Methi Mathri
Mathri is a crispy and flaky fried snack which is usually prepared using all purpose flour and clarified butter or ghee. It can be even prepared using wheat flour and all purpose flour. Semolina is added to get the crisp texture. Although we make it anytime of the year, it is specially prepared during Diwali. It is a very tasty snack which can be served with tea or coffee. In the Northern part of India it is served with mango pickle.
Methi Mathri
Mathri is a crispy and flaky fried snack which is usually prepared using all purpose flour and clarified butter or ghee. It can be even prepared using wheat flour and all purpose flour. Semolina is added to get the crisp texture. Although we make it anytime of the year, it is specially prepared during Diwali. It is a very tasty snack which can be served with tea or coffee. In the Northern part of India it is served with mango pickle.
Cooking Instructions
- 1
Take all purpose flour, wheat flour and semolina in a bowl. Now add ghee, hing, baking powder, salt, carom seeds, black peppercorns and kasuri methi to the flour and mix everything well. Start adding little water at a time and using all the water make a stiff dough. You can add one or two tbsp more or less water according to your requirement but the dough should be stiff. Now knead the dough for 2 minutes and cover and keep it for 30 minutes.
- 2
Knead the dough again for 2 to 3 minutes and divide it into 30 equal portions. Now take one portion and roll out a thick circle out of it. Now make cuts on it with the help of a knife or you can even prick it with the help of a fork. Prepare 5 - 6 mathri in the same way.
- 3
Heat oil in a pan on medium heat. Now add 5 - 6 mathri, depending upon the size of the pan, to the pan and fry it on low to medium heat. It takes around 12 to 15 minutes to fry one batch. You have to be really patient while frying mathri to get the crisp and flaky mathri. You can keep rolling and frying it at the same time as it takes a lot of time to fry.
- 4
Fry all the mathri in the same way. Let it cool down completely and store it in an airtight container up to 3 weeks.
- 5
Serve it with a hot cup of tea or coffee and some punjabi mango pickle.
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