How to make 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.

For more recipes related to Methi Mathri checkout Croquettas , Kathi Roll , Steamed Momos , Nankhatai . You can also find more Snack recipes like Rawa Dosai, Crispy Fried Yam , Grilled Fish Fingers, Hush Puppies Oatmeal and Corn Popcorn. Or try out these recipes from Punjabi Cuisine like Chholay Biryani, Kesari Phirni, Stuffed paratha, Dahi ki Sabzi.

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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