Methi Mathri Recipe is a delicious Indian snack made with all-purpose flour, chickpea flour, fresh fenugreek leaves, ghee, and aromatic spices. These homemade mathris are crispy, flaky, and mildly spiced, making them perfect for tea time or festive celebrations.
Moreover, fresh methi leaves give these traditional mathris a wonderful flavour and aroma. The combination of besan, ajwain, black pepper, and ghee creates a deliciously crisp texture. In addition, you can make these savoury biscuits in different shapes and sizes according to your preference.
Whether you serve them with hot tea, pickle, or your favourite chutney, this Methi Mathri Recipe makes a wonderful homemade snack. It is especially popular during festivals such as Diwali and other family celebrations.
Why You Will Love This Methi Mathri Recipe
- First, it is a crispy and flavourful Indian snack.
- Moreover, fresh methi adds a delicious herbal flavour.
- In addition, besan and ghee give the mathri a wonderful texture.
- Furthermore, you can prepare it in different shapes.
- Finally, it is perfect with tea, pickle, or chutney.
Ingredients for Methi Mathri Recipe
Makes: Approximately 20–25 mathris
- ¼ cup fresh fenugreek leaves (methi), finely chopped
- 1 cup all-purpose flour (maida)
- 1 cup chickpea flour (besan)
- Salt according to taste
- 1 tablespoon black pepper, coarsely ground
- ¼ teaspoon carom seeds (ajwain)
- ½ teaspoon turmeric powder
- 2–3 tablespoons melted ghee
- Water, as required
- Oil for deep frying
How to Make Methi Mathri Recipe
Step 1: Prepare the Methi
First, wash the fresh methi leaves thoroughly and chop them finely.
Next, blanch the chopped methi briefly in hot water.
After that, drain the methi well and allow it to cool completely.
Step 2: Prepare the Mathri Dough
Meanwhile, add all-purpose flour, besan, salt, black pepper, ajwain, and turmeric powder to a large mixing bowl.
Next, add the blanched methi and melted ghee.
Mix everything well.
Then, gradually add water and knead into a medium-stiff dough. Do not make the dough too soft because a firm dough helps create crispy mathris.
Cover the dough and let it rest for about 10 minutes.
Step 3: Roll and Shape the Mathri
After resting, knead the dough once again.
Now, divide the dough into smaller portions and combine them into a larger ball.
Dust the working surface lightly with flour.
Next, roll the dough into a thick sheet, similar to a paratha.
Use a cookie cutter to cut the dough into your preferred shape.
Collect the leftover dough, roll it again, and repeat the process until all the dough is used.
Step 4: Prick the Mathris
Before frying, prick each mathri several times with a fork or the tip of a knife.
This step prevents the mathris from puffing up during frying and helps create their traditional flaky texture.
Step 5: Fry the Methi Mathri
Meanwhile, heat oil in a deep kadai over low to medium heat.
To check the temperature, drop a small piece of dough into the oil. If it rises slowly and bubbles gently around the edges, the oil is ready.
Next, carefully place 6–8 mathris into the hot oil.
Fry them over low heat until they become crisp and light golden on both sides.
Avoid frying them over high heat because the outside may brown too quickly while the inside remains undercooked.
Finally, remove the mathris with a slotted spoon and place them on a kitchen towel to drain excess oil.
Repeat with the remaining mathris.
f you enjoy traditional Indian snacks, you can also try my other homemade favourites like Jeera Biscuits Recipe, and Peanut Chikki Recipe.
Serving Suggestions
Serve these crispy Methi Mathris with:
- Hot tea
- Masala chai
- Mango pickle
- Green chutney
- Sweet and sour tamarind chutney
- Curd
They are also a delicious addition to festive snack platters.
Tips for Making Crispy Methi Mathri
- Keep the dough medium-stiff rather than soft.
- Add enough ghee to help create a flaky texture.
- Drain the blanched methi properly before adding it to the dough.
- Prick the mathris before frying so they do not puff.
- Fry on low heat for an evenly crisp texture.
- Do not overcrowd the kadai.
- Allow the mathris to cool completely before storing.
Frequently Asked Questions
What makes Mathri crispy?
A medium-stiff dough, sufficient ghee, and slow frying help give mathri its characteristic crisp and flaky texture.
Why should I prick Mathri before frying?
Pricking the dough prevents large air pockets from forming. As a result, the mathris remain flat and crisp while frying.
Can I make Methi Mathri without fresh methi?
Yes. You can replace fresh methi with dried kasuri methi. However, the flavour will be slightly different.
How should I store Methi Mathri?
Allow the mathris to cool completely. Then store them in a clean, airtight container at room temperature.
Why This Methi Mathri Recipe Is Worth Trying
This Methi Mathri Recipe combines the crisp texture of traditional Indian mathri with the fresh flavour of fenugreek leaves. Moreover, the mild spices and ghee make every bite delicious. Therefore, make these homemade savoury biscuits for tea time, festivals, or whenever you want a crunchy Indian snack.
- 1/4 cup fresh fenugreek (finely chopped)
- 1cup all-purpose flour
- 1cup chickpea flour (Besan)
- salt to taste
- 1tbs black pepper (coarsely ground)
- 1/4 carom seed (ajwain)
- 1-2 turmeric powder
- 2-3 tbs melted ghee(clarified butter)
- oil for fry
Method:
First, take a bowl add freshly chopped methi, little water, and which is blanched and put it aside for cooling.
Take a big bowl add flour, besan, salt and other spices as well as blanched methi mix it well enough to make a dough if required then use little water to knead the dough.The dough should be medium stiff not too much.
Cover and let it rest for 10 minutes after 10 minutes knead again and prepare a big ball and make it round with the help of roller pin like a paratha, cut in any shape with the cookie cutter, collect extra dough and roll it again and Repeat the same step again with leftover dough. Then prick mathri using fork or knife so that it does not puff up.
Let the oil heat up for deep frying while rolling mathri, check oil by putting a small dough portion then we see oil is ready or not if its ready start frying.
Keep the flame low and fry7-8 mathri at a time till light golden color both side.take it out on kitchen towel paper.
Serve with tea or pickle.