Methi Mathri – Indian Snack

nMethi Mathri_sailusfood_page

This classic Indian snack is very popular namkeen in North Indian states especially Rajasthan and Punjab and is served with achaar (pickle) as a tea time snack. It is prepared for festivals like Diwali, Holi and Karwa Chauth. The mathri dough is flavored with an assortment of spices like anardana (dried pomegranate seeds), tymol seeds (ajwain), cumin (jeera), black pepper (kala mirch) and dried fenugreek leaves (kasuri methi).

Prep time: 30 min
Cook time: 30 min
Serves: 30

Main Ingredients:
kasuri methi
Flour – 1 1/2 cups (maida)
Whole wheat flour – 1/2 cup (atta)
Semolina – 1 tbsp (sooji/upma rava) (optional)
Black pepper powder – 1/4 tsp (freshly ground) (optional)
Ghee – 4 heaped tbsps (or oil)
Tymol seeds – 1 tsp (vaamu/ajwain/omam)
or cumin seeds – 1 tsp
Salt to taste
Kasuri methi – 1 heaped tbsp (crushed)
Oil for deep frying


[1] In a stainless steel vessel, add flour, atta, semolina, ajwain, kasuri methi, ghee (or oil) and salt and combine well. The mixture should resemble fine bread crumbs. Slowly add warm water and knead into a stiff yet pliabale dough. Keep aside covered for 15-20 mts.

[2] Pinch off small lemon sized balls of the dough and roll into slightly thick puris, approx 2 in. Prick all over with a fork.

[3] Heat oil for deep frying in a heavy bottomed vessel and once oil is hot, reduce to low medium flame. Place 6-8 mathris based on the size of the vessel and fry till golden brown, flipping over and cooking both the sides. Increase flame to medium high towards the end of the cooking process and when the mathris attain a golden shade, drain and place on absorbent paper.

[4] On cooling, mathris attain a crisp texture. Store in airtight containers. Serve them with tea.

[I] You can use 1 cup atta and 1/2 cup maida too.
[II] You can add coarsely crushed coriander seeds and fennels seeds for variation in flavor.
[III] The dough should not be soft.
[IV] Mathris can be stored upto a month in airtight containers.

* Kasoori methi are dried fenugreek leaves (Trigonella Foenum Graecum) . They are used in Indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving.

Substitute for Kasoori methi: Substitute dried for fresh or use 1 tablespoon fresh, chopped celery leaves per teaspoon dried methi.