Mathri Recipe | Mathiya Recipe

Mathri is a crispy deep fried snack that you will find in many North Indian households, mostly during festivals and family gatherings. It is made by adding basic spices along with flour and some fat in the dough which gives a flaky and crispy taste. It has a mild taste due to dry fenugreek leaves and a slightly spicy taste with balanced salt, which is perfect to eat with tea.

Methi Mathri is usually made during festivals or weddings as it stays good for several days. It tastes great with a cup of tea. What makes it different is its slow frying capability which gives a crisp texture without burning the exterior. It is easy to make but requires some patience while frying.

about the monastery

Mathri is a snack that is often compared to crackers or biscuits, but is more delicious and full of flavor. Unlike Namak Pare or thin snacks, Mathri is a bit thick and has layers inside it. The outside becomes crispy while the inside remains flaky and soft in texture. The recipe is simple but you have to have some patience while frying to get the right texture.

Most of the flavor of methi mathri comes from the dried fenugreek leaves as well as the addition of ajwain and cumin seeds to the dough. These spices not only enhance the taste but also help in digestion. The black pepper has a mild heat which balances the richness of the ghee used. Every bite is crisp, aromatic and satisfying.

Mathri is one of the most popular snacks in North India, especially for weddings, religious occasions or festivals like Karva Chauth, Diwali, etc. Methi Mathri recipe is a recipe of adding dry fenugreek (Kasoori Methi) to plain Mathri flour. It is very tasty and delicious.

Many versions of Mathri are made in different homes and regions. Some people add rava for extra crispiness while others add wheat flour instead of maida. Some people also add crushed black pepper or green chili paste to make it more spicy. But the basic idea remains the same, thick discs that are slow fried until golden and crisp.

I usually make this recipe on weekends or before festivals so that it remains handy for a few days. This is useful when guests arrive suddenly or when you want something homemade for evening tea.

Methi Mathri Ingredients

• Flour – I have used all purpose flour to make the base dough, it gives structure and crispness. You can also take wheat flour instead of half flour.
• celery and cumin – I added for taste and digestion. They give the distinct taste of Mathri. I would recommend combining the two.
• black pepper – I used freshly ground black pepper for mild heat, it adds a nice flavor without making it spicy. If you don’t like black pepper you can reduce or omit it.
• Fenugreek seeds – It adds a distinct fenugreek flavor and aroma, it makes the taste of mathri different. You can use fresh fenugreek leaves by drying and crushing them.
• Ghee – I have used it in the dough to make the mathri flaky and thick. You can also use oil but ghee gives better taste and aroma.
• Oil – I used it for deep frying, it helps the mathri to cook evenly from inside. You can use any oil for this recipe.

similar recipe

How to make Methi Mathri step by step

1. Take flour in a bowl, add celery, cumin, salt, black pepper powder, dry fenugreek and ghee.

2.First of all mix well with your fingers.

3. Add water little by little to make a smooth dough. Keep aside for 15 minutes.

4.Now pinch and divide the dough into small equal balls. First of all, place each portion on your palms and make a circle. Then flatten it a little and make it about 2 inches in diameter, it should not be too thin. Don’t worry if it doesn’t form a perfect circle, the mathri should be like that.

5. Then prick with a fork on both sides. Knead all the dough in the same manner. Heat oil in the pan, do not make it too hot. When you add a pinch of flour to the hot oil, it should rise slowly, this is the right temperature. Add 3-4 mathris.

6. Cook on low flame, turn and cook. It will take at least 5-7 minutes to get golden color on low flame.

7.Cook until golden. Remove in tissue paper and store in a clean dry container.

Store in airtight container.

Expert Tips

• consistency of dough – I keep the dough firm and firm, not soft like chapatti dough. I usually add water little by little so you can control this part easily.
• Rest – I usually let the dough rest for a while before shaping. This helps in rolling easily and also gives better texture to the final mathri.
• thickness – I do not roll the mathri too thinly, it should be a little thick. The thin ones will be hard instead of flaky.
• Wheat flour plaiting – I prick both sides with a fork, this prevents swelling while frying. I never skip this step.
• frying temperature – Always fry on low flame, patience is the key here. On high flame it will brown rapidly but will remain raw from inside.

serving and storage

Serve them hot with pickle or enjoy with evening tea. It also goes well with masala tea or plain coffee. Let them cool completely before storing, otherwise they may lose their crispness. Keep the remaining mathri in a clean airtight container. It remains good for several days at room temperature when stored properly.

general questions and answers

1.Can I skip Kasoori Methi?

You can leave it out but the taste will change slightly. Fenugreek gives the classic flavor so I suggest adding at least a little.

2.Can I make it in advance?

Yes, it is perfect for pursuing. I usually make it a few days before festivals and store it.

3.Why are my sisters strict?

This happens when they are rolled very thinly or fried on high flame. Keep them a little thick and fry slowly.

4.Can I bake mathri instead of frying?

You can bake but the texture will be different. The fried version gives proper flaky layers.

5.Can I add rava to this recipe?

Yes, you can add for extra crispiness. Be careful about water while kneading the dough.

If you have any further questions about this Fenugreek Mathri Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

tried this Fenugreek Mathri Recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card