How to make 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.
Main Ingredients : Dry fenugreek leaves (kasuri methi) (कसूरी मेथी), Dry fenugreek leaves (kasuri methi) powder
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Jacket Potatoes With Mexican Sweet Corn Relish Pav Bhaji Fondue Peri Peri Chicken Nuggets - SK Khazana Chicken Chop Burger
Kasuri Methi Mathri- Sk Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kasuri Methi Mathri- Sk Khazana Recipe
Dry fenugreek leaves (kasuri methi) 3 tablespoons
Dry fenugreek leaves (kasuri methi) powder for sprinkling
Refined flour (maida) 2 cups
Semolina (rawa/suji) 2 tablespoons
Salt to taste
Cumin seeds 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Crushed black peppercorns 1/2 teaspoon
Ghee 1/3 cup
Oil for deep-frying
Method
Step 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.
Step 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.
Step 3
Cover the dough with a damp muslin cloth and set aside for 30 minutes.
Step 4
Heat sufficient oil in a kadai on medium heat.
Step 5
Gently knead the rested dough and divide into small equal portions and shape them into balls.
Step 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.
Step 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.
Step 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.
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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.
