Methi Mathri Recipe - Perfect little snack for teatime or anytime!

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour (maida) ( मैदा ) ,

Cuisine : Punjabi

Course : Snack

Methi Mathri

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Methi Mathri Recipe Card

Methi Mathri
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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Methi Mathri

  • 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

Method

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.

How to make Methi Mathri

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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