Methi Mathri recipe is a tasty snack loved in many Indian homes. This crispy treat is made from flour, spices, and fenugreek leaves, called Methi in Hindi. When you bite into Methi Mathri, you get a delightful crunch and a yummy aroma, making it perfect for tea time or with meals.
Plus, using Kasuri Methi, which is dried fenugreek leaves, gives it a special flavor that makes it stand out from other snacks. Here is the Methi Mathri Recipe you’ve been waiting for.
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Why I Love Methi Mathri
Methi Mathri is not just a snack; it’s comfort food that brings back happy memories of celebrations with family. I love how the slight bitterness of methi mixes well with the rich ghee in the dough. Plus, it lasts a long time and has a unique taste. Making the Methi Mathri recipe at home makes it even more special.
I really recommend enjoying Methi Mathri with a hot cup of chai. You can also make it your own by changing the spice levels or adding carom seeds for extra flavor. Overall, it’s a great snack for any occasion!
About Methi Mathri Recipe
Methi Mathri comes from the Indian subcontinent and is often enjoyed during festivals or with tea. Although different regions have their own versions, they all use fenugreek leaves, which give the Mathri its special taste and smell. This traditional method of preparing Methi Mathri is what makes the recipe so beloved.
In some places, it's called Methi ki Mathri, highlighting the use of fenugreek. Kasuri Methi, the dried version, is an important ingredient that adds a slightly bitter but fragrant flavor.
To make Methi Mathri, the dough is carefully mixed and shaped, then deep-fried until golden and crispy, ensuring each piece has the right texture.
The recipe is simple: mix flour with spices and fenugreek leaves, roll it out, cut it into rounds, and fry. In the end, you get a tasty and satisfying snack. Overall, Methi Mathri shows how basic ingredients can create something special, making it a great example of the richness of Indian cooking. Plus, making it at home lets you enjoy a fresh snack that reflects your taste!
Nutritional Benefits
1. Methi is packed with vitamins and minerals, including vitamin C, iron, and magnesium, which help keep your body strong. The use of methi in the Methi Mathri recipe adds these benefits to the snack.
2. It contains a lot of fiber, which is great for digestion and helps keep your stomach healthy.
3. Methi can help lower blood sugar levels, making it useful for people with diabetes.
4. It has antioxidants that protect your body from harmful substances and support overall health.
5. Methi may reduce inflammation, which can help with various health issues.
Personal Touch
Every Diwali, my family and I would make Methi Mathri together. First, my mom would gather all the ingredients, and then we would sit around the kitchen table.
I loved helping her mix the dough and knead it while my dad rolled it out into perfect circles. The best part was when we fried them, and the whole house filled with that delicious smell. It became a fun tradition that brought us closer and made our celebrations even more special!
How to Make Methi Mathri
1. Prepare the Ingredients:
- First, if you’re using fresh fenugreek leaves, wash and chop them finely. If you have Kasuri methi, crush it slightly in your hands to release its aroma. Then, gather all the spices and ingredients you'll need for the recipe.
2. Mix the Dough:
- Next, in a large bowl, combine all-purpose flour and semolina.
- Add the chopped methi (or Kasuri methi), along with ajwain, cumin seeds, chili powder, turmeric, coriander powder, and salt. Mix everything well!
- Then, add ghee or unsalted butter and rub it into the flour until it looks like coarse crumbs.
- Gradually add water, little by little, and knead until the dough is firm but soft.
- Cover the dough with a damp cloth and let it rest for about 10 minutes.
3. Shape the Mathris:
- After resting, divide the dough into small balls.
- On a floured surface, roll each ball into a thin round shape, about â…› inch thick.
- Use a fork to prick each Mathri; this stops them from puffing up while frying and helps them cook evenly.
4. Fry the Mathris:
- Now, heat oil in a deep frying pan over medium heat.
- Once it’s hot, carefully add a few Mathris, but don’t overcrowd the pan.
- Fry them for about 3-4 minutes on each side until they are golden brown and crispy.
- Use a slotted spoon to take them out and let them drain on paper towels.
5. Cool and Store:
- Finally, let the Mathris cool completely before storing them. This is important to keep them crispy.
- Place the cooled Mathris in an airtight container, and they will stay fresh for up to 2 weeks.
- Enjoy your delicious Methi Mathri!
Tips for Shaping Mathris
1. First, make sure your dough is soft and smooth. This will make it easier to roll out.
2. Next, dust your work surface with a little flour. Then, take a piece of dough and use a rolling pin to flatten it into a circle.
3. While rolling, try to make the dough an even thickness. This helps the Mathris cook evenly.
4. After rolling, use a round cookie cutter or a glass to cut out circles. If you want different shapes, you can use cookie cutters in fun shapes!
5. Lastly, if you have leftover dough, simply gather it up, knead it a bit, and roll it out again to make more Mathris.
Tips for Frying Mathris
1. Choose the Right Oil: First, pick a good oil for frying, like vegetable or ghee. This helps the Mathris cook well and taste great.
2. Heat the Oil: Next, heat the oil in a deep pan over medium heat. To check if it’s ready, drop a small piece of dough in. If it bubbles up right away, the oil is hot enough.
3. Don’t Overcrowd the Pan: When frying, add only a few Mathris at a time. This way, they have space to cook evenly and become crispy.
4. Flip Carefully: After a few minutes, flip the Mathris gently using a slotted spoon. This helps them get a nice golden color on both sides.
5. Drain Excess Oil: Once they are golden and crispy, take them out and place them on paper towels. This removes extra oil, keeping them light and crunchy.
Serving Suggestions
Methi Mathri pairs wonderfully with a variety of accompaniments. For a refreshing touch, serve it with mint or coriander chutney, or enjoy it alongside cool yogurt. Additionally, spicy pickles add a tangy kick, making this crispy snack even more delicious, especially when enjoyed with a warm cup of chai!
Storage Tips
To keep your Methi Mathris fresh and crunchy, start by letting them cool completely. Then, place them in an airtight container to prevent moisture. You can store them at room temperature for up to a week.
If you want them to last longer, you can keep them in the fridge, but make sure to reheat them for a few minutes to bring back their crispiness before eating!
Variations
There are many fun ways to change up your Methi Mathri! First, you can add different spices like chili powder for some heat or cumin for extra flavor.
Next, you can mix in fresh herbs, such as coriander or mint, to make them even tastier.
Additionally, you could try using other types of flour, like whole wheat or chickpea flour, to create different textures and tastes. So, feel free to get creative and make your Mathris unique!
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.
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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
Prepare the Ingredients:
- First, if you’re using fresh fenugreek leaves, wash and chop them finely. If you have Kasuri methi, crush it slightly in your hands to release its aroma. Then, gather all the spices and ingredients you'll need for the recipe.
Mix the Dough:
- Next, in a large bowl, combine all-purpose flour and semolina.
- Add the chopped methi (or Kasuri methi), along with ajwain, cumin seeds, chili powder, turmeric, coriander powder, and salt. Mix everything well!
- Then, add ghee or unsalted butter and rub it into the flour until it looks like coarse crumbs.
- Gradually add water, little by little, and knead until the dough is firm but soft.
- Cover the dough with a damp cloth and let it rest for about 10 minutes.
Shape the Mathris:
- After resting, divide the dough into small balls.
- On a floured surface, roll each ball into a thin round shape, about â…› inch thick.
- Use a fork to prick each Mathri; this stops them from puffing up while frying and helps them cook evenly.
Fry the Mathris:
- Now, heat oil in a deep frying pan over medium heat.
- Once it’s hot, carefully add a few Mathris, but don’t overcrowd the pan.
- Fry them for about 3-4 minutes on each side until they are golden brown and crispy.
- Use a slotted spoon to take them out and let them drain on paper towels.
Cool and Store:
- Finally, let the Mathris cool completely before storing them. This is important to keep them crispy.
- Place the cooled Mathris in an airtight container, and they will stay fresh for up to 2 weeks.
- Enjoy your delicious Methi Mathri!
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