Methi Matri is a popular regional snack of Northern India. I’ve shown that how you can cook it easily at home for some evening snacks for to serve guests, but it can also be stored in an airtight container for a longer period of time, say like a few weeks.

You can prepare it easily with the help of step by step instructions mentioned below. It’s better to keep something homemade for children rather than giving them packaged eatables. So, I prepare them and store them for my Kids every once in a while.

Methi Mathri

Methi Matri is a popular regional snack of Northern India. I’ve shown that how you can cook it easily at home for some evening snacks for to serve guests, but it can also be stored in an airtight contain for a longer period of time, say like a few weeks.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Cuisine: Indian
Servings: 6

Ingredients

  • 1/2 cup Wheat flour
  • 1 cup All purpose flour
  • 1/4 cup Vegetable oil
  • 1 tsp Carom seeds
  • 1 tbsp Fenugreek leaves
  • 1/2 cup Semolina (suji)
  • to taste Salt
  • for deep frying Vegetable oil

Instructions

  • Keep all the ingredients ready. In a mixing bowl, add wheat flour, all-purpose flour, 1/4 cup vegetable oil, carom seeds, pepper powder, salt, semolina, fenugreek leaves.
  • Mix it well, add water and knead the flour to make a stiff dough.
  • Divide the dough into 12-15 equal portions.
  • Take one portion of the dough and roll it into a circle with the help of using a rolling pin.
  • Prick each of the rolled mathri with a fork to avoid puffed up while deep frying. Heat the wok/kadai with oil and deep fry it on a medium to low flame till it is crisp and golden in the color.
  • Take out all the fried mathri on a tissue paper to get rid of extra oil .Here is a delicious methi mathri is ready for serving.

Nutritional information

70
Calories

1.2g
Fat

1.5g
Protein
12g
Carbs

Steps with pictures

Keep all the ingredients ready. In a mixing bowl, add wheat flour, all-purpose flour, 1/4 cup vegetable oil, carom seeds, pepper powder, salt, semolina, fenugreek leaves.

Mix it well, add water and knead the flour to make a stiff dough.

Divide the dough into 12-15 equal portions.

Take one portion of the dough and roll it into a circle with the help of using a rolling pin.

Prick each of the rolled mathri with a fork to avoid puffed up while deep frying. Heat the wok/kadai with oil and deep fry it on a medium to low flame till it is crisp and golden in the color.

Take out all the fried mathri on a tissue paper to get rid of extra oil. Here is a delicious methi mathri is ready for serving.

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