By : Sneha Singh
September 25. 2025
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Learn how to make Methi Mathri, a traditional North Indian snack that’s crispy, flaky, and full of flavor from dried fenugreek leaves!
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Maida or atta Dried methi (fenugreek leaves) Ajwain Salt Black pepper Ghee for moyan Oil
Mix flour, spices, and methi. Add warm ghee, rub into the flour, then knead into a stiff dough using little water. Rest for 15 mins.
Roll the dough and cut into small discs. Use a fork to prick holes — this keeps them flat and crispy during frying.
Fry mathris on low to medium heat until golden brown. This ensures they’re evenly cooked and perfectly crunchy.
Let them cool and store in an airtight jar. Enjoy Methi Mathri with hot chai or as a savory festive treat!
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