I never knew about this snack until I moved to London in 2014. One day when we went to grocery shopping to Indian Store we picked up few packets of Haldiram snacks. Addicted to Mathri since then. Also our neighbour was from Uttar Pradesh and she makes Mathri so often especially during Diwali, Holi and for our potluck dinners. Learnt this recipe from her. She uses All Purpose Flour and lots of butter to make the dough. It gives that perfect crunch & texture to mathris. I tried recreating her recipe with less fat and using Whole Wheat Flour.
Only thing you need to be careful while making these Mathris is the temperature of oil. It shouldn’t be too hot. If the oil is too hot the outer layer will brown quickly however the centre of Mathri will be soggy. If you are using Induction Hob make sure to move the Oil Pan to a different empty base for few seconds. And then keep the oil to the original position where you were frying. This way we can maintain the temperature in the frying pan
Since I didn’t have fresh Methi Leaves I used Kasuri Methi leaves in the dough. You can use fresh leaves if you have them. I have used Black Pepper Powder to add spice to the Mathri dough. You can add chilli powder too. These are like spicy biscuits. Perfect snack for the toddlers. Have also tried baking a similar recipe here. More like savory Baked Whole Wheat Biscuits 😋 If you are conscious about using less oil then you can try the baked version too.
The following measurement yields around 20-25 mini Heart shaped Mathris. If you don’t have cookie cutter you can just shape the dough into circles & deep fry them.