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Methi Mathri

Course Snack
Cuisine Indian
Keyword snack
Prep Time 15 minutes
Cook Time 30 minutes
Servings 15 pieces
Author Priya Shiva


  • 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


  1. Crush the pepper corns very coarsely. Take flour in a bowl, add salt, carom seeds, kasoori methi, pepper corns and mix well.

  2. Add4 tbsp of melted clarified butter and mix well.

  3. Add sufficient cold chilled water and bring together into a firm dough.

  4. Cover and rest the dough for 15 minutes.

  5. 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.

  6. Fold it from one end and then fold it again to shape it as a triangle. Now prick a clove in the center. Refer above pictures.

  7. 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.

  8. Slide in the mathris and deep-fry on low medium heat till golden and crisp.

  9. Drain and place on an absorbent paper. Let it cool down completely before you store in airtight tins.