Mathri with kasuri methi flavor

Mathri (kasuri methi flavor)

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by Deeksha Pathak

Mathri with kasuri methi flavor is a wonderful savory munching snack with tea/coffee. But do you know that many people enjoy mathri along with the masala of mango pickle too? In Indian households, mango pickle is commonly available throughout the year. So if you have not tasted this combo of mathri and pickle till now, give it a try!!

During festivals, we sure prepare a variety of snacks and sweets. Though shops are full of endless varieties of sweets and snacks, till we don’t get the wonderful aroma of home-made fried snacks, festivities are incomplete. During Holi and Deepawali I always prepare Namakpara /Nimki, Layerd papdi or Murrukku. But this year I decided to prepare Mathri also – not the plain ones but with kasuri methi flavour. Did I like the taste of kasuri methi in mathri? I loved it a lot and so did my husband and daughter. So if you have never tried this flavor before in mathri, you can give it a try now. Winter season is here and savory snack is always welcome with a hot cup of tea/coffee!

Mathri with kasuri methi flavour

Mathri is fried on very low flame so that it gets fried from inside too, making it evenly crisp. If you will lose your patience while frying and increase the heat, mathri will be crisp from the outside but will remain soft from the inside and that wouldn’t taste good. Perfectly fried mathri can be stored in an airtight container for a month, making it a great home-made savory snack while traveling too!!

Mathri with kasuri methi flavor

Ingredients :

White flour (maida) 250 gms
Samolina (rava/sooji) 2 tbsp
Salt 1 +1/4 tsp
Dry fenugreek leaves (kasuri methi, crushed) 1/2 tbsp
Carom seeds (ajwain) 1 tsp
Crushed pepper corns (kuti hui kali mirch) 1 tsp
Water 1/3 cup +1 tbsp
Oil/ghee 6 tbsp
Oil for frying

A few tips:

  1. Mathri can be prepared with half wheat flour and half white flour or completely with wheat flour also. Adding rava is optional though it adds on nice crunch.
  2. Fry mathri on sim flame so that they can get fried completely from inside.
  3. I have used homemade kasuri methi, so 1/2 tbsp gave perfect flavour. IfΒ  you are using market-bought kasuri methi, increase the quantity a bit more as homemade one has a stronger flavor than market-bought ones.
  4. If kasuri methi doesn’t go well with your taste buds, then omit it – use any other flavoured dry leaves, spices, carom or cumin seeds, or just simple plain mathri with salt.

Process:

Collect all dry ingredients in a broad pan.

keep dry ingredients in a vessel

Add oil and mix well with dry ingredients. Oil helps in mathri becoming crisp. Mix it all nicely and take a little mixture in your palm and hold it tight. If the mix binds well instead of crumbling, the oil quantity is perfect. If the mixture crumbles, add some more oil.

check for right consistency

Slowly start adding water to it and knead it in a tight dough. Apply some oil on the ready dough (so that it doesn’t dry) and keep it covered for half an hour.

dough for mathri is ready

let it rest for some time

Knead the dough a bit after half an hour. As we don’t want smooth dough, don’t knead till it is smooth. We want little rough looking dough. Divide the dough into 20 grams small balls. Flatten this dough ball a little bit between your palms without worrying about the correct shape or smoothing the edges.

Prepare mathri with 20 grams of dough

Make some cut marks with the help of a knife or fork on this flattened dough on both sides. Prepare the rest of the dough balls in the similar manner.

do some impressions with knife or fork

prepare all mathris dough in the same manner

Heat oil and then reduce the flame to sim and fry mathris till they are crisp.

fry mathri till they are crisp

take out kasuri methi mathri from the oil

Let them cool down and crisp mathri with kasuri methi flavor is ready for you and your family, friends, neighbors and visitors!!

Mathri with kasuri methi flavor

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

81 thoughts on “Mathri (kasuri methi flavor)”

  2. This one is great ,I hope to try it at home for snacks .It will be new with the other Christmas snacks this year .Thank you very much for sharing such a delectable recipe.Take care.πŸŒΉπŸ‘πŸ™

  9. I just bought the kasuri methi, so I will try this. They look so inviting!
    I actually saw them in my cook book, where they were on a plate with a curry dish, but it was not explained what they were, and the recipe is not in the book, so how lucky am I? πŸ˜‰ πŸ™‚

    1. Thank you very much Stella 😊
      You wouldn’t believe but I was planning to post another recipe but then I saw your shopping spree and thought of posting kasuri methi based post. I guess I did something right πŸ˜‰

  10. I have been wanting to make these for a while so this is an inspiration to try this weekend. Thanks much for the simple recipe- I can use my home gown and dried methi. Have a great rest of the weekend.

    1. Thank you very much Kamal ☺️
      Having Mathri with butter, this is new but sounds yumm. Will share this with my husband. He will be very happy as he believes that butter is the tastiest fat πŸ˜€

      1. πŸ˜‚πŸ˜‚πŸ˜‚but not too much butter a little bit to eat or pickle too adds a taste to mathri. You are always welcome dear. Happy weekend 😊😊😊😊

      2. Manish wouldn’t even glance at pickle if option of butter is there even if it’s in small quantity πŸ˜‚πŸ˜‚
        You too have a safe and relaxed Sunday 😊☺️

    1. Nisha, thanks a bunch 😘
      I love the flavour of kasuri methi a lot so wherever I can think of, I do add. Sometimes it goes overboard alsoπŸ˜€
      But here it tasted really nice!

  17. Neither mathri nor pickles prepared in that style have I tried. In South America very little is known about Indian food. There are very few restaurants in that specialty. Now I have the opportunity to do it.
    Have a nice weekend and take care.
    A big hug
    Manuel Angel

    1. Restaurants definitely introduce new cuisine to people. In some southern states of India getting north Indian vegetarian food is very difficult. Who knows things might change in the coming years with tv food shows, food bloggers and YouTube.

      1. I also believe that this will happen sooner or later. Audiovisual media help a lot in spreading traditional foods.
        For now, we have you as a faithful exponent of traditional Indian food. And you do the best. Your blog is great.
        Good sunday in family
        Manuel Angel

      1. My pleasure!!! And yes….I need to actually try some of the amazing recipes I bookmark!!! I have so many of Yours saved! πŸ˜„πŸ’–πŸ€—

  24. dear Deeksha,

    Happy New Year!
    This is the best, cute snack for new year tea! γ€€Thank you for sharing.
    best wishes to you and family. Have a wonderful year of 2021.

    1. Happy New Year Dear Oscar!
      Thank you very much. Yes, this is mildly flavoured snack with tea and not much difficult to prepare. Can change the flavour according to our taste.
      How are you doing? How are your parents? Are you still in your home town or came back?

      1. Dear Deeksha, I am home in Taiwan. I am doing ok. My dad is sick… I am glad that I am here…
        Thank you, Deeksha. Learning the recipes from you is such a wonderful thing. I can make some different dishes for family! Also, learning the cultures and wisdom from you make my life so peaceful.
        Hope we have a much better year!

      2. I am sure with your presence your dad and your whole family must be feeling really good. I am sure he will recover soon. A musician spreads positive vibes every where!!
        I really hope we have a much healthier life this year!

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