Methi Mathri Recipe

Learn how to make crispy and flaky methi mathri recipe with wheat flour (atta). A perfect festival snack recipe without maida, this healthy mathri stays fresh for weeks and is ideal for tea-time or Diwali celebrations.

Course Snacks

Cuisine Indian

Keyword methi mathri recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings pieces

Calories 62kcal

Author Puja

Equipment

Ingredients

2 cup wheat flour atta
2 tbsp rava suji, fine
2 tbsp kasuri methi crushed
1 tsp pepper crushed
1/4 tsp ajwain carom seeds
1 tsp cumin jeera
1/2 tsp salt
2 tbsp ghee / clarified butter
water for kneading
oil for frying

Instructions

In a large bowl take add 2 cup wheat flour along with 2 tbsp rava.
Then add kasuri methi, pepper, ajwain, cumin, salt and ghee.
Mix well making sure to form a moist flour.
Now add water as required and knead the dough.
Knead to a tight dough adding more water if required.
Pinch a ball sized dough and flatten with hand.
Prick using a fork to prevent from puffing.
Fry the mathri in medium hot oil. alternatively, bake in a preheated oven at 180-degree celsius for 25-30 minutes.
Fry on low flame till the math floats. this takes approx 1-2 minutes.
Then continue to fry on low to medium flame till they turn crispy and golden in colour.
Drain off the methi mathri over kitchen paper to absorb excess oil.

Nutrition