Being grown up in Eastern part of India I do not have any fond memories of mathri however we used to enjoy kucho nimki, tinkona nimki and elojhelo nimki. These are the snacks bring back the memory of childhood festive season. Mothers and Grandmothers used to start the preparation of making ‘namkeen‘ (savoury) and ‘mithai’ (sweets) week or 10 days before the festival. They used to make in batches and I remember half of it would be over before the festival day comes and they used make another batch to refill the ‘dabbas’ (jars).
My first experience of methi mathri was from a store bought packet which was good but I did not get the real taste until I prepared it at home. When you take a bite of it, you will experience a blast of flavours in your mouth as it contains dry methi leaves (kasuri methi), ajwain and crushed black peppercorns. There are two versions of methi mathri: one is thin and the other one is little thick. Thin one is similar to chips and I found it little hard in texture. However, the thick one is totally different from the thin one as it has several layers inside it which makes it crispy, crunchy and flaky. Check the below image, you can see the layers inside the mathri just similar to puff pastry.
Methi mathri is an easy and tasty snack and requires minimum ingredients to prepare it at home. You find all the ingredients in your pantry so anytime you can prepare this snack and enjoy with a cup of tea.
Can I store Methi mathri? If yes, how can I store them?
Yes you can store methi mathris. After frying the mathris take them out in a kitchen napkin to soak the excess oil. Later allow them to cool. Once cooled completely store in an air tight container for a week.
Can I use oil instead of ghee while kneading the dough?
Yes you can use oil instead of ghee. However, ghee gives a better texture and makes flavourful mathris.
Why my mathris are soft inside but outside totally golden brown?
This is a common problem and many people complaints that their mathris don’t turn out flaky and crispy instead soft inside. First of all you have to knead the dough well which I have mentioned in the recipe procedure. One more important fact is the way of frying brings a lot of difference in the taste and texture. It is important to fry the mathris under low to medium heat. So that the inside cooks well as well as outside does not burn.
Preparation time: 30 minutes
Cooking time: 15 minutes
Yields: 20 to 25
All purpose flour / maida – 2 cups
Carom seeds/ Ajwain – 1/2 teaspoons
Kasuri Methi (Dried fenugreek leaves)
Black peppercorns – 1 teaspoon, crushed
Salt to taste
Cold water – 1/2 cup
Ghee – 4 tablespoon
Refined oil – 1 cup, for deep frying
1. Take flour, kasuri methis, salt, ajwain seeds and black peppercorn in a bowl.
2. Add ghee to the flour mixture and mix. While mixing the ghee with flour, rub with your fingers till it becomes coarse crumb like texture.
3. Next add cold water slowly little by little to make the dough. Dough should be stiff and smooth.
4. Cover the dough and allow to rest it for 15 minutes to half an hour.
5. After that take the dough and divide it around 20 to 25 equal portions (numbers vary depending on the size).
6. Meanwhile pour oil in a wok and put it on the gas under slow flame.
7. Now take each portion and roll it round and finally flatten slightly using your palm. Follow the same steps for all the portions.
8. When the oil is hot enough, drop the mathris (not all at a time, fry them in batches) into the oil. Fry them on medium heat until both the sides turn golden brown.
9. Once they are don, slowly take out the mathris on a kitchen napkin to soak the extra oil.
10. Allow them to cool completely and later you can store them in air tight container in room temperature.