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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.
Prepare the Dry Mixture
Incorporate the Shortening (Moyan)
Knead and Rest the Dough
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.
This north_indian recipe takes 60 minutes to prepare and yields 6 servings. At 346 calories per serving with 5.73g of protein, it's a moderately challenging recipe perfect for snack.
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Shape the Mathris
Fry the Mathris
Cool and Store
Replace half or all of the all-purpose flour with whole wheat flour (atta) for a more fibrous and nutritious snack. The texture will be slightly denser.
Add 1/2 teaspoon of red chili powder or a finely chopped green chili to the dough for a spicy variation.
Incorporate other spices like 1/4 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, and a pinch of asafoetida (hing) for a more complex flavor profile.
For a lower-fat option, preheat your oven to 180°C (350°F). Arrange the pricked mathris on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crisp. The texture will be more like a biscuit than a fried cracker.
The carom seeds (ajwain) and black pepper in this recipe are well-known in traditional medicine for their digestive properties, helping to alleviate indigestion and flatulence.
Dried fenugreek leaves (kasuri methi) are a noteworthy source of dietary iron, which is crucial for forming hemoglobin, transporting oxygen in the blood, and preventing anemia.
As a carbohydrate-rich snack made from flour and semolina, mathris offer a quick and sustained source of energy, making them a satisfying treat between meals.
This usually happens for two reasons: the dough was too soft, or the mathris were fried on high heat. Ensure your dough is very stiff and always fry on a low to medium-low flame for a longer time to cook them through and make them crisp.
When cooled completely and stored in a clean, airtight container at room temperature, Methi Mathris can stay fresh and crispy for up to 4 weeks.
Yes, you can bake them at 180°C (350°F) for 20-25 minutes until golden. However, the texture will be different – more like a firm biscuit or a baked cracker rather than the traditional flaky, fried mathri.
Methi Mathri is a traditional deep-fried snack, which makes it high in calories and fat. It should be enjoyed in moderation as part of a balanced diet. The inclusion of fenugreek leaves and spices does add some nutritional value.
One serving of approximately 5 mathri pieces contains around 340-360 calories, primarily from carbohydrates and fats from the flour, ghee, and frying oil.
Excess oil absorption is typically caused by frying at too low a temperature or having a dough that is too soft. Ensure the oil is hot enough (a small piece of dough should rise slowly) before you start frying, and maintain a stiff dough consistency.
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