Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Khasta methi mathri is a popular, classic Indian savoury snack. If you purchase the readymade version from the market, you will note that they are typically prepared with all-purpose flour. In this recipe, however, we are using whole wheat flour to make them healthier. For added flavour, we add kasuri methi, or dry fenugreek leaves.
These mathris can be served with pickle or with a cup of hot tea as an evening snack—or anytime you need something to munch on. Try making them and share your feedback.
|Prep time||Cook time||Ready in||Yields|
- 2 cups atta (whole wheat flour)
- 1 tsp ajwain (carom seeds)
- 1 tsp coarsely ground kali mirch (black peppercorns)
- 2 tsp kasuri methi (dry fenugreek leaves)
- 1 tsp bhuna jeera (roasted cumin seed powder)
- 1/2 tsp salt
- 4 tbsp or more desi ghee (clarified butter)
- Water, as needed, for the dough
- Oil, as needed, for frying
- Put the atta in a paraat (a large plate with riased edges) and add the ajwain, coarsely ground kali mirch, kasuri methi, bhuna jeera powder and salt. Pour in the desi ghee and mix until well combined. Take a fistful of flour and press the fist tight then open it. If the mixture binds and holds shape the amount of ghee used as shortening, it is ready. If it doesn't hold its shape, add a little more ghee until the mixture holds shape.
- Add water little by little and knead the flour to make a hard/tight dough. Cover and set aside for 15 minutes.
- After 15 minutes, grease your hands with a little ghee and knead for about 2 minutes.
- Take a small portion of the dough, shape into a log and snip off small portions about the size of a small lemon. Shape each portion into a round-shaped mathri by pressing it in between the palms.
- Drop the mathris in hot oil kept on low heat and let them fry undisturbed until they start to rise on their own. Flip them over a few times and fry until they are crisp and golden. Fry in batches if needed.
- Transfer to a plate and let them cool down completely. Store them in an airtight container.
- Serve with hot tea as an evening snack. These mathris will keep well for 2 to 3 months.
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