Methi mathri recipe

Methi Mathri Methi Mathri Mathri is a typical Indian snack which has been served since a long time. It has been part of many festivals, rituals and special moments. The recipe of Mathri has been passed on for generations through mothers and grandmothers. I too have been a recipient of such a recipe, which is what I share with you today. In the recipe, methi is added to maida to make the dough for the preparation and then rolled and deep fried to make delicious Methi Mathri. It can be served in breakfast or snack and everyone just loves it, it goes well with some aam ka aachar. You can make and keep for few days in an air-tight container and serve when needed. I make it small size, while you can alter it to make slightly bigger size if you need. So here is the recipe for Methi Mathri for your personal use. Ingredients (makes 45-50 small size mathri) • Maida – 3 cup • Methi leaves – 1 cup (cut in small pieces) • Ajwain – 1/2 tsp • Salt to taste • Saunf – 1/2 tsp (crushed) • Amchoor powder – 1/2 tsp • Green chilli – 2 (cut in small pieces) • Oil – 1/4 cup + for frying How to make Methi Mathri Preparation time: 10 min. Cooking time: 20 min. • Mix all ingredients in a bowl and knead a tight dough using water. • Heat oil in a kadhai. • Make discs of desired size using the dough. • Deep fry the discs on medium heat. • Drain on a kitchen tissue and store in air-tight container. • Serve Methi Mathri with some aam ka achaar.

Pin Methi Mathri What is Mathri? Mathri is a savoury Indian snack like samosa and kachori. It is a flaky, crispy, vegetarian, eggless cracker that you can store for months at room temperature. There are different flavours of mathri – methi mathri, masala mathri, ajwain mathri, plain mathri. Almost every Indian household has a jar of mathri in the kitchen cabinet. It is a quintessential teatime snack favourite of kids and adults. Pin My Methi Mathri Recipe The Methi Mathri Recipe comes from my mother’s recipe journal. And she is a perfectionist when it comes to making mathri. The entire batch is of equal size, perfectly fried at the right temperature, and subtly flavoured. There is this pleasing aroma of dried fenugreek, along with the crispness provided by semolina. With much ease, she prepares a large batch of a kilogram or so. And packs it with love for globe trotters like us, who often celebrate festivals away from home. This mathri recipe from her kitchen often makes me feel close to her and taste the essence of her artisanal cooking. Pin Methi Mathri My Tried & True Tips The flour mixture, after adding oil, should resemble fine bread crumbs. Always add water, one tablespoon at a time to bind the dough. Knead the dough for 5 – 10 minutes. Rest the mathri dough for 15 minutes, covered with a wet muslin cloth. To shape the mathri, divide the dough into equal size small balls and flatten them with your fingers or palm to form a tiny disc. Do not press the disc too hard. I...

Fenugreek greens, known for their distinct flavor and health benefits, are commonly used in Indian cooking. From hearty lentil curries to flavorful stir-fries and meat recipes, we've rounded up 15 of the best fenugreek recipes you can try today! Fenugreek is used in many forms for cooking: • The amber-colored methi seeds (called methi dana in India) are used for flavoring foods and tempering. • Fresh Fenugreek leaves are used to make curries and stir fry. • Dried Fenugreek leaves (called kasoori methi) are used to add finishing flavors to curries. Fenugreek is popularly used not only in India but also in other cultures such as Persian, Afghani, Egyptian, Turkish, and more. Let's check out some of the popular Methi Recipes from India. Methi Matar Malai is a smooth, rich, and delicious curry made in white gravy with fenugreek, peas, and cashews. This North Indian curry is well known for its rich, creamy texture and pairs perfectly with naan or rice! Get the Photo Credit: Cookilicious Methi Dal is a delicious Indian lentil recipe where toor dal is cooked with methi leaves. Top it with a tadka and serve it with rice. This comforting dish is easy to make and packed with flavor. Get the Methi paratha is a healthy Indian flatbread that is nutritious and satisfying. Made with a dough of wheat flour, gram flour, fenugreek leaves, & spices, it is the perfect combination of health and flavor. Get the Aloo Methi is a simple Indian stir-fry packed with flavor and nutrition. Sautéed in ...

M ethi Mathri is crispy deep-fried fenugreek flavored Punjabi savory snack. These mathri are a must tea time snack to enjoy. What is Mathri/Mathi/Matthi? Mathri or Mathi is a popular North Indian savoury flaky deep fried snack that is vavaialble in almost all sweet shops in India. It makes a wonderful tea time ssnack and becasue of its long shelf life mathri is also considered as a wonderful travel snack. There ar so many variations of mathri, be it plain salted, masala mathri, ajwain mathri, achaari mthri or methi/fenugreek mathri. Mathri is served as a snack in marriages and festivals/Pujas and is the most popular snack in North India. Methi Mathri Methi mathri is fenugreek aka methi flavored flaky biscuits. The dried fenugreek leaves give a unique and wonderful flavor to the mathri. It tastes just amazing with a cup of tea. Ingredienst Needed to make Methi Mathri • All-purpose flour/Maida: Good quality all-purpose flour or maida makes the most delicious mathri. • Oil: Oil plays an important role in making flaky mathri and also needed to deep fry them. • Salt: For seasoning. • Fenugreek Leaves: Dried fenugreek leaves or kasuri methi for unique flavors. • Ajwain/Carom seeds: Carom seeds also add nice flavors and help in digestion too. Time needed: 1 hour and 15 minutes. How to make Methi Mathri? • Make dough and Shape Mathri In a mixing bowl add maida, salt carom seeds, and methi leaves. Add 1/4 cup of oil and mix till it becomes crumbly. Using enough water knead a firm d...

Mathri also called as mathiya or mathari is a popular North Indian snack of savory, salty, flaky and crispy crackers made with all-purpose flour, spices and seasonings. They are usually eaten as a tea time snack with either pickle or chai. Here I show you to make the flakiest mathri recipe with two versions – a crunchy fried mathri (with step-by-step photos) and a healthier baked version. Table of Contents • • • About This Mathri Recipe This recipe is for a traditional Punjabi style mathri which is flaky ( khastain Hindi) and flavored with carom seeds (ajwain), black peppercorns, dry fenugreek leaves(kasuri methi) and cumin seeds. In my recipe I have used both all-purpose flour (maida) and whole wheat flour. Many people like to have these spiced flour crackers having a savory, salty taste with their evening tea or as a snack to munch on. Once made in bulk you can store them in an airtight container at room temperature and enjoy it for the next few weeks. So the shelf life is long. I share here both both fried and baked mathari. For the best crispy and flaky texture, the fried mathri is definitely the winner, but the baked one is good too. They do not become deeply golden like the fried ones and have a faint dense texture. But are good for a low-fat option. The first photo above is of the baked mathiya and the last photo below is of the fried mathri. The baked mathiya are flaky but lesser as compared to the fried ones. I usually make mathri or mathiya for the occasion of Ka...

Jump to Recipe Print Recipe Rajasthani Methi Mathri are crispy, crunchy Tea Time Snacks made with flour and spices that make it quite addictive and easy Jar snacks. Next in the series of Tea Time Snacks from Rajasthan, I made these Kasuri Methi Mathri that turned out to be equally addictive as the Pudina Mathri. I kept the shape to a simple roundel and cooked a bit longer to make these really crisp. Depending on your choice you can make a bigger shape as well, however, these bite-size makes it easy to handle. The Kasuri methi gives a wonderful flavour too. For Day 3 of Rajasthan Snacks, in the Week 1 - Sweets (Indian Halwas) Day 1 is Day 2 is Day 3 is Day 4 is Day 5 is Day 6 is Week 2 - Snack from the same State (Rajasthan) Day 1 is Day 2 is Day 3 is Pin this for Later! Step By Step Pictures to make Rajasthani Methi Mathri Rajasthani Methi Mathri Ingredients Needed: 1 cup All purpose flour / Maida 4-5 tbsp Semolina / Rava 4 tbsp Kasuri Methi 1/2 tsp Turmeric Powder 3/4 tsp Red Chili Powder A Pinch Asafoetida / Hing Salt to taste 2-3 tbsp Ghee hot Water as required Cooking Oil for deep frying Instructions Take all the ingredients except water, in a wide bowl, mix well. Slowly add water to knead to a stiff dough. Dust and roll out to a huge dish, using a 2 inch diameter cooker cutter, cut out mathris, continue with the rest until you are done with all. Heat a kadai with oil, and deep fry the mathris on both sides until crispy. Let it cool down, store in an airtight container.

Sharing a different snack recipe for This snack is different in the sense that its not the norm and of course you need fresh fenugreek leavesto make these. But you can even make these with dry fenugreek leaves or kasuri methi. These methi ki puri can be made and stored in an air-tight jar and munched upon as a tea time snack. You can even double or triple the recipe. From the recipe, you can make 15 to 16 large sized pooris or 25 to 35 medium to small sized pooris. You can also serve these methi poori with a spicy potato curry or dum aloo or chana dal or with a curry of your choice. Or you can simply have them plain with a cup of tea. Step-by-Step Guide How to make Methi Puri 1. Take 2 cups whole wheat flour/atta (240 grams) in a mixing bowl or pan. Add the following spices: • 1 pinch of asafoetida (hing) • ¼ teaspoon turmeric powder • ¼ teaspoon red chili powder (or cayenne pepper or paprika) • ½ teaspoon carom seeds (ajwain seeds) • Also add salt as required. Note that the amount of spices can vary as per your taste preferences. Fry Methi Puri or Poori 11. Heat oil in a kadai or wok for deep frying. Add a tiny piece of the dough to the oil. If the dough piece comes up steadily and gradually the oil is hot enough for frying. If it comes too fast, the oil is very hot. If it comes slowly, the oil is not hot enough. Keep a medium temperature while frying. You can use any neutral flavor oil with a high smoking point. • ▢ 2 cups whole wheat flour (atta) or 240 grams whole whea...

Baked Methi Mathri Baked Methi Mathri The fall is here and my appetite somehow increases over the cooler weather. My chai in the after noon needs some serious company. I love Mathris and this Baked Methi Mathri is the perfect pairing with my Garam Chai ki Pyali Glass… Mathri is a Deep Fried Biscuit. It is a popular snack of Northern India and is one of the favorite Chai Nashta for evening tea time in most of the households. Mathri goes so well with a cup of masala chai. These small mini avatars are super cute and disguise you in eating more, so better watch out ;). Chai Are you a chai fan or a coffee fan? I love both of them but CHAI is my forst love. I can drink cups of chai in a day without a blink. Chai is not what starbucks serve you as Chai Latte. Real Indian Desi (local) Chai is – water boiled with milk and brewed with loose black tea leaves and made to perfection. When I saw these lovely glasses at the Kuchh toh baat hai, is glass mein chai ka swad badh jata hai…. That translates as – There is something about drinking in these glasses that the flavors of chai are enhanced automatically. I bet it is not the glass, but the nostalgia…the nostalgia of endless cups of chai been drank from such glasses while in college and while on road trips. The chai in the glasses at the railway stations and at the road side pahadi dhaba where we would order chai with garam pakodas or a chai in glasses at a regular dhaba, where we would open the box of home made mathris, made by mom. T...