Mathri | Whole Wheat flour Methi Mathri | Diwali snacks

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.

Print Recipe

Methi Mathri

Mathri is a crunchy savory snack that can be prepared within 30 minutes. A simple dough is made from wheat flour semolina & dried kasuri methi leaves. They are then deep fried.

Course

appetizer, evening snack

Cuisine

indian, north indian

Keyword

Diwali, Kasuri Methi Leaves

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Mathris

Ingredients

• 3/4th Cup whole wheat flour
• 2 tablespoon Semolina/Sooji
• 1/2 teaspoon Carom Seeds Ajwain
• 1 easpoon Nigella Seeds Kalonji
• 1/2 teaspoon jeera
• 1 teaspoon Black Pepper Powder increase quantity based on your preference
• 1 teaspoon hing/Asafetida
• 2 tablespoon Kasuri Methi leaves
• 2 tablespoon Oil or Ghee to prepare dough
• Oil (for deep frying

Course appetizer, evening snack Cuisine indian, north indian Keyword Diwali, Kasuri Methi Leaves Prep Time 10 minutes Cook Time 30 minutes Servings Mathris Ingredients 3/4th Cup whole wheat flour 2 tablespoon Semolina/Sooji 1/2 teaspoon Carom Seeds Ajwain 1 easpoon Nigella Seeds Kalonji 1/2 teaspoon jeera 1 teaspoon Black Pepper Powder increase quantity based on your preference 1 teaspoon hing/Asafetida 2 tablespoon Kasuri Methi leaves 2 tablespoon Oil or Ghee to prepare dough Oil (for deep frying

Instructions

1. Take all the dry ingredients in a bowl

   
2. Add water and form a stiff dough

   
3. Close the dough with a cloth so that it doesn't get dried out
4. After 10 minutes divide the dough into two portions
5. Roll each portion to a slightly thicker Roti

   
6. Use a cookie cutter and cut them into circles or your desired shape

   
7. Use a fork and poke some holes in the dough. This will prevent the Mathris from puffing up too much

   
8. Heat oil and start frying the mathris in medium flame

   
9. Wait until the bubble stops and then remove them from oil

   
10. Drain the extra oil in Kitchen Towel

    
11. Delicious Methi Mathris are ready to be served. These are perfect snack for tea and can also be added to our celebratory lunch/dinner menu during this Diwali