Moong Dal Methi Masala Lachha Mathri - Tea Time Snacks

Name: Moong Dal Methi Masala Lachha Mathri - Tea Time Snacks
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup yellow Moong Dal (soaked for 4 hours); 1/4 cup chopped methi leaves; 2 cup maida - more or less as needed; 1/4 tsp Hing; 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; 1/2 tsp Jeera; 1/2 tsp White sesame seeds; Salt to taste; Oil is required to deep fry mathri; 4 tsp Maida; 2 tsp Ghee; 2 tsp Oil

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#CA26 #Week10 #JunesFinest #Moongdal #YellowMoongdal #Mathri #Methileaves #TeaSnacks #Tea #LachhaMathri #Crispy #Manisha_PureVeg_Treasure #LovrToCook_ServeWithLove #Cookpad #Cookpadindia #Cookpadenglish #Cooksnap

📌Moongdal Methi Masala Mathri is a delicious and crunchy savory snack that combines the protein-rich crunch of fried Moong Dal (*Magdal* in Gujarati language) with the distinct, aromatic flavor of fenugreek leaves (Methi) and a blend of traditional Indian spices.
📌It is the perfect tea-time snack and can be stored for weeks. So it is perfect snacks in tiffin box and in travelling too.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

30 minutes

6 servings

1 cupyellow Moong Dal (soaked for 4 hours)
1/4 cupchopped methi leaves
2 cupmaida - more or less as needed
1/4 tspHing
1/2 tspTurmeric powder
1 tspRed chilli powder
1/2 tspJeera
1/2 tspWhite sesame seeds
Salt to taste
Oil is required to deep fry mathri
4 tspMaida
2 tspGhee
2 tspOil

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Steps

30 minutes

1

Drain and grind moong dal in a mixie jar, and make a smooth paste. Transfer in a mixing bowl.
2

Add maida, methi leaves, and all masala into moong dal paste. Knead a dough. Cover it. Rest it for 10 minutes
3

Add ghee and oil in maida to make smooth paste to apply on chapati.
4

Drizzle oil to make smooth dough. Now make equal size of ball. Roll all into large chapatis.
5

Apply generously maida - ghee paste on each chapati. Keep one on one to make layers. Roll tightly. Cut into small pieces to make small mathris.
6

Press gently, and just roll horizontal and vertical only for twice. Roll all mathri in the same way.
7

Heat oil in a frying pan. Fry mathri in batches on low to medium flame, until turns crispy and golden brown colour. When cools down completely - almost 2 hours, then store in an airtight container. Enjoy many days.
8

Enjoy this snacks with tea. Or can carry in travelling or in a tiffin box..

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Manisha Sampat @PURE_VEG_TREASURE

on June 02, 2026 06:08

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐