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) 😉
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.
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
- 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
- Pre-heat air fryer at 180c for 2 minutes.
- Place 5-6 uncooked mathri (or as many as you can accommodate leaving some space in-between each).
- Air fry for 10 minutes and remove the cooked mathri.
- Similarly, air fry 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.
Tried Our Recipe – AWESOME!!!
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Yield: 25 Small Mathri
Methi Mathri Recipe - Baked, Fried and Air Fryer Recipe
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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Ingredients
- 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
Instructions
Make the Methi Mathri Dough:
Using Food Processor or Dough Maker:
- Add the flour, spices and oil in the machine and start whisking till the dough turns into a crumble.
- Add water and start the machine, keep it running till it forms a smooth dough.
- Remove the dough from the machine and place on a smooth surface to knead for a minute (remove any fine lines or cracks).
Using Hands:
- In a large bowl, add all the dry ingredients, oil and mix everything to make a crumble.
- Try making a ball of the crumble and if it holds together, the dough is ready for next step or add 1tbsp of oil (extra).
- Now add water and form a smooth - tight dough.
Make the Methi Mathri:
- Divide the prepared dough into 4 equal parts and make smooth balls.
- Spread some dry flour on a flat surface (or chakla if using) and place 1 dough ball.
- Flatten and roll it into a circular disc using a rolling pin (about 1 inch thick).
- Now take a fork and make dots all over the dough (this prevents mathri from puffing up).
- Now take a small circular cookie cutter or any sharp-edged circular disc/katori/bottle lid.
- Place the circular lid (sharp side facing down on the flattened dough) and similarly make 5-6 discs shape on the rolled dough.
- Now lift the circular disc-shaped dough and keep them aside.
- Similarly, roll all the dough and make 25 or more discs (they will ALL have dots on it).
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.
Fried Methi Mathri
- Heat 1 cup oil in a wok/deep pan.
- Add 4-5 uncooked mathri and stir continuously for 1-2 minutes (keep turning the mathri).
- Once the mathri are cooked/turn golden brown, remove them over a kitchen towel (to soak excess oil)
- Similarly, fry all the mathri and cool completely.
Air Fryer Methi Mathri
- Pre-heat air fryer at 180c for 2 minutes.
- Place 5-6 uncooked mathri (or as many as you can accommodate leaving some space in-between each).
- Air fry for 10 minutes and remove the cooked mathri.
- Similarly, air fry all the mathri and cool completely.
Once the Mathri are ready, serve with hot tea/coffee or drinks.
Store these mathri for 3 weeks in an air-tight container.
Notes
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.
Nutrition Information:
Yield:
5Serving Size:
1
Amount Per Serving:Calories: 279Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 902mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 1g
