Kasuri Methi Mathri- Sk Khazana

An excellent accompaniment to cups of hot tea, this snack is full of kausri methi flavour This is a Sanjeev Kapoor exclusive recipe.

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Kasuri Methi Mathri- Sk Khazana

Main Ingredients Dry fenugreek leaves (kasuri methi), Dry fenugreek leaves (kasuri methi) powder
Cuisine Indian
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Kasuri Methi Mathri- Sk Khazana

  • 3 tablespoons Dry fenugreek leaves (kasuri methi)
  • Dry fenugreek leaves (kasuri methi) powder for sprinkling
  • 2 cups Refined flour (maida)
  • 2 tablespoons Semolina (rawa/suji)
  • to taste Salt
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Carom seeds (ajwain)
  • 1/2 teaspoon Crushed black peppercorns
  • 1/3 cup Ghee
  • for deep-frying Oil


  1. Take refined flour in a large bowl, add semolina, salt, cumin seeds, crush and add carom seeds. Add crushed black peppercorns and kasuri methi and mix well.
  2. Add ghee and rub in well. If you take a fistful of the mixture in your fist and press it should hold shape. Add a little water at a time and knead till you get a stiff dough.
  3. Cover the dough with a damp muslin cloth and set aside for 30 minutes.
  4. Heat sufficient oil in a kadai on medium heat.
  5. Gently knead the rested dough and divide into small equal portions and shape them into balls.
  6. Gently flatten each ball between your palms to make a slightly thick discs. Or roll them with a rolling pin. Prick all over with a fork.
  7. Slide in the mathris, a few at a time, into medium hot oil and deep-fry, turning them often, till golden and crisp. Drain on absorbent paper and sprinkle salt and dried fenugreek leaves powder over them.
  8. Store in an air tight container once they have cooled to room temperature or arrange them on a serving plate and serve with cups of hot tea.