Methi Mathri Recipe
Methi Mathri Recipe, A Crispy Snack That Captures the Heart: As a housewife blogger who is passionate about cooking and food, I have always been captivated by the simplicity and flavor of traditional Indian snacks. Methi Mathri is a snack that holds a special place in my heart. Whenever I make these crispy, savory delights, I am transported back to my childhood, eagerly awaiting the mouth-watering aroma that would fill our home. The moment I would take a bite, my taste buds would be hit with a burst of flavors, from the earthy taste of fenugreek leaves to the subtle tanginess of carom seeds. The flaky texture was like music to my soul, and I could never resist indulging in just one more piece.
What is Methi Mathri?
Methi Mathri is a traditional North Indian snack that features the unique combination of fenugreek leaves (methi), whole wheat flour, and a blend of spices. The word ‘Mathri’ is derived from the Hindi word ‘Mathar,’ which means ‘to knead.’ Indeed, the process of kneading the dough and delicately folding in the methi leaves is an art in itself, culminating in a delectable snack that has won the hearts of millions.
These deep-fried, savory bites are a popular teatime snack in Indian households and are often accompanied by a steaming cup of masala chai. Their crispiness, enhanced by the use of semolina (sooji), makes them an irresistible nibble during festive occasions or casual gatherings.
Methi Mathri is a delectable, versatile snack that can be enjoyed in various ways. With its unique flavors, crisp texture, and nutritious ingredients, it’s a treat that is truly hard to resist. Whether you enjoy it with a cup of tea or share it with friends and family during a festive occasion, Methi Mathri never disappoints. So go ahead, indulge in this delightful Indian snack, and savor the flavors that have captured the hearts of millions.
Variations of Methi Mathri Recipe
While the traditional Methi Mathri recipe is a classic favorite, there are several variations that cater to different tastes and dietary preferences:
Baked Methi Mathri: For those who prefer a healthier option without compromising on taste, baked Methi Mathri offers the same flavors and crispiness, minus the deep-frying. This alternative involves baking the Mathri in a preheated oven at 180°C (350°F) for 20-25 minutes or until they turn golden brown.
Palak Mathri: A popular variation, Palak Mathri replaces fenugreek leaves with spinach (palak). This substitution offers a milder taste and retains the nutritious profile of the snack.
Multigrain Methi Mathri: This variant incorporates a mix of healthy flours, such as oat flour, millet flour, and quinoa flour, along with whole wheat flour. The inclusion of multiple grains adds a unique flavor and provides an extra nutritional boost to the snack.
Gluten-free Methi Mathri: For those with gluten intolerance or following a gluten-free diet, gluten-free Methi Mathri is the perfect option. The recipe substitutes whole wheat flour with a combination of rice flour and chickpea flour (besan), ensuring the same satisfying crunch and taste.
Methi Mathri with a Twist: You can also add other flavors to Methi Mathri, such as cheese, sesame seeds, or even a touch of dry fruit powder. These additions can create a unique and personalized snack experience tailored to individual preferences.
The Nutritional Benefits of Methi Mathri
While Methi Mathri is an indulgent snack, it also offers a range of nutritional benefits, particularly when prepared with whole wheat flour and fenugreek leaves. Here’s a breakdown of some of the key nutrients and their advantages:
Fenugreek Leaves Fenugreek leaves are an excellent source of iron, which is essential for maintaining healthy blood and preventing anemia. Methi leaves are known to alleviate digestive issues, such as constipation and indigestion. The presence of antioxidants in fenugreek leaves supports a strong immune system.
Whole wheat flour is rich in dietary fiber, which aids in digestion and promotes a healthy gut. Semolina is a good source of energy, owing to its high carbohydrate content. Sooji provides an adequate amount of protein, which is vital for muscle growth and repair.
While Methi Mathri is a delicious and enjoyable snack, it is essential to consume it in moderation, particularly if it is deep-fried. Opting for the baked version or incorporating healthier flours can also help you reap more nutritional benefits without compromising on taste.
Step by Step Methi Mathri Recipe
Methi Mathri Recipe
Ingredients
- 2 cups all purpose flour / maida
- 1 tbsp salt
- 1 tsp Cumin (Jeera)
- ½ cup water or as required
- 1 tsp Carom seeds / ajwain
- 1 tsp black pepper powder
- ¼ cup kasuri methi / dry fenugreek leaves
- 2 tbsp oil
- Oil
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and finely chop fenugreek leaves. You can also use 2 tbsp kasoori methi/dried fenugreek leaves if fresh methi is not available.
- I have not used any other spice except of black pepper powder. If you like spicy mathri, could also add red chili powder or 1 finely chopped green chili.
Cooking
- Take 2 cups all purpose flour/maida in a big Bowl and add 1 tbsp salt, 1 tsp carom seeds/ajwain, 1 tsp cumin seeds, 1 tsp black pepper powder and ¼ cup chopped fenugreek/methi.
- Mix all the ingredients well.
- Now, add 2 tbsp oil in the mixture and mix again with your hands. You can heat the oil till lukewarm state and then add for crispier texture.
- Mixing of oil needs patience as you need to mix till mixture resembles like crumbs. Take some between your fingers and palm and press a little, it should bind together for a perfect dough mix.
- Then, add little by little water to knead a tight and smooth dough. Make sure the dough should be tight and not soft for good results.
- Cover and let the dough rest for 20 minutes.
- After 20 minutes, pinch equal sized balls and shape mathris with your palms or use rolling board and rolling pin.
- Now, heat approx. 2-3 cups oil in a deep thick bottomed kadhai/wok or pan over medium flame. Make sure the oil should not be too hot or too cold. We need medium hot oil for crisp and flaky mathris.
- To check the temperature of oil, drop a small bit of dough in the oil, if it floats immediately and do not turn brownish too quick, means oil is ready to use.
- Carefully drop mathris in the pan. Do not overcrowd the pan. If you are making in large quantity, fry in small batches. 8-10 mathris at a time.
- Stir in between for evenly cooking. Have a close watch at the temperature of oil, it should remain at same medium hot at all the time.
- Fry the mathris till crisp and golden. Remove from the pan.
- Serve with your favorite tea and pickle.
Equipment Used for This Recipe
- Oil Strainer
Notes & Tips
- I fresh fenugreek is not available, you can use kasuri methi/dried fenugreek leaves as well for the recipe.
- You could also use peppercorns in place of black pepper powder, if may desired!
- Do not worry about shape, just pinch a ball from dough, roll and flatten with the help of your palms. Methi Mathri is slightly thick in size.
- Store in an airtight container and they are good to go for up to 2 weeks.
- Air Fryer Method: Place all the mathris in the air fryer basket and air fry for 15-18 mins at 180°C. Make sure to flip in between the time for evenly cooking. Time may differ depending on the thickness of mathris and brand of air fryer.
Nutrition Information (Note: Approximate)
FAQs – Methi Mathri Recipe
What is the taste of Methi Mathri?
Methi Mathri has a unique blend of flavors that make it an irresistible snack. The star ingredient, fenugreek leaves (methi), imparts a slightly bitter, earthy taste. This flavor is beautifully complemented by the warm, earthy aroma of cumin seeds and the subtle tanginess of carom seeds. The result is a deliciously crispy, savory snack with an intricate taste profile that is simply hard to resist.
How can I make Methi Mathri more flavorful?
To make Methi Mathri even more flavorful, you can experiment with additional spices and herbs. Try incorporating a pinch of dry mango powder (amchur) for a tangy twist or a dash of red chili powder for some heat. You can also mix in other aromatic herbs like dried coriander or mint leaves. Don’t be afraid to get creative and personalize the recipe according to your taste preferences.
Can I make Methi Mathri without deep-frying?
Absolutely! You can enjoy Methi Mathri without deep-frying by opting for a baked version. Simply arrange the rolled-out Mathri pieces on a parchment-lined baking sheet and bake them in a preheated oven at 180°C (350°F) for 20-25 minutes or until they turn golden brown. This healthier alternative offers the same delightful flavors and crispy texture without the extra calories from frying.
What is the shelf life of Methi Mathri?
Methi Mathri can be stored in an airtight container at room temperature for up to 2-3 weeks. Be sure to let the Mathri cool completely before transferring them to the container, as any residual warmth can create moisture and reduce their shelf life. When stored correctly, you can enjoy the same crispy, mouth-watering snack for an extended period.
How do I serve Methi Mathri?
Methi Mathri is best served at room temperature as a teatime snack or an accompaniment to a hot cup of masala chai. You can also serve it with tangy chutneys or pickles, which perfectly balance the earthy flavors of the Mathri. It makes for a fantastic appetizer or finger food during parties and festive occasions.
Are there any vegan or gluten-free options for Methi Mathri?
Yes! To make vegan Methi Mathri, simply replace the ghee or butter in the dough with a plant-based alternative, such as olive oil or vegan butter. For a gluten-free version, swap the whole wheat flour with a combination of rice flour and chickpea flour (besan). These alternatives will allow you to enjoy the same tasty Methi Mathri while catering to dietary restrictions.
Can I use dried fenugreek leaves (Kasuri Methi) instead of fresh ones?
While fresh fenugreek leaves are ideal for Methi Mathri, you can certainly use dried fenugreek leaves (Kasuri Methi) as a substitute. The dried leaves have a more concentrated flavor, so be sure to use them in moderation, typically half the quantity of fresh leaves. Before using, crush the dried leaves between your palms to release their aroma and add them directly to the dough.
What other types of Mathri can I try?
There are various types of Mathri you can explore beyond the classic Methi Mathri. Some popular variations include Palak Mathri (spinach), multigrain Mathri, cheese-filled Mathri, and sesame seed Mathri. Feel free to get creative with the ingredients and flavors, and you may just discover your own unique version of this delightful snack.
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