Methi Mathri (Fenugreek Crackers)
Methi Mathri is a perfect tea time snack made from maida, besan and kasuri methi. The perfect Methi Mathri, not so hard and not so soft with crispy texture. Methi Mathri is one such a delightful fried Indian finger snack which is mostly found in Indian homemade teatime snack and can be enjoyed with tea.
Ingredients:
- ½ cup Besan/Chickpeas Flour/Gram Flour
- ½ Cup All Purpose Flour/Maida
- ¼ Cup Suji/Semolina
- ¼ tsp Baking Powder
- ¼ Cup Kasuri Methi/Dried Fenugreek leaves
- 3-4 tbsp Ghee/Oil
- ½ tsp Black Pepper Powder
- 1 tsp Carom Seeds/Ajwain
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- Salt
- Oil for Deep Frying
Method:
1. Take a large bowl, add besan, maida, suji and baking powder.
2. Add kasuri methi, black pepper, carom seed, salt, red chili powder, turmeric and mix it well.
3. Add ghee or oil, mix it well, and then make crumbled mixture.
4. Make a stiff dough using little by little water and cover it for 10 minutes.
5. Divide the dough into small-small portion like smaller than lemon.
6. With the help of rolling pin, roll it into the thick round shape or by pressing finger and hand palm, make a small disc.
7. Pierce every Mathri randomly with the help of a fork so they not puff up while frying or baking.
For Baking
1. Preheat the oven on 375F/180C.
2. Take a baking tray, place the cookie sheet then arrange the rolled mathri on the sheet and bake them for 18-20 minutes or till golden brown, check them occasionally while baking.
For Frying
1. Heat the oil in a frying pan, then put 4-5 mathri in the medium-hot oil, deep fry on low to medium flame, till light brown. Keep turning them occasionally and fry both side.
2. Drain them on a kitchen paper towel and bring to room temperature before storing. Crispy Methi Mathri is ready to be served.
Tips:
- Use fresh Methi leaves instead of dried.
- Do not fry Mathri on high flame otherwise Mathri will be uncooked from inside.
- It can be store up to 10-15 days in air tight container.
- The spice level can be adjusted as per your taste.
Methi Mathri (Fenugreek Crackers)
Ingredients
Method
- Take a large bowl, add besan, maida, suji and baking powder.
- Add kasuri methi, black pepper, carom seed, salt, red chili powder, turmeric and mix it well.
- Add ghee or oil, mix it well, and then make crumbled mixture.
- Make a stiff dough using little by little water and cover it for 10 minutes.
- Divide the dough into small-small portion like smaller than lemon.
- With the help of rolling pin, roll it into the thick round shape or by pressing finger and hand palm, make a small disc.
- Pierce every Mathri randomly with the help of a fork so they not puff up while frying or baking.
- Preheat the oven on 375F/180C.
- Take a baking tray, place the cookie sheet then arrange the rolled mathri on the sheet and bake them for 18-20 minutes or till golden brown, check them occasionally while baking.
- Heat the oil in a frying pan, then put 4-5 mathri in the medium-hot oil, deep fry on low to medium flame, till light brown. Keep turning them occasionally and fry both side.
- Drain them on a kitchen paper towel and bring to room temperature before storing. Crispy Methi Mathri is ready to be served.
Notes
- Use fresh Methi leaves instead of dried.
- Do not fry Mathri on high flame otherwise Mathri will be uncooked from inside.
- It can be store up to 10-15 days in air tight container.
- The spice level can be adjusted as per your taste.
Had made these today .Loved them. I had made using a very small cup for measurement .Got over in no time. Thanks for the recipe and lovely way of presentation. I have shared it with many of my friends – citing your website.
thank you so much Neela ji!! i m glad you like it!!
Normally flour proportion of maida is always more than besan. While here basan is more. Why?
when you use more basan and less maida, it taste better then regular one and healthy one too!
These look fantastic! What a great reason to break out my Indian spices 🙂
thank you Ashley!!