Methi Mathri recipe, a quintessential North Indian snack, is a culinary gem that graces festive occasions and everyday tea tables alike.
Mathri has deep roots in Indian culinary tradition, with variations found across different regions. Methi Mathri, is a beloved treat in states like Rajasthan, Gujarat, and Punjab. These savory biscuits are not just a snack; they are an integral part of celebrations, symbolizing togetherness and the joy of sharing homemade delicacies.
We South Indians buy them in big stores. I love the crunchiness and the slight bitter taste of methi present in them. The magic of Methi Mathri making lies in its intricate preparation. A blend of flour, dried fenugreek leaves or kasuri methi, and spices is combine to create a dough.
Shape the dough into small discs and carefully pierce to ensure even cooking and that signature crispiness. Deep fry the discs till they turn into a perfect golden hue. I always love to try them but end up in chewy instead of crunchy. My mom told me the trick, a simple common sense, to fry them in low to medium flame to get the crunchy.
Methi Mathri is a sensory delight. The first bite offers a satisfying crunch, followed by the warm, slightly bitter notes of fenugreek. Hints of cumin, coriander, and other spices dance on the palate, creating a harmonious blend of flavors. The crispy, flaky texture adds another layer of enjoyment, making it a snack that is both satisfying and addictive.
Methi Mathri is more than just a tasty treat; it’s a versatile element in Indian cuisine. It can be served on its own as a tea-time snack. It also serves as a delightful accompaniment to chutneys, pickles, and even yogurt-based dips.
Methi Mathri is a popular Indian snack made from fenugreek leaves (methi) and whole wheat flour, creating a crispy, savory treat. This traditional recipe hails from North India and is often enjoyed with tea, making it a perfect snack for cold evenings or festive occasions. The methi leaves add a slight bitterness, which pairs wonderfully with the spiced dough, resulting in a unique and flavorful crunch. These mathris are not only delicious but also nutritious, thanks to the addition of fenugreek, known for its health benefits, such as aiding digestion and controlling blood sugar levels. Whether served as a snack or during festivals like Diwali, methi mathri is sure to please anyone who loves crispy, homemade treats.
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Methi Mathri
Ingredients
- 1 cup All Purpose Flour
- 1 tbsp Kasuri Methi
- 1/2 tsp Ajwain/Carom Seeds
- 1/4 tsp Black Pepper Powder
- 1 tbsp Ghee
- Salt to Taste
- Oil for Deep Frying
Instructions
- In a large mixing bowl add all the ingredients except ghee and oil.
- Combine all of them together well.
- Add melted ghee and mix once again.
- The mixture should be crumble.
- Add water slowly and make a smooth dough.
- The dough should be non sticky and soft.
- Knead it for another 10 minutes.
- Cover and allow it to rest for 15 minutes.
- Again knead it and roll it to make thick roti.
- the roti should be neither too thick nor too thin. (max. 2mm thickness is good)
- Using any round cutting edge tool cut it into discs.
- We can use cookie cutter also.
- Pierce each disc allover using a fork to prevent from puffing them.
- Heat oil in a kadai, drop each disc and fry them in low flame.
- Let the mathris float in oil and the sizzle of oil slows down.
- Fry them till they are golden yellow.
- Transfer them onto a kitchen tissue.
- Serve methi mathri with a hot cup of tea.
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