Methi masala mathri recipe

This is one of the North Indian snacks prepared during festivals like Holi, Diwali and Karwa chauth.  They taste exceptionally well when eaten with tea. To twist the snack a bit you can top it up with any veggie topping on a buttery spread and top it with cheese or mayonnaise.

Flaky and crispy methi masala mathri prepared with Indian spices is really scrumptious. These tantalizing mathris are spiced flour crackers.  The kasuri methi along with other whole spices is the key to its taste.

This is one of the great snack worth cooking on the festival of colors Holi.

Step by step recipe of Methi masala mathri:

Take all whole spices – 4-5 Clove (Laung), ½ tsp Black pepper corns (sabut kali mirch), 1 tsp Fennel seeds (saunf) and 1 tsp Coriander seeds (sabut dhaniya) in a grinder. Coarsely grind it and keep it aside.

In a wide mixing bowl, take all the flours – 2 cup refined flour(maida), ½ cup whole wheat flour(atta), ½ cup gram flour(besan) and ¼ cup fine semolina(rava). Mix them.

Add ½ tsp cumin seeds, ½ tbsp. carom seeds, 1 tsp salt, 1/8 tsp asafoetida, 2 tbsp. dry fenugreek leaves and the coarsely ground spices.

Mix all the ingredients really well. Add ½ cup oil to the flour mixture.

Mix it thoroughly to form a bread crumb like mixture.

Now add little water at a time and knead stiff and firm dough. The dough should be tight/hard. I required ¾ cup + 3 tbsp. water to knead the dough.

Cover and keep the dough aside for 20 minutes.

Knead the dough again until smooth. Make small balls from the dough.

Take a dough ball and slightly flatten it with the help of rolling pin on a board. Roll the mathris thick and prick with a fork on both side.

Otherwise place the dough ball on your palm and flatten it slightly with another hand.

Likewise, flatten all the dough balls. Place the flatten mathris on a plate.

Take oil for deep frying in a wok and heat sufficiently.

Place 7-8 mathris in the wok (according to the size of wok) and fry on medium to low flame.

Flip the mathris and fry until they turn golden brown in color.

Drain the mathris on a paper napkin. Likewise fry rest of the mathris in batches.

Let the mathris completely cool down.

 Later store them in any air tight container and relish it. 

Methi masala mathri recipe below:

Methi masala mathri recipe Prep time Cook time Total 20 min  40 min  60 min Methi masala mathri- Flaky crisp and spiced flour crackers AUTHOR: Monali RECIPE TYPE: Snack CUISINE: India SERVES: Makes 40 mathris INGREDIENTS (measuring cup used, 1 cup=237 ml) 2 cups Maida/refined flour ½ cup gram flour/besan ½ cup wheat flour/atta ¼ fine semolina/rava/sooji 1 tsp salt 1/8 tsp Asafoetida/hing ½ tsp cumin seeds/jeera ½ tbsp. carom seeds/ajwain 2 tbsp. Kasuri methi/dry fenugreek seeds 4-5 pc Clove/Laung ½ tsp Black pepper corns/sabut kali mirch(approx. 20-25) 1 tsp Fennel seeds/saunf 1 tsp Coriander seeds/sabut dhaniya ½ cup oil 1 cup water to knead the dough Cooking Oil for deep frying mathri  DIRECTION Take all the whole spices - Clove (Laung), Black pepper corns (sabut kali mirch), Fennel seeds (saunf) and Coriander seeds (sabut dhaniya) in a grinder. Coarsely ground it and keep it aside. In a wide mixing bowl, take all the flours – refined flour, wholewheat flour, gram flour and fine semolina. Mix them. Add cumin seeds, carom seeds, salt, asafoetida, dry fenugreek leaves and the coarsely ground spices. Mix all the ingredients really well. Add oil to the flour mixture. Mix it thoroughly to form a bread crumb like mixture. Now add little water at a time and knead stiff and firm dough. The dough should be tight/hard. Cover and keep the dough aside for 20 minutes. Knead the dough again until smooth. Make small balls from the dough. Take a dough ball and slightly flatten it with the help of rolling pin on a board. Roll the mathris thick and prick with a fork on both side. Otherwise place the dough ball on your palm and flatten it slightly with another hand. Likewise, flatten all the dough balls. Place the flatten mathris on a plate. Take oil for deep frying in a wok and heat sufficiently. Place 7-8 mathris in the wok (according to the size of wok) and fry on medium to low flame. Flip the mathris and fry until they turn golden brown in color. Take out the fried mathris on a kitchen paper napkin. Likewise fry rest of the mathris in batches. Let the mathris completely cool down. Later store them in any air tight container and relish it. NOTES For good and crispy mathris, make sure the dough should be stiff and tight. Always fry mathris on low to medium flame. It will make the mathris crusty and crispy. The oil for frying the mathris should not be too hot. If you are not rolling the mathris using a rolling pin, you don’t need to pick it with a fork.   SERVING SUGGESTION The mathris can be served with tea or coffee. Traditionally it is relished with any tangy pickle, like mango pickle or lemon pickle.