Methi Mathri
Crisp, flaky mathri with the warm aroma of dried fenugreek and carom seeds. This classic tea-time snack keeps well in a jar and has a savory bite that makes it easy to reach for one more piece.
For 16 servings
- mix · ~3 min
Mix the dry ingredients.
1.Add all-purpose flour to a wide bowl.2.Mix in dried fenugreek leaves, carom seeds, crushed black pepper, and salt.3.Stir well so the spices and fenugreek are evenly spread through the flour. - knead · ~7 min
Rub in the ghee and make the dough.
1.Add ghee to the flour mixture.2.Rub it in with your fingertips until the mixture looks crumbly and holds shape when pressed.3.Add water little by little and bring it together into a stiff dough.4.Knead just until smooth without making the dough soft.TIPA stiff dough helps the mathri stay flaky and crisp instead of puffing like puri. - rest · ~15 min
Cover and rest the dough.
Cover the dough and let it rest for 15 minutes so the flour hydrates evenly and becomes easier to roll.
- prep · ~10 min
Shape the mathri.
1.Divide the dough into 16 equal portions.2.Roll each portion into a small thick disc, about 2 inches wide.3.Prick each disc 4 to 5 times with a fork so it cooks evenly and stays crisp.TIPKeep the discs slightly thick; very thin mathri turn hard instead of flaky. - fry · ~25 min
Fry the mathri on low heat.
1.Heat oil in a kadai over low to low-medium heat.2.Slide in a few shaped discs without crowding the pan.3.Fry slowly, turning now and then, until both sides are deep golden and crisp.4.Lift them out and let excess oil drip back into the pan before frying the next batch.TIPLow heat is the key here. High heat browns the outside too fast and leaves the center undercooked. - rest · ~20 min
Cool the mathri completely.
Set the fried mathri on a plate and cool fully before storing. They crisp up more as they cool.
- serve
Serve or store in an airtight jar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Crush the kasuri methi and ajwain lightly before mixing so their aroma spreads through every bite.
- 2Rub the ghee into the flour until a fistful holds its shape; that moyan is what gives mathri its flaky bite.
- 3Add water very gradually and keep the dough stiff, or the mathri can puff and lose their classic layered crunch.
- 4Prick each disc well with a fork so steam escapes and the centers cook crisp instead of turning bready.
- 5Fry on low to low-medium heat only; if the oil is too hot, the outside darkens before the inside dries out.
- 6Cool completely before jarring, because trapped steam will soften the mathri and shorten their shelf life.
Adapt it for your goals.
Atta
Use whole wheat flour in place of all-purpose flour for a nuttier, more rustic mathri with a heartier bite.
bakedBaked
Bake the pricked discs instead of deep-frying for a lighter tea-time snack with less active frying.
spicierSpicier
Add extra crushed black pepper or a pinch of red chili powder if you like a sharper, more savory finish.
veganVegan
Replace ghee with a neutral oil for the dough to make the mathri dairy-free while keeping them crisp.
Why this is on our healthy list.
Herb-Forward Savory Snack
Dried fenugreek leaves add characteristic aroma and a plant-based herbal note that makes this snack more flavorful than plain fried crackers.
Digestive Spice Support
Ajwain is traditionally used in savory Indian snacks and pairs well with fried dough, adding both flavor and digestive appeal.
Portion-Friendly Tea Snack
Because the mathri are small, crisp discs, they are easy to serve in modest portions alongside tea or chutney.
Frequently asked questions
They were likely fried on heat that was too high or stored before fully cooling. Fry slowly on low heat and cool completely before sealing in a jar.
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