Sanjeev Kapoor

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Methi Mathri

Perfect little snack for teatime or anytime!

This recipe has featured on the show Khanakhazana.

Preparation Time : 31-40 minutes

Cooking time : 16-20 minutes

Servings : 4

Methi Mathri

Main Ingredients

Refined flour (maida),





Level Of Cooking


Try something new


  • Refined flour (maida)
    2 cups
  • Salt
    to taste
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Kasoori methi
    2 tablespoons
  • Ghee
    5 tablespoons
  • Oil
    to deep fry


Step 1

Take the flour in a bowl, add salt, carom seeds, kasoori methi and mix well.

Step 2

Add melted ghee and mix in well. Add cold water and knead into a hard dough. Make around twenty to twenty four balls of even size and flatten them slightly.

Step 3

Roll them into small puris and fold in half and then fold again to make a triangle.

Step 4

Stick a clove at one corner making it appear like a pan (betel leaf parcel). Heat sufficient oil in a kadai. Reduce the heat on attaining the frying temperature.

Step 5

Add the mathris and fry till golden and crisp. You can also make them in round shape. Lightly prick them with a fork so that the mathris do not rise like puris.

Step 6

Drain and let them cool. Store in airtight tins.

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