How to make Methi Mathri -
Crispy fried mathri eaten with pickles.
This recipe is from the book Cooking with Olive Oil.
Main Ingredients : Refined Flour, Kasoori Methi (कसूरी मेथी)
Cuisine : Indian
Course : Snacks and Starters
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 Ham Cheese French Bread Junglee Paneer Sandwich - SK Khazana Instant Wheat Vermicelli Upma-SK Khazana Smoky Paneer Wrap
Methi Mathri 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 : 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.
Nutrition Info
Calories : 1521 Kcal
Carbohydrates : 177.7 gm
Protein : 26.6 gm
Fat : 78.2 gm
Other : Naicin- 5.8mg
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