Hello my lovelies, with Holi (Indian Festival of Color) around the corner, many of us have started preparing festive food and we always begin with Methi Mathri Recipe. And no matter how many we make, we are left with none after Holi (yep, you do keep some to sneak in-between the refills round to kitchen) 😉
WHAT IS METHI MATHRI ?
They are circular discs like savory Indian snacks made using whole wheat (atta)/ all-purpose flour (maida) / semolina (suji) or all the three combined and methi (fresh or dry). The traditional ones are usually fried or baked in a clay oven called tandoor but you know me and being a big-time snacker, I always make them baked. So, today I’m going to share all three version – baked, fried and air fryer (choose whichever you please).
METHI MATHRI INGREDIENTS :
Let’s look at the ingredients and get started with this recipe ASAP.
1 Cup Atta (Whole Wheat Flour) 1/2 Cup Maida (All Purpose Flour) 1/4 Cup Suji 3 Tbsp Dry Kasuri Methi (Fenugreek Leaves) 3 Tbsp Vegetable Oil 1/2 Cup Water – for dough
Spices:
2 Tsp Ajwain (Carrom Seeds) 1 Tsp Turmeric Powder – optional 1 Tsp Chili Powder – optional 1.5 Tsp Salt – use as per taste
HOW TO MAKE METHI MATHRI :
We start by making the dough and you can make it using a food processor dough attachment, dough maker machine or by hand. You can mix the dry ingredients first and then add water and make a smooth tight dough. Once the dough is ready, we divide it into 4 equal parts and smoothen them. Now roll the dough on a smooth surface and using a fork, make dots all over it (this prevents from puffing while cooking them). Using a small cookie cutter or a circular sharp disc/cover, cut 5-6 discs from the rolled dough.
Keep the disc aside and similarly make all the discs using the dough.
FRIED METHI MATHRI
Once the uncooked methi mathri is ready, you can fry them in hot oil until golden brown. Fry all the mathri and keep on kitchen towel to soak excess oil. Cool them completely and serve fresh or store.
BAKED METHI MATHRI
Spray some oil on a baking tray and place 7-8 uncooked methi mathri on it. Spray some more oil over the uncooked mathri and bake at 180C for 15-20 minutes or until golden brown. Similarly, bake all the mathri and cool completely.
AIR FRYER METHI MATHRI
Special Tips for Making this Recipe:
Atta (Whole Wheat Flour) – you can use all whole wheat instead of maida & suji Maida (All Purpose Flour) – you can use all maida instead of whole wheat & suji Suji (Semolina) – you can use crushed oats or use same measurement of atta or maida. Dry Kasuri Methi (Fenugreek Leaves) – you can use fresh methi leaves and if none is available, use crushed spinach (palak) Vegetable Oil – you can use olive oil or any light oil Ajwain (Carrom Seeds) – you can use zeera (cumin seeds – 1tbsp) or skip completely. Turmeric Powder – this is optional and gives a nice golden color.
Once the Mathri are ready, serve with hot tea/coffee or drinks. You can serve them as is or with Sweet Spicy Mango Chutney or Red Chili Pickle Store these mathri for 3 weeks in an air-tight container.
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Using Hands: Make the Methi Mathri:
Baked Methi Mathri
Fried Methi Mathri
Air Fryer Methi Mathri
Once the Mathri are ready, serve with hot tea/coffee or drinks. Store these mathri for 3 weeks in an air-tight container.
Atta (Whole Wheat Flour) - you can use all whole wheat instead of maida & suji Maida (All Purpose Flour) - you can use all maida instead of whole wheat & suji Suji (Semolina) - you can use crushed oats or use the same measurement of atta or maida. Dry Kasuri Methi (Fenugreek Leaves) - you can use fresh methi leaves and if none is available, use crushed spinach (palak) Vegetable Oil - you can use olive oil or any light oil Ajwain (Carrom Seeds) - you can use jeera (cumin seeds - 1tbsp) or skip completely.Turmeric Powder - this is optional and gives a nice golden color.
