• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • All Recipes
  • More Recipes
    • Breakfast Recipes
    • Baked & Grilled
    • Shakes and Drinks
    • Side Dish
    • Vrat Recipe
    • Regional Recipes
    • Healthy Recipe
  • Submit Recipe
  • Shop
  • About

Mints Recipes

You are here: Home / Indian Snacks Recipes / Evening Snacks Recipes / How to make Crispy Methi Mathri Recipe

December 27, 2016

How to make Crispy Methi Mathri Recipe

Jump to Recipe
Total Time: 1 hour 10 minutes

Mathri is the traditional Indian version of hand-made biscuits or crackers, and it’s somewhat auspicious to us, making them during Diwali and Karwa Chauth, and sharing them with neighbors and relatives, to have them with tea, at breakfast, or just as an anytime snack. So you know, the following days or weeks you are going to be remembered for your little treat, amongst your dear ones.

Methi Mathri on a white plate with some mathri stacked one another with some mathri on the sides of it and some background props

Other breakfast and snacks recipes you may like:Suji KachoriKalmi Vada, Besan Ka Chilla, Pav Bhaji, vegetable Poha Cutlet, Bread Uttapam, Bread Idli,Macaroni Cheese Balls,  Veg paneer cheesy bites, Bread Dhokla Sandwich, Khandvi recipe

Mathri is exceptionally healthy for a biscuit. They are packed with fiber, and with zero use of chemical preservatives, these have a shelf life that lasts months at an end, even without refrigeration. Just store them in an air tight container.

Karwa Chauth is a very special Indian occasion, where we, the devoted wives shower our affections and best wishes for hubby dearest and his long, happy life. And making lots and lots of methi mathri is just a part of this occasion, though I am not so sure about the connection. Nonetheless, there are many sweet memories and gestures revolved around mathri, both in its making and distribution. Ladies are sometimes accompanied by their mother-in-laws in making them, and if they live apart, then mother-in-laws send across some mathri packed with other gifts. Altogether, this is a very holy and sweet occasion, celebrating love and union. I am lucky I am often accompanied by Kamlesh to make some of the mathri dough with me. The best part about mathris is that it does not need to be perfectly round, that’s the beauty of it, and this is one of the reasons Kamlesh loves to roll the dough!

Methi Mathri on a white plate with some mathri stacked one another with some mathri on the sides of it and some background props

The salty crackers can be sweet as well, and there are many varieties of it. In fact, I am using suji in it, many just make it with plain wheat. Well, you know diversity is a big part of Indian culture. But whatever be the taste of your methi mathri, the consistency is the real winner here. The mathri has to be crispy, and at the same time, not crumble, while one bites into them. It took me some time to achieve that perfect consistency. But with some guidance from my mother-in-law, who is a master at this art, and a lot of practice, I finally accomplished the secret behind the perfection. It is the right balance of ingredients, and the kneading of the dough. Your dough has to be tight. And if you like you can sundry mathri for about 10-15mins, before you fry them. And you can even bake them, for making it ultimately healthy! I am fine with the authentic one though.

Even though it’s a traditional recipe, you can have fun with its shape, you can cut them in triangles, or even “heart shaped” for that special someone. It’s perhaps more funny than romantic for a couple like us, but happiness is all around it.

Methi Mathri on a white plate with some mathri stacked one another with some mathri on the sides of it and some background props
Print Pin
No ratings yet

Methi Mathri Recipe

Methi Mathri also known as Suhali in North India, is a popular snacks. It's a very crispy and kurkure snacks.
Course Brunch
Cuisine Indian
Keyword evening snacks recipes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 40 Pieces
Calories 83kcal
Author Reshu Drolia

Ingredients

  • 400 grams All purpose flour
  • 100 grams semolina
  • 3/4 cup oil melted ghee
  • 1 tsp Carom seed
  • 1 tsp nigella seeds kalonji
  • 1 tsp salt as per taste
  • 2 tsp kasuri methi
  • 3/4 cup water lukewarm
  • Oil to fry

Instructions

  • Take a deep bowl and put all purpose flour, semolina/suji, carom seed, Kalonji, salt, kasuri methi and oil.
  • Mix all ingredients together by using your fingers until mixture becomes crumbly.
  • Add lukewarm water little at a time and start kneading the dough. Dough should not be soft, knead it into firm dough. It is not necessary to make the dough smooth.
  • Cover the dough and leave it to set for 15-20 minutes.
  • After 20 minutes uncovered the dough and knead the dough again for a minute.
  • Take small portion of the dough and slightly press it by using your palm. This way divide the dough into 35-40 equal portions and press it slightly.
  • Take one ball and roll out the dough by using rolling pin into ½ inch thickness and approx. 2 inch diameter. You can also flatten the dough by pressing it slightly with your hands instead of using rolling pin.
  • Once all the mathris get rolled, prick each mathri one by one with the help of fork so that mathris will not puff up while frying.
  • Heat oil in a pan, once the oil becomes medium hot put few rolled mathris at a time in a pan and fry it on low flame. Do not over crowd the pan to make the mathris cooked evenly.
  • Fry Mathris from both sides till it turns golden brown. It will take around 6-7 minutes to get fried evenly.
  • Take them out on an absorbent paper to remove the excess oil.
  • Repeat the same process for rest of the remaining rolled circles/ mathris.
  • Let the Methi Mathris cool down completely before placing it in an airtight container.
  • Serve Mathri with tea or your favorite chutney or pickles.

Video

Notes

Do not fry the mathris on high flame as it will get browned very fast from outside and remain uncooked from inside.
It’s not necessary to make mathri in perfect round shape like puri while rolling.
Mathris can be stored for a couple of months in airtight containers.
To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
To make the mathri crispy it’s necessary to knead the dough little tight and hard.

Nutrition

Serving: 1pcs | Sodium: 58mg | Calcium: 3mg | Potassium: 15mg | Calories: 83kcal | Fat: 4g | Protein: 1g | Carbohydrates: 9g | Iron: 0.6mg

How to make Methi Mathri :

  • Take a deep bowl and put all purpose flour, semolina/suji, carom seed, Kalonji, salt, kasuri methi and oil.

Methi mathri

  • Mix all ingredients together by using your fingers until mixture becomes crumbly.
  • Add lukewarm water little at a time and start kneading the dough. Dough should not be soft, knead it into firm dough. It is not necessary to make the dough smooth.

Methi mathri

  • Cover the dough and leave it to set for 15-20 minutes.

Methi mathri

  • After 20 minutes uncovered the dough and knead the dough again for a minute.
  • Take small portion of the dough and slightly press it by using your palm. This way divide the dough into 35-40 equal portions and press it slightly.
  • Take one ball and roll out the dough by using rolling pin into ½ inch thickness and approx. 2 inch diameter. You can also flatten the dough by pressing it slightly with your hands instead of using rolling pin.

Methi mathri

  • Once all the mathris get rolled, prick each mathri one by one with the help of fork so that mathris will not puff up while frying.

Methi mathri

  • Heat oil in a pan, once the oil becomes medium hot put few rolled mathris at a time in a pan and fry it on low flame. Do not over crowd the pan to make the mathris cooked evenly.

Methi mathri

  • Fry Mathris from both sides till it turns golden brown. It will take around 6-7 minutes to get fried evenly.

Methi mathri

  • Take them out on an absorbent paper to remove the excess oil.

Methi mathri

  • Repeat the same process for rest of the remaining rolled circles/ mathris.
  • Let the Methi Mathris cool down completely before placing it in an airtight container.
  • Serve Mathri with tea or your favorite chutney or pickles.

Note:

  • Do not fry the mathris on high flame as it will get browned very fast from outside and remain uncooked from inside.
  • It’s not necessary to make mathri in perfect round shape like puri while rolling.
  • Mathris can be stored for a couple of months in airtight containers.
  • To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
  • To make the mathri crispy it’s necessary to knead the dough little tight and hard.

 

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me!

I'm Reshu, a housewife and food blogger. My husband Kamlesh and me with my 2 kids live in Calcutta, India. I have a passion for cooking and i got this stage to share my cooking ideas with all. Read More…

Reshu’s Favourite

Instant Medu Vada

Instant Medu Vada | South Indian Recipe

Vegetable Suji Dhokla

Vegetable Suji Dhokla Recipe In Pan

Suji Pizza

Suji Pizza | Evening Snacks Recipe

Veg Kurkure Lollipops on a white tray with some green chutney and tomato ketchup dips on the bckground and decorated with some coriander leaves and cornflakes|

Veg Kurkure Lollipops – Evening Snacks Recipe

Recipes For You

SIGN-UP FOR NEW RECIPES!

Get all new recipes in your inbox

Footer

Helloooo……. welcome my dear friends to my blog mintsrecipes.com. I am in deep love with Indian food and can cook anytime. I just love my kitchen.
Read More

Quinks Links

  • All Recipes
  • Breakfast Recipes
  • Lunch & Dinner Recipes
  • Best Homemade Eggless Cake Recipes
  • Rice & Pulao Recipes

Important

  • Terms Of Service
  • Privacy Policy
  • Recipe Disclaimer
  • My Kitchen Tools – Resources For My Readers

©Copyright Mint's Recipes

This website uses cookies
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
SettingsAccept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
  • English