Methi Mathri

5 from 1 vote

This Methi Mathri is an Indian-style savory cracker that is perfectly crispy and flaky and tastes divine as an evening snack with a cup of hot tea. Made with everyday pantry staples, these delicious methi ki mathris are full of textures and irresistibly flavorful.

Prep: 10

Cook: 20

Rest: 30

Total: 1

Course: Appetizer

Cuisine: Egg-free, Vegetarian

Servings: MATHRIS

Calories: 62kcal

Author: Ruchi

Ingredients

1¼ cups All purpose flour
¼ cup Sooji (Semolina)
¼ cup Oil + 2 tablespoons extra
¼ cup Lukewarm water
- - Oil for frying

SPICES

½ teaspoon Dried Ginger Powder
½ teaspoon Coarsely crushed black peppercorns
½ teaspoon Kashmiri Red chili powder
¼ teaspoon Haldi (Turmeric powder)
¾ teaspoon Ajwain/ Carom seeds
- - Salt to Taste

Instructions

Combine wheat flour and sooji in a large mixing bowl.
Add all the spices, along with salt and kasoori methi, into the mixing bowl.
Add oil to this flour-spice mixture.
Using your hands, rub the oil into the flour mixture until it becomes crumbly and looks like breadcrumbs.
To check if the ghee is correct in the recipe – take a little mix in your first, and squeeze it tight; if it takes the shape of your fist, that means you are all set. This shows that the ‘Moyen’ (fat content) in the mix is just perfect.
Now add a little water and knead the dough.
Never add all the water at once because the water should go in just as much as required to make a dough.
Stop adding more water if your dough starts to come together and you are still left with the water, as mentioned in the recipe. The mathri dough should be tight and stiff.
Cover the dough with a wet piece of cloth and leave it for 30 minutes.
After the resting time is over, start shaping the dough like mathris. After shaping them into small balls, gently press them in between your palms to flatten them.
Tip — The thickness of the dough matters for making the flakiest mathris.
Do not press them too hard, or they will become thin and flat.
Heat oil in a heavy-bottomed pan. Drop a small piece of dough in the oil to check if the oil is perfectly hot. If it floats to the surface gradually, the oil is ideal for frying. After the oil reaches its desired temperature, reduce the heat to medium-low.
Fry 6-8 mathris at one time. Do not overcrowd the kadhai and fry them in batches. Give the mathris enough space in the kadhai to fry and get crispy and flaky.
Fry the mathris until golden, turning them frequently during the entire cooking time for even cooking.
Once the mathris start to attain the golden color, increase the heat to medium-high and fry until a deep golden color is acheived. Remove them from the oil.
Transfer the mathris onto a paper-towel- lined plate. Repeat this process until all the mathris are fried.

Notes

Frequently Asked Questions

How can I store this mathris?

You can store this Methi ki mathris in an air-tight container. This mathris will stay good for up to a month at room temperature in a cool and dry place.

Can I bake or air-fry this mathris?

Yes, you can surely bake these mathris in an oven or an air-fryer.

To bake in the oven -

Preheat the oven to 350° F.
Line a baking tray with parchment paper.
Arrange mathris in a single layer in the baking tray, making sure to allow them enough space to bake and not overcrowd them.
Cook for 5- 6 minutes on one side and then flip them. Cook for another 8- 9 minutes or until nicely brown and crisp.
Keep flipping at regular intervals to ensure evenly cooked.
Please note that baking time may vary depending on the thickness of the mathris.

To bake in the Air-fryer -

Preheat the Air-fryer to 325° F for 2- 3 minutes.
Arrange the mathris in a single layer avoiding over-crowding and providing enough room to bake.
Cook for about 5- 6 minutes on one side and then flip.
Cook for additional 8- 9 minutes or until crisp.
Flip the mathris at regular intervals for evenly cooking.

How can I serve these Masala Methi Mathri?

These mathris taste just incredible with a cup of hot tea. However, you can pair them with some other exciting condiments to make them more enjoyable:

Pair it with any chutney you choose, and it will taste super delicious.
Relish it with pickle/ achar and dig into an irresistible treat.
Pair it with murabba/ marmalade, and it will taste just superb!

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