A classic North Indian savory snack that's crispy, flaky, and wonderfully aromatic. These deep-fried crackers are flavored with dried fenugreek leaves (kasuri methi) and are a perfect companion for a hot cup of tea.
Prep35 min
Cook25 min
Servings6
Serving size: 5 pieces
346cal
6gprotein
38gcarbs
19g
Ingredients
2 cup All Purpose Flour
0.25 cup Semolina (Fine variety, also known as Suji or Rava)
3 tbsp Dried Fenugreek Leaves (Also known as Kasuri Methi)
1 tsp Carom Seeds (Also known as Ajwain)
1 tsp Black Peppercorns (Coarsely crushed)
1 tsp Salt (Adjust to taste)
0.25 cup Ghee (Melted, for shortening (moyan))
0.5 cup Water (Use as needed, might need slightly more or less)
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Crispy Methi Mathri with tangy mango pickle – a fiber-rich, homestyle snack that hits the spot!
This rajasthani dish is perfect for snack. With 424.62 calories and 6.21g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For deep frying)
Instructions
1
Prepare the Dry Mixture
In a large mixing bowl, combine the all-purpose flour, semolina, salt, and coarsely crushed black peppercorns.
Lightly crush the dried fenugreek leaves and carom seeds between your palms to release their aroma, then add them to the bowl.
Whisk everything together until well combined.
2
Incorporate the Shortening (Moyan)
Pour the melted ghee over the flour mixture.
Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, damp sand or breadcrumbs.
To check for the correct consistency, take a small amount of the mixture in your fist and press it. It should hold its shape and not crumble immediately. This step is crucial for flaky mathris.
3
Knead and Rest the Dough
Gradually add water, a tablespoon at a time, and knead to form a very stiff and tight dough. Be careful not to add too much water; the dough should not be soft like chapati dough.
Knead for 3-4 minutes until it comes together.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This allows the semolina to absorb moisture and the gluten to relax.
4
Shape the Mathris
After resting, knead the dough for another minute.
Divide the dough into 30 small, equal-sized balls.
Take one ball, press it flat between your palms, and then use a rolling pin to roll it into a small disc about 2 inches in diameter and 1/4 inch thick.
Using a fork, prick the surface of the rolled mathri 5-6 times on both sides. This prevents it from puffing up like a puri while frying.
Repeat the process for all the dough balls, keeping the shaped mathris covered with a cloth to prevent them from drying out.
5
Fry the Mathris
Heat the oil in a deep pan (kadai) over medium heat. To test the oil, drop a tiny piece of dough into it. It should sizzle and rise to the surface slowly. If it rises too quickly, the oil is too hot.
Reduce the heat to low or medium-low. Gently slide 5-7 mathris into the oil, ensuring not to overcrowd the pan.
Fry on low heat for 8-10 minutes, flipping them occasionally, until they are golden brown and crisp on both sides. Frying slowly is the key to a perfectly crisp mathri that is cooked through.
Once done, use a slotted spoon to remove the mathris, letting the excess oil drip back into the pan.
6
Cool and Store
Place the fried mathris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Allow them to cool completely to room temperature. They will become even crispier as they cool.
Once completely cooled, store the Methi Mathris in an airtight container. They will stay fresh and crisp for up to 4 weeks.
Servings64
Serving size: 1 tbsp
78cal
0gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.