Crispy, flaky methi mathri with a cup of ginger tea and a novel by my favorite author is my idea of a great evening. Methi mathri is one of my favorite tea-time snack. I got addicted to this snack while living in Delhi and some habits just stay with you no matter where you are.
I’m glad I learnt making this snack from one of my neighbors during my college days. This recipe easily makes 12-15 mathris..
Firstly, we need to prepare the dough..
Do not forget to prick the flattened dough or it will fluff up while frying..
Read the complete recipe before trying it out. So, sharing a detailed Methi mathri recipe and hope you all enjoy it with your cup of tea!
- All purpose flour/maida – 2 cups
- Carom seeds/ajwain – 1 tsp
- Dry Fenugreek leaves / kasoori methi – 1 tbsp
- Pepper corn – 1 tsp
- Ghee/clarified butter – 4 tbsp
- Cloves 12
- Salt as per taste
- Vegetable oil to deep fry
- Crush the pepper corns very coarsely. Take flour in a bowl, add salt, carom seeds, kasoori methi, pepper corns and mix well.
- Add five tablespoons of melted clarified butter and mix well.
- Add sufficient cold chilled water and bring together into a hard dough.
- Cover and rest the dough for 15 minutes.
- Take a portion of the dough to make a lemon size ball.
- Flatten it with a rolling pin into a round shape. Prick with a fork.
- Fold it from one end and then fold it again to shape it as a triangle. Refer above pictures. Now prick a clove in the center.
- Heat sufficient oil in a pan. To make sure to check if oil is ready, drop a small portion of dough into the hot oil. If it puffs up right away, oil is ready for deep frying.
- Slide in the mathris and deep-fry on low medium heat till golden and crisp.
- Drain and place on an absorbent paper. Let it cool down completely before you store in airtight tins.