Methi Mathari Recipe

Methi mathari recipe is an Indian fried, salty snack made with fine flour, featuring a substitution of kasuri methi, ajwain, salt, and oil. They are good to serve with pickles, tomato ketchup, chutneys, and with a cup of masala tea too. They are delicious and addictive; you will never say no to them if you try once.

About the Methi Mathari Recipe

Before discussing the mathari, I will introduce the main ingredient: kasuri methi (dried fenugreek leaves), which is the star of this recipe. We add many other ingredients, but kasuri methi gives an aromatic and nutty flavour to the recipe. The first and foremost reason to eat the mathri for mine.

Now let’s talk about the methi mathari recipe. It’s a Rajasthani dish, but also very popular across the northern states of India. It is also known by the name of mathiya. I am familiar with this since my childhood because they are very common to prepare at many festivals like: Holi, Diwali, Haryali Teej, and Karwachauth.

This Methi mathari recipe is a deep-fried snack which are used to enjoy as a tea-time snack. They are very easy to prepare, and the good thing is that you can store them in an airtight container for up to a few weeks. But we enjoy them for only a week.

Usually, this mathri is prepared with all-purpose flour. But some people also add wheat flour and semolina to make it healthier. But I like to prepare it with only all-purpose flour. So let’s break down the ingredients.

Ingredients

• Fine Flour- I used whole fine flour here, but if you want to make it healthier, then add half wheat flour.

• Seasoning- Ajwain (carrom seeds), kasuri methi. I add both of them, but cumin powder is also good for flavoring. I don’t like cumin powder in mathari, so I skip it here.

• Salt- I used regular white salt here.

• Oil- Mustard oil is good for frying.

How to make Methi Mathari Recipe

Making a dough

1.Start by taking 2 cups of fine flour in a platter or a mixing bowl that you have.

2. Now, season 1 tsp carrom seeds, 1 tsp kasuri methi, and 1 tsp salt. Mix all well.

3. Warm one tbsp of oil and pour in the fine flour.

4. Mix well with your fingertips so that the oil is coated well with the flour.

5. After that, pour water little by little and knead it into tight dough.

6. The dough should be tight and stiff if you want crispy mathri.

Make Mathari

7. Divide the dough into equal parts to make small balls from it.

8. Now take one dough ball, press it with your palms and make a 2-3 inch diameter.

9. Repeat the same process with the rest of the dough balls.

Frying the Mathari

10. Now heat some oil on high heat. When the oil is heated completely, add the mathri one by one to it.

11. Stir them and flip after a minute. Fry them till they are light golden.

12. When the mathri have a light golden colour means they are fried properly.

13. Now remove them with a slotted spoon.

14. After that, place them on a kitchen paper towel to remove the excess oil.

The methi mathari recipe is ready to serve.

Serve this methi mathari recipe when they are getting warm with pickles, chutney, ketchup, or a cup of masala tea. You can pack them for a long trip. Good to serve in front of relatives so they feel more special. You can store them in an air-tight container for a few weeks at room temperature.