Methi Mathri is an Indian snack usually made in many households. It is crispy, tasty and ideal to serve with tea or during mid-day.
It’s ideal to store these snacks at home, children crave quite often and they make good snacks with masala chai. It is ideal to carry during travelling.
I have many snack recipes on my blog, from crispy avalakki (poha chiwda) to nippattu and kodbole. these are essential during festivals.
Let’s get to the recipe of Methi Mathri:
Ingredients: Measuremnt used: 1 cup = 250ml
- 2 cups wheat flour
- 1/4 cup semolina
- 3/4 cup fenugreek leaves
- 2 tablespoon ghee
- 1 teaspoon cumin
- 1 teaspoon pepper powder
- 1/2 teaspoon ajwain
- salt to taste
- 1/4 cup water
- oil for frying
Method:
- Cut and wash the fenugreek leaves, put them in a colander.
- Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well.
- Add fenugreek leaves, mix well.
- Add water to it, knead to a stiff dough.
- Keep it aside for five minutes.
- Heat oil in a pan.
- Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
- Put the discs in oil. Deep fry them on slow to medium flame, once they are golden in colour, remove on a plate with a tissue paper/ absorbent paper on it.
- Repeat for the rest of the dough.
Take a tip:
- You can take small ball of the dough, roll into a thin puri and then prick with a fork. Repeat for all the balls.
- You can reduce the amount of fenugreek leaves to 1/2 cup
Ingredients
Method
- 2 cups wheat flour1/4 cup semolina3/4 cup fenugreek leaves2 tablespoon ghee1 teaspoon cumin1 teaspoon pepper powder1/2 teaspoon ajwainsalt to taste1/4 cup wateroil for fryingAdd water to it, knead to a stiff dough.
Keep it aside for five minutes.Heat oil in a pan.Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.Repeat for the rest of the dough. - Cut and wash the fenugreek leaves, put them in a colander.
- Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well. fenugreek leaves, mix well.
- Add water to it, knead to a stiff dough.
- Keep it aside for five minutes.Heat oil in a pan.
- Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
- Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.
- Repeat for the rest of the dough.
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This post is part of #BM97 with the Kid’s Special for the theme ” Travel Food” co-hosted by Renu
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97
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If you ever recreate this dish, take a picture and tag @foodiejayashree on Instagram, shall share it further. Will be happy to see your creation too.
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