Mathri Recipe | Methi Mathri – Bakery Style Snack with detailed photo and video recipe. An easy and popular Rajasthani deep-fried snack recipe made with wheat flour and fenugreek leaves. It is flaky, crisp, and has a texture similar to that of any popular biscuit, with a longer shelf life and no preservatives. Compared to other biscuits or cookies, it has a sweet and savoury taste that can be served as an evening snack.
Mathri Recipe | Methi Mathri – Bakery Style Snack with step-by-step photo and video recipe. A deep-fried snack is an inevitable part of Indian cuisine and comes in many variations and types. Each state and region has developed its own variety of these snacks, which are served on different occasions. One such hugely popular Rajasthani snack recipe is the methi mathri recipe, known for its long shelf life.
As I mentioned earlier, there are several snacks across India, and each region has its own version, made for a specific purpose. In this particular Mathri Recipe, I have used wheat flour to make it a healthy snack. However, it is typically made with plain flour, resulting in a flaky texture, as a substitute for traditional biscuits. Typically, any plain flour snacks which are deep-fried have a longer shelf life. Generally, these kinds of snacks are made as an evening snack. However, these can also be served as a side dish, such as papadums, with dal rice or a rasam rice combination. This is my personal preference, and you may not share it. But still worth a try.
Anyway, here are some tips, suggestions, and variations to help you create a perfect and crisp methi mathri recipe. Firstly, as I mentioned earlier, this recipe is made with plain flour, also known as maida flour, which makes it ideal for this recipe. Hence, you can use it as an alternative to the wheat flour mentioned in this recipe. Secondly, when shaping these, avoid making them too thin or too thick; they should be of medium thickness. Do not press it hard, and it may end up with a thin shape. Lastly, deep-fry these in small batches in medium-hot oil. Do not attempt to deep fry these at a high flame, as they may not cook evenly.
Finally, I request that you check my other detailed Snacks Recipes Collection alongside this post on the methi mathri recipe. It mainly includes recipes like masala poori, sev puri, methi puri, pyaz ki kachori, dahi puri, masala puri, pani puri, farsi puri, banana buns, and puri for pani puri. Further to these, I would like to highlight my other detailed recipe collection, like,
About Methi Mathri
Methi Mathri is a North Indian bakery-style snack with a rich, aromatic flavour. Begin by mixing flour with ghee and crushed kasuri methi. Knead a tight dough with salt, ajwain, and a little water. Let the dough rest so the fat coats the flour. Then roll small discs and prick them with a fork. Next, fry on medium-low heat until golden and crisp. The texture turns flaky and pleasantly brittle. Preparation stays simple for home kitchens. Serve in the evening with tea or coffee for a perfect snack. Families also pack it for travel and picnics.
By default, maida or plain flour gives the classic crisp and flaky bite. Alternatively, you can use whole wheat flour or a mix of maida and wheat. That choice feels healthier yet may not guarantee the same flaky layers. This switch does not make the recipe authentic on its own. For added flavour, try adding cumin powder, garam masala, or chaat masala. Optionally add crushed pepper, sesame, or chilli for extra bite. As a meal side, we serve mathri with rasam rice or dal rice in place of papad or fryums. Prick well and fry gently so the discs cook through without big bubbles. Drain on a rack and cool fully for a long-lasting crunch. Store in an airtight jar at room temperature for two weeks.
Fun Fact:
Many halwai shops press a tiny hole in the centre so the mathri sings a soft crackle when dropped into hot oil.
Chef Tips for Methi Mathri
Mathri is a crisp, bakery-style snack flavoured with kasuri methi and warm spices. You mix flour with ghee, roll small discs, and fry them for a flaky teatime treat.
- Dough: Knead a tight dough with minimal water. Rest it for twenty minutes.
- Thickness: Roll each disc to about three millimetres thick. Keep edges and centre even for uniform frying.
- Even Prick: Prick each rolled disc all over with a fork. Prevent trapped steam and keep layers flaky.
- Frying: Fry on medium-low heat until bubbles reduce and colour turns golden. Maintain oil near 150 to 160°C.
- Storage: Cool mathri fully on a rack. Store in an airtight tin with a paper towel.
Video Recipe
Recipe Card for Methi Mathri
Mathri Recipe | Methi Mathri - Bakery Style Snack
Ingredients
- 2 cup maida
- ¼ cup rava / semolina
- ¼ tsp ajwain
- 1 tsp fennel
- 1 tsp cumin
- ½ tsp pepper, crushed
- 2 tbsp kasuri methi, crushed
- 1 tsp salt
- pinch baking soda
- 3 tbsp ghee
- water, for kneading
- oil, for frying
Instructions
- Firstly, take 2 cup maida, ¼ cup rava, ¼ tsp ajwain, 1 tsp fennel, 1 tsp cumin, ½ tsp pepper, 2 tbsp kasuri methi, 1 tsp salt and pinch baking soda.
- Add 3 tablespoons of ghee, crumble, and mix well, ensuring the flour is moist.
- Add water as needed and knead the dough.
- Bring the dough together until it is tight, adding more water if required.
- Cover and rest for 20 minutes; this helps the rava absorb the water.
- Pinch a ball-sized dough and flatten it with your hand.
- Fry the mathri in medium-hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
- Fry on a low flame till the mathri floats. This takes approximately 3 minutes.
- Now, continue to fry on low to medium flame till they turn crispy and golden in colour.
- Drain off the Mathiya over kitchen paper to absorb excess oil.
- Finally, serve Mathri Recipe with evening chai or store it in an airtight container for a month.
Nutrition
How to Make Mathri with Step-by-step Photos
- Firstly, take 2 cup maida, ¼ cup rava, ¼ tsp ajwain, 1 tsp fennel, 1 tsp cumin, ½ tsp pepper, 2 tbsp kasuri methi, 1 tsp salt and pinch baking soda.
- Add 3 tablespoons of ghee, crumble, and mix well, ensuring the flour is moist.
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Add water as needed and knead the dough.
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Bring the dough together until it is tight, adding more water if required.
- Cover and rest for 20 minutes; this helps the rava absorb the water. Pinch a ball-sized dough and flatten it with your hand.
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Fry the mathri in medium-hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
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Fry on a low flame till the mathri floats. This takes approximately 3 minutes.
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Now, continue to fry on low to medium flame till they turn crispy and golden in colour.
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Drain off the Mathiya over kitchen paper to absorb excess oil.
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Finally, serve Mathri Recipe with evening chai or store it in an airtight container for a month.
Notes
- Firstly, you can replace maida with wheat flour for a healthier alternative. However, making with maida will make mathri flaky and tasty.
- Also, fry on a low flame to have flaky and crispy mathri.
- Additionally, adjust the spices to your choice.
- Finally, Methi Mathri Recipe tastes great when served with chai.