India! It’s made with flour, spices, and methi leaves (which are called fenugreek), giving it a yummy flavor and awesome crunch. This recipe uses Kasuri Methi (dried fenugreek), which makes it even more delicious and special. Perfect for munching during tea time or with your meals!
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Why I Love Methi Mathri 🥰
Methi ki Mathri Recipe is more than just a snack—it’s like a hug in food form that brings back happy memories of family celebrations! I love how the slightly bitter taste of methi mixes so well with the rich ghee in the dough, giving it that homemade, comforting flavor.
The best part? It lasts for days, so you can keep munching on it! Making it at home adds that personal touch, making it feel extra special.
I always pair recipe of Methi ki Mathri with a hot cup of chai —it's the perfect match! You can also play around with the spice levels or toss in some carom seeds for a little extra zing. It’s a snack that’s perfect for any occasion!
What is Methi Mathri?
Methi Mathri is a super popular snack from the Indian subcontinent, and it’s especially loved during festivals or with a warm cup of tea.
Different regions have their own twists on it, but they all use fenugreek leaves (called methi), which give the Mathri its unique taste and smell. This traditional way of making Methi ki Mathri recipe is what makes it so special and loved by everyone!
Some people call it Methi ki Mathri, which highlights the star ingredient—fenugreek. Plus, using Kasuri Methi (dried fenugreek) adds a cool, slightly bitter flavor that makes the Mathri stand out from other snacks. It’s a little twist that makes it unforgettable!
To make Methi Mathri, you mix flour, spices, and fenugreek leaves, then shape the dough into little rounds and deep-fry them until they’re golden and crispy. Every bite will have that perfect crunch!
The recipe is easy: just mix everything together, roll out the dough, cut it into shapes, and fry until golden brown.
When you’re done, you’ll have a super yummy snack that shows how simple ingredients can come together to make something amazing!
Health Benefits of Methi
- Rich in Iron : Methi leaves help in building healthy blood and preventing anemia.
- Packed with Vitamins : They are full of essential vitamins that boost your immune system.
- Antioxidants : Methi is great for fighting free radicals and keeping your skin healthy.
- Supports Digestion : Known for its digestive properties, it helps in improving gut health.
- Blood Sugar Control : Methi can help manage blood sugar levels, making it good for people with diabetes.
Why Methi Works in Mathri
The slightly bitter taste of fenugreek (methi) perfectly balances the crunchy texture of the Mathri dough.
This combo gives the Mathri a mild, spicy, and savory flavor, making each bite exciting and different!
The bitterness of the methi mixes so well with the spices, giving the Mathri its unique and unforgettable taste. That’s why it’s such a favorite snack for so many people!
Craving more tasty treats? Check out these awesome recipes!
What you Need to Make This Methi Mathri Recipe
Recipe Ingredients
Ingredients Notes
- Methi (Fenugreek Leaves): These fresh leaves add a distinct bitter flavor that gives the Mathri its signature taste. My grandma always says, "Methi brings the magic!"
- Flour : The base of the dough. You can use plain flour or mix in a little whole wheat for a healthier option. Trust me, it makes the Mathri extra crispy!
- Ghee : This rich, golden fat brings in flavor and crispy texture. It's like a warm hug in every bite! My mom swears by using ghee for the perfect Mathri.
- Spices : Carom seeds (ajwain), cumin seeds, and salt balance the bitterness of methi. I always sneak in chili powder for a bit of heat!
- Kasuri Methi (Dried Fenugreek Leaves): For an even stronger fenugreek flavor, these dried leaves pack a punch! I remember my aunt adding them for extra fragrance.
See recipe card below for a full list of ingredients and measurements.
My Methi Mathri Memories
I remember making Methi ki Mathri recipe with my mom during Navratri. Every year, the kitchen would smell amazing with fresh fenugreek leaves and ghee. My mom would mix the dough, and I’d help roll it out—sometimes the Mathris were perfectly round, sometimes a little off! But honestly, the fun was in making them together.
I loved how the crispy Mathris would crackle when we bit into them, and they always tasted so much better with a cup of hot chai. My cousins and I would argue over who got the last piece, laughing and sharing stories.
That’s when I realized that food isn’t just about how it tastes—it’s about the special memories we make while cooking and enjoying it together.
How to Make Methi ki Mathri Recipe
Step by Step Guide
1. Mix the Ingredients: First, combine flour, spices, and fenugreek leaves (methi). Make sure the dough isn’t too soft or too stiff. If it feels too dry, just add a little water until it’s just right!
2. Knead the Dough: Now, knead the dough until it’s smooth and soft. This step is super important for getting that perfect texture!
3. Shape the Mathri: Next, roll out the dough and cut it into small rounds or diamond shapes. You can use a cutter or a knife to get the shape you like.
4. Fry the Mathri: Heat the oil to medium-high. Then, gently drop the shaped Mathris into the oil. Fry them until they’re golden brown and crispy!
- Pro Tip: If the oil is too hot, the Mathris might burn, so keep an eye on the temperature!
5. Baking Option: Want a healthier version? You can bake the Mathri at 375°F (190°C) for about 15-20 minutes, flipping halfway through. This way, they get crispy with less oil!
Pro Tips for Perfecting Methi Mathri
- Perfect Dough Consistency: Ensure the dough is neither too sticky nor too dry. It should be soft but firm enough to shape easily.
- Oil Temperature: The oil should be medium-hot, not smoking, to avoid over-browning the Mathris.
- Crispiness Without Over-Browning: Keep an eye on the Mathris while frying, turning them carefully to get an even crispy texture without burning.
Variations
- Savory Twists: For an exciting flavor boost, try adding black sesame seeds, nigella seeds (kalonji), or chili powder for a spicy kick! These spices will give your Mathri a unique taste and make it even more delicious!
- Healthy Alternatives: Want a lighter version? You can use less oil or swap the flour with multigrain or gluten-free options. If you’re feeling extra healthy, you can bake the Mathris instead of frying them for a crispy, guilt-free snack!
- Methi Mathri for Special Diets: If you're on a gluten-free, vegan, or low-carb diet, no worries! Try using almond flour, chickpea flour, or coconut oil as substitutions. These swaps keep your Methi Mathri delicious and diet-friendly!
Serving Suggestions
1. Dips and Accompaniments: For a flavorful kick, serve Methi Mathri with mint chutney, tamarind chutney, or a cool yogurt dip. These dips complement the crunchiness of the Mathri perfectly!
2. Serving at Parties or Gatherings : Methi Mathri can be a perfect appetizer or a tea-time snack. You can also serve it as part of a bigger platter with other Indian snacks like samosas, pakoras, and chivda. It's sure to be a hit at any party!
Methi Mathri for Meal Prep
- Make-Ahead and Storing Tips: Methi Mathri is super easy to prep ahead! You can make a big batch, then store it in an airtight container for up to 2-3 weeks. Perfect for busy weeknights or if you're prepping for a party! Just fry or bake whenever you're ready to enjoy!
- Perfect Snack for Road Trips: Methi Mathri is also great for road trips or outdoor gatherings. They stay crispy for hours, so you can pack them in a snack box and enjoy on the go! Perfect for munching while you travel!
Did you try this Methi Mathri recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔FAQs
Yes, you can use whole wheat flour, but it may result in a denser Mathri. You might need to adjust the amount of water or oil to achieve the right dough consistency.
If the Mathris are too bitter, it may be due to the fenugreek leaves. To balance the bitterness, you can reduce the amount of methi in your recipe or add a bit of sugar to the dough.
Yes, you can freeze Methi Mathri. Allow them to cool completely, then place them in an airtight container or freezer bag. Reheat them in the oven to restore some of the crispiness.
Yes, you can use gluten-free flour blends to make Methi Mathri, but the texture might differ. You may need to experiment with the proportions and additional ingredients to get the desired result.
Methi Mathri is often enjoyed on its own as a snack, but you can also serve it with pickles, yogurt, or a cup of chai (tea) for a delightful treat.
Methi Mathri Recipe
Ingredients
Ingredients
For the Dough:
- 1 Cup All-purpose flour (maida)
- ¼ Cup Semolina (rava)
- ¼ Cup Fresh fenugreek leaves (methi) or 2 tablespoons dried fenugreek leaves (Kasuri methi)
- ¼ Cup Ghee (clarified butter) or unsalted butter
- 1 teaspoon Ajwain (carom seeds)
- 1 teaspoon Cumin seeds
- 1 teaspoon Chili powder (adjust to taste)
- ½ teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- ½ teaspoon Salt (adjust to taste)
- Water (as needed)
For Frying:
- Oil (enough for deep frying)
Instructions
1. Mix the Ingredients
- First, combine flour, spices, and fenugreek leaves (methi). Make sure the dough isn’t too soft or too stiff. If it feels too dry, just add a little water until it’s just right!
2. Knead the Dough
- Now, knead the dough until it’s smooth and soft. This step is super important for getting that perfect texture!
3. Shape the Mathri
- Next, roll out the dough and cut it into small rounds or diamond shapes. You can use a cutter or a knife to get the shape you like.
4. Fry the Mathri
- Heat the oil to medium-high. Then, gently drop the shaped Mathris into the oil. Fry them until they’re golden brown and crispy!
5. Baking Option
- Want a healthier version? You can bake the Mathri at 375°F (190°C) for about 15-20 minutes, flipping halfway through. This way, they get crispy with less oil!
Notes
Variations
-
- Savory Twists : For an exciting flavor boost, try adding black sesame seeds , nigella seeds (kalonji) , or chili powder for a spicy kick! These spices will give your Mathri a unique taste and make it even more delicious!
-
- Healthy Alternatives : Want a lighter version? You can use less oil or swap the flour with multigrain or gluten-free options . If you’re feeling extra healthy, you can bake the Mathris instead of frying them for a crispy, guilt-free snack!
-
- Methi Mathri for Special Diets : If you're on a gluten-free, vegan, or low-carb diet, no worries! Try using almond flour , chickpea flour , or coconut oil as substitutions. These swaps keep your Methi Mathri delicious and diet-friendly!
Pro Tips for Perfecting Methi Mathri
-
- Perfect Dough Consistency: Ensure the dough is neither too sticky nor too dry. It should be soft but firm enough to shape easily.
-
- Oil Temperature: The oil should be medium-hot, not smoking, to avoid over-browning the Mathris.
-
- Crispiness Without Over-Browning: Keep an eye on the Mathris while frying, turning them carefully to get an even crispy texture without burning.
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