Methi mathri is a crispy and flaky North Indian snack made with whole spices, ghee, and dried fenugreek leaves. Traditionally enjoyed with masala chai, these slow-fried crackers have a rich aroma, crunchy texture, and are perfect for teatime or festive snacking.
- Serves: 8 People
- Prep Time: 25 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 500 grams All-purpose flour
- 80 grams Ghee
- 1 teaspoon Ajwain (carom seeds)
- 2 teaspoons Fennel seeds
- 1 teaspoon Black pepper, crushed
- 2 tablespoons Dried fenugreek leaves (kasuri methi), crushed
- 1.5 teaspoons Salt
- 200 milliliters Water for kneading
- 750 milliliters Oil for frying
For Dressing
Nutritional Information
-
Calories
260 kcal -
Fat
14 g -
Carbohydrates
30 g -
Protein
5 g -
Fiber
3 g -
Sugar
1 g -
Sodium
310 mg
Procedure
-
10 minutesMark As Complete
Prepare the Dough Base
Add the flour and ghee to a large bowl and rub them together thoroughly using your fingertips until the mixture resembles coarse wet sand. This step is important for achieving a flaky texture, so continue rubbing until the flour holds its shape when pressed. The mixture should feel evenly coated with fat and crumbly throughout.
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10 minutesMark As Complete
Season and Knead the Dough
Add salt, ajwain, crushed black pepper, fennel seeds, and crushed kasuri methi to the flour mixture and mix well between your palms to release their aroma. Gradually add water little by little and knead into a firm dough that is neither too soft nor too hard. Cover the dough with a tea towel or place it in a sealed bag and let it rest for twenty to thirty minutes.
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10 minutesMark As Complete
Shape the Matri
After resting, divide the dough into small equal balls and flatten each one gently. Roll them into thick discs approximately two inches wide, keeping them slightly thick to ensure crispness. Prick each disc with a fork on both sides to prevent puffing during frying.
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30 minutesMark As Complete
Slow Fry Until Crisp
Heat oil in a deep pan over low to medium heat and add the shaped matri in small batches. Fry them slowly, turning occasionally, until they become evenly golden brown and crisp on both sides. Remove and allow them to cool completely before storing, as they continue to crisp while cooling.
