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Methi Mathri Recipe – crispy and extremely popular Indian Snack made using whole wheat flour, maida, suji/oats, methi leaves (fresh / dry kasuri methi), spices and oil. They are perfect for Holi/Diwali or any Indian brunch or party. Serve with tea/drinks.
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.
It’s a MUST at our home parties, especially on Holi as everyone loves to snack on them especially with drinks.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) 😉
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).
Let’s look at the ingredients and get started with this recipe ASAP.
Spices:
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.
Methi Mathri Ingredients
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
BAKED METHI MATHRI
AIR FRYER METHI MATHRI
Air Fryer Methi Mathri
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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Methi Mathri Recipe - crispy and extremely popular Indian Snack made using whole wheat flour, maida, suji/oats, methi leaves (fresh / dry kasuri methi), spices and oil. They are perfect for Holi/Diwali or any Indian brunch or party. Serve with tea/drinks.
Using Food Processor or Dough Maker:
Using Hands:
Make the 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.
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