Methi Mathri is an authentic North Indian recipe that is made in every Indian household on the festival of Holi.
It is a salty delight that is crunchy and goes really well with a hot cup of tea or coffee. Made using all-purpose flour, refined oil, fenugreek leaves, salt and carom seeds, this snack recipe is a delight that you can prepare in bulk and can store these in air-tight containers for later consumption.
Occasions like kitty parties, picnics, game nights and road trips can be made even more special with this vegetarian recipe and will surely make everyone applaud your impeccable culinary skills.
The addition of fenugreek leaves adds a zing to its flavors and makes this tasty treat aromatic. Prepare this easy recipe for your kids this Holi and watch them go for a round two of this crispy delight!
Preparation time - 45 minutes
Cooking time- 15 minutes
Total time - 1 hr
2 cup all purpose flour
1/2 teaspoon Carom Seeds (ajwain)
1 teaspoon crushed Kasuri Methi (dried fenugreek leaves)
1/2 teaspoon crushed Black Peppercorns
Oil or ghee, for deep frying
1/2 teaspoon salt
Water as needed
Steps of Making methi mathri
1.Take a big bowl, add all purpose flour, carom seeds, dried fenugreek leaves and salt. Using your fingers, mix all the ingredients together.
2. Now, pour refined oil in the dry mixture and mix it in until it attains a coarse texture. Add water in batches to knead a stiff dough. Cover the dough with muslin cloth and let it rest for 30 minutes.
3. After the dough is rested, divide it into small equal-sized portions. Take each of the portion, roll it in round shape and then flatten it slightly between the palm of your hands. Repeat this with all the balls.
4. Now, place a deep-bottomed pan over medium flame and add vegetable oil in it. When the oil is hot enough, add the rolled out mathri in it. Fry till it turns golden-brown in color. Once done, place it in a plate lined with absorbent paper to soak up the excess oil. Your methi mathri is ready. Serve it with a hot cup of tea or coffee to enjoy!