Snack Recipes-Methi Mathri

In today’s fast-paced world, having quick and easy snacks ready is essential for every home. Particularly in the evenings when cravings hit or during travel, having a delicious snack on hand can make all the difference. One such classic Indian snack is Methi Mathri—crispy, flaky, and bursting with flavor. This blog post will guide you through making two delightful versions of Methi Mathri, perfect for pairing with your evening tea or packing for travel. With an impressive shelf life of up to two months when stored properly, these snacks are not only delicious but practical too!

Methi Mathri

Methi Mathri is a savory snack made from flour and flavored with methi (fenugreek leaves) and spices. The crispy texture, combined with rich flavors from spices and ghee, makes them irresistible.

Nutritional Benefits

Methi is renowned for its health benefits, including improving digestion and regulating blood sugar levels. Coupled with whole wheat flour, these snacks become a wholesome treat for all ages.

Why Make Methi Mathri at Home?

• Quality Control: You can use fresh ingredients and avoid preservatives.
• Personalized Flavor: Adjust the spice levels to your preference.
• Shelf Life: They can be stored for a long time without spoiling.

Ingredients Required

Before starting the cooking process, gather the ingredients listed below:

For the Dough:

• 3 cups all-purpose flour (maida)
• 3-4 tablespoons of ghee (clarified butter)
• Salt (to taste)
• 1 tablespoon cumin seeds (jeera)
• ½ tablespoon ajwain (carom seeds)
• ½ tablespoon black pepper (whole)
• 1-2 teaspoons chili flakes
• 1 tablespoon kasuri methi (dried fenugreek leaves)

For the Slurry:

• Additional ghee for layering

For Frying:

• Oil (for deep frying)

Cooking Process

Let’s dive into the cooking process, where we will explore how to create both types of Methi Mathri!

Step-by-Step Guide to Make Methi Mathri

Preparing the Dough

Roasting Spices:

Begin by roasting the cumin, ajwain, and black pepper in a pan for about 1-2 minutes until fragrant. Once roasted, grind them into a coarse powder.

Mixing Ingredients:

In a large bowl, add the all-purpose flour, the ground spice mix, chili flakes, salt, and kasuri methi. Mix them well.

Next, add the ghee and start mixing it to form a crumbly texture.

Kneading the Dough:

Gradually add water and knead the dough to a medium consistency. Cover it with a damp cloth and let it rest for about 30 minutes.

Preparing the Slurry

Making the Slurry: In a separate bowl, mix 6-7 tablespoons of ghee with some flour to create a thin paste. This will be used for layering later.

Rolling and Layering

Dividing the Dough: Divide the rested dough into two parts. Roll out one part into a flat round shape.

Applying the Slurry: Spread a thin layer of the slurry over the rolled-out dough, ensuring even coverage.

Layering: Using the same process, roll out another piece of dough, apply the slurry, and place it on top of the first. Repeat this with a third piece. Roll the layered dough carefully to maintain the structure.

Shaping the Methi Mathri

Cutting the Pieces: Cut the rolled dough into small, bite-sized pieces using a sharp knife. You can choose to press them down lightly to ensure they cook evenly.

Frying the Mathri

Heating Oil: In a pan, heat oil on medium to low heat. The key is to avoid overheating the oil, which can lead to uneven cooking.

Frying: Gently drop the cut pieces into the hot oil. Fry them until they turn golden brown and crispy. Ensure to keep flipping them occasionally for even cooking.

Final Touch and Storage

• Once cooked, remove them from the oil and place them on paper towels to drain excess oil.
• Allow them to cool before transferring to an airtight container. Proper storage will keep them crispy for up to two months!

Making Methi Mathri at home is not only simple but also a rewarding culinary experience. These crunchy snacks are perfect companions for evening tea, road trips, or even a casual gathering with friends. With the ability to store them for an extended period, you’ll always have a tasty treat on hand.

Tips for the Best Methi Mathri

• Quality Ghee: Using good quality ghee imparts an exceptional taste.
• Resting the Dough: Allowing the dough to rest helps in gluten development, leading to crispier mathris.
• Consistent Oil Temperature: Maintaining a low flame ensures even cooking and prevents burning.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used for a healthier version, although the texture may vary slightly.

How do I know when the Mathri is done frying?

The mathris should be golden brown. A good trick is to take one out and break it to check if it’s cooked thoroughly from the inside.

Can I add other spices?

Absolutely! Feel free to experiment with spices like turmeric or coriander powder for added flavor.

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