Fresh Methi and Besan Mathri Recipe

Mathri is an Indian flaky biscuit snack with mild to spicy taste. It is generally made using all purpose flour, water and spices. They are made in various shapes and sizes like round, heart, star, etc. Made all through the year but especially during festival seasons this tasty snack is served with tea or pickle. Here we show you how to make it with fresh fenugreek leaves, all purpose flour and chickpea flour (gram flour / besan). Do try it this festival season and serve it with happiness!

Click the PLAY BUTTON below to view the video recipe of Fresh Methi and Besan Mathri:

INGREDIENTS:

1/4 cup fenugreek leaves

1/8 cup water

1/2 cup all purpose flour (maida)

1/2 cup chickpea flour

1/2 tsp salt or to taste

1/2 tsp coarsely ground black pepper

1/4 tsp carom seeds

1/4 tsp turmeric powder

2 tbsp melted ghee (clarified butter)

Oil for deep frying

SERVES: Makes 14-15 Methi & Besan Mathri 

PREPARATION TIME: 10 Min

COOKING TIME: 18 Min

TOTAL TIME: 28 Min

* 1 CUP = 237 ML

METHOD:

1. Microwave fenugreek leaves and water in a microwave safe bowl on HIGH for 30 seconds. Alternatively blanch on cooktop.

2. Mix well and allow to come to room temperature.

3. In a bowl mix all purpose flour (maida), chickpea flour, salt, ground black pepper, carom seeds, turmeric powder, ghee and fenugreek leaves prepared in previous steps (without water).

4. Knead a medium stiff dough using 1-2 tsp water of fenugreek leaves.

5. Cover and let it rest for 10 min.

6. Knead the dough to a smooth texture and prepare a big ball out of it.

7. Heat oil for deep frying while rolling mathri.

8. Roll dough in to thick paratha shape and using a cookie cutter of round or any other shape cut mathri. 

9. Collect extra dough and roll it again as per previous step.

10. Prick mathri using fork or knife so that it does not puff up while frying.

11. Prepare all mathri in same way.

12. Check oil by putting a small dough portion in oil. If there are bubbles but the dough is coming up slowly then temperature is perfect. If it comes very fast up it is more hot and if there are no bubbles it is very cold. 

13. Keep flame low and fry 7-8 mathri at a time till golden pink colour for about 7-8 min on low flame.

14. Take it out on a paper napkin.

15. Fry remaining mathri in same way.

16. Fresh Methi & Besan Mathri is ready. You can store it in air tight container for 1 week.

TIPS:

1. For kneading dough use the same water used for blanching fenugreek leaves.

2. You can either make a big paratha out of dough and cut small mathri out of it or else make small balls and roll it in to round mathri shape. For cutting mathri you can use any shape cookie cutter or any small bowl or steel box.

3. You can roll mathri in to thick or thin shape as desired.

4. Cook mathri for 7-8 min on low flame and keep turning it in between. Don't hurry while frying mathri or else it will remain under cooked inside. Cook till golden pink colour. 

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