How to make Methi Mathri -

Crispy fried mathri eaten with pickles.

Sanjeev Kapoor

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Refined Flour, Kasoori Methi (कसूरी मेथी)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Methi Mathri checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Thai Fish Patties Palak ki Shaami Mushroom Cheese Croquettes Hard Boiled Colored Eggs

Methi Mathri

Methi Mathri Recipe Card

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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 : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Mathri Recipe

  • Refined Flour 2 cups

  • Kasoori Methi 1 tablespoon

  • Salt to taste

  • Carom seeds (ajwain) 1/2 teaspoon

  • Olive oil 5 tablespo to deep fry

Method

Step 1

Take flour in a bowl, add salt, carom seeds, kasoori methi and mix well. Add five tablespoons of olive oil and mix well. Add sufficient cold water and knead into a hard dough. Cover and rest the dough for fifteen minutes.

Step 2

Divide into twenty-four equal balls and flatten them slightly. Roll them out thinly into small puris (flat roundels) and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan (mouth freshner made wit

Step 3

Heat sufficient oil in a kadai (wok). Slide in the mathris and deep-fry on medium heat till golden and crisp. You can also make them in round shape.

Step 4

Lightly prick them with a fork so that the mathris do not rise like puris (fried Indian bread). Drain and place on an absorbent paper. Cool completely.

Step 5

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.