Shaswati Methi Mathri is a popular Indian snack that combines the flavors of fenugreek (methi) leaves with a crispy, savory pastry made from a blend of flours and spices. It’s a traditional and beloved snack that is often prepared during festivals, special occasions, or as a delightful accompaniment to tea or coffee.
Preparation Time: 30 minutes
Total frying time: 30 minutes
Total Time: 1 hour
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For the Mathri:
– 1 cup Maida (All-purpose flour)
– ¼ cup Atta (Whole wheat flour)
– 1 tsp Besan (Gram flour)
– Salt, to taste
– 2 tbsp Ghee (Clarified butter)
– ¼ tsp Crushed coriander seeds
– A pinch of Baking soda
– A pinch of Baking powder
– 1 tbsp Kasuri Methi (Dried fenugreek leaves)
– ¼ tsp Ajwain (Carom seeds)
– Chilled water, as required to make the dough
For frying:
– Oil, for deep frying
How to make methi mathri
1. In a large mixing bowl, combine the Maida, Atta, Besan, salt, crushed coriander seeds, baking soda, and baking powder.
2. Add the ghee to the dry ingredients. Mix well until the mixture resembles coarse crumbs.
3. Crush the Ajwain between your palms to release its flavor and aroma, then add it to the mixture.
4. Add the Kasuri Methi to the mixture and mix everything together.
5. Gradually add chilled water in small portions while kneading the dough. Knead until you have a smooth and firm dough. The dough should not be too soft. Cover the dough with a damp cloth or plate and let it rest for about 15-20 minutes.
6. Heat oil in a deep pan or kadai over medium heat.
7. While the oil is heating, divide the dough into small, equal-sized balls. Roll each ball between your palms to make a ball.
8. Now press them between your palms to flatten the dough balls or you can make it into your preferred shape.
9. Carefully slide the flatten disc into the hot oil, a few at a time, and fry them on medium-low heat.
10. Flip them occasionally to ensure even frying. Fry until they turn golden brown and crispy. This should take about 7-8 minutes per batch.
11. Once the Mathris are fried to a golden brown, remove them using a slotted spoon and place them on paper towels to drain excess oil.
12. Allow the Mathris to cool completely before storing them in an airtight container.
Your Methi Mathris are ready to be enjoyed as a crispy and savory snack! These can be served with tea or as an accompaniment to your meals.
Here, you can read it in Bengali – মেথি মাঠরি
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