Introduction

Today, we're making crispy methi mathri using whole wheat flour, not refined flour. First, sauté methi leaves to reduce bitterness. Then, mix flour, semolina, ajwain, black pepper, salt, sesame seeds, turmeric, and red chili powder. Use ghee for the dough and a ghee-cornflour mixture for layering.

Roll out the dough, apply the ghee-cornflour mix, fold to form layers, and shape the mathri. Fry on low heat until crispy.

Enjoy this crunchy methi mathri with tea! Don't forget to subscribe, share, and like!

Ingredients of Crispy Atta Methi Mathri

Portion servings: 6-7 pax

Preparation time: 10 mins

Cooking time: 50 mins

For Sauteing Methi:

• Oil: 1 tbsp
• Methi leaves: 1 bundle
• Salt: ½ tsp

For Making Mathri Dough:

• Wheat flour: 1½ cup
• Suji: ½ cup
• Ajwain: ½ tbsp
• Black pepper powder: ½ tsp
• Salt: 1 tsp
• Sesame seeds: 2 tbsp
• Turmeric powder: ½ tsp
• Red chilli powder: ½ tsp
• Ghee: 2 tbsp
• Cooked methi (from above): as required
• Water: as required

For Cornflour Paste:

• Ghee: 2 tbsp
• Cornflour: 2 tbsp

For Frying:

• Oil for deep frying

Instructions of Crispy Atta Methi Mathri

Step 1: Prepare Methi Leaves

Start by washing a bundle of fresh methi leaves thoroughly to remove any dirt or impurities.

Chop the methi leaves finely and heat 1 tbsp of oil in a pan. Once the oil is hot, add the chopped methi leaves along with ½ tsp of salt.

Sauté the methi leaves until all the moisture evaporates. This should take a few minutes. Once done, set the sautéed methi aside to cool completely.

Step 2: Make the Dough

In a large mixing bowl, combine 1½ cups of wheat flour and ½ cup of suji. Add the sautéed methi leaves into the mixture.

Now, add the spices: ½ tbsp of ajwain, 2 tbsp of sesame seeds, ½ tsp of black pepper powder, ½ tsp of turmeric powder, and ½ tsp of red chilli powder. Mix everything well.

Next, add 1 tsp of salt and 2 tbsp of ghee to the mixture. Rub the ghee into the flour mixture with your fingers until it resembles breadcrumbs.

Gradually add water, little by little, and knead to form a stiff dough. Once the dough is ready, cover it and let it rest for a while.

Step 3: Prepare Cornflour Paste

In a small bowl, melt 2 tbsp of ghee and mix it with 2 tbsp of cornflour. Stir it until a smooth paste forms.

This cornflour paste will help create the flaky layers in the mathri when we shape them.

Step 4: Shape the Mathri

Once the dough has rested, divide it into smaller portions. Roll each portion into a ball and then roll it out into a thin, even circle using a rolling pin.

Apply a thin layer of the prepared cornflour paste on the rolled-out dough.

Now, fold the sides of the circle inwards to form a rectangle. Apply more paste on top and fold it like a letter (in thirds), creating a layered effect.

Roll out the folded dough gently into a thick rectangle. Using a knife, cut the rectangle into batons of equal size.

Step 5: Fry the Mathri Batons

Heat oil in a deep pan on medium heat. It’s important that the oil is not too hot, or the mathris will cook unevenly.

Carefully fry the batons in batches, turning them occasionally to ensure even browning. Fry until they are golden and crispy on all sides.

Remove the fried mathris from the oil and place them on paper towels to drain excess oil.

Step 6: Cool and Store

Once the mathris are fried, allow them to cool completely on a wire rack or a plate. This will help them stay crispy.

Once cooled, store the mathris in an airtight container. They will stay fresh for up to 10 days and remain crispy.

About the Recipe

This recipe uses fresh methi leaves that are sautéed lightly with salt to reduce their bitterness. This step brings out their amazing flavor without overpowering the snack.

The dough is made with whole wheat flour, a little semolina, and basic spices like ajwain, black pepper, and a pinch of sugar to balance the taste. A special mixture of ghee and cornflour is used to create layers, making the mathri extra flaky.

Frying the mathri on low heat ensures it becomes perfectly crispy and golden brown. It’s an excellent snack for tea time, especially during the winter season.

Cooking Tips

• Always sauté the methi leaves with a little salt before adding them to the dough. This removes bitterness and enhances the flavor.
• Use a tight dough for this recipe. This helps in achieving the perfect texture of the mathri.
• Fry the mathri on low heat to cook it evenly and make it crispy without burning.
• For perfect layers, apply the ghee and cornflour mixture thinly and evenly while folding the dough.
• Add a small pinch of sugar to balance the flavors. It works wonders with the spices.

Pairing Guide

This crispy atta methi mathri pairs wonderfully with a hot cup of masala chai. The earthy flavor of methi complements the spiced tea beautifully.

You can also serve it with a tangy pickle or a sweet chutney for an extra burst of flavor. It’s a versatile snack that can be enjoyed at any time of the day.

Frequently Asked Questions

1. Can I use dried methi leaves for this recipe?

Fresh methi leaves are recommended for this recipe, but you can use dried methi (kasuri methi) if fresh ones are unavailable. Just soak the dried methi in water for a few minutes before using.

2. Why do we sauté the methi leaves?

Sautéing the methi leaves with salt removes their bitterness and enhances their natural flavor.

3. Can I skip the cornflour and ghee mixture?

The cornflour and ghee mixture is essential for creating flaky layers in the mathri. Skipping it will affect the texture.

4. What oil should I use for frying?

Use any neutral cooking oil with a high smoke point, such as sunflower or vegetable oil, for frying.

5. How do I store methi mathri?

Once cooled, store the mathri in an airtight container. It will stay fresh and crispy for up to 10 days.

6. Can I bake the mathri instead of frying?

Yes, you can bake the mathri at 180°C (350°F) for 15-20 minutes, flipping halfway through. However, it may not be as flaky as the fried version.

7. Why did my mathri turn out soft?

If the dough was too soft or the oil was too hot, the mathri might turn out soft. Make sure the dough is tight and fry on low heat.

8. Can I add other spices?

Absolutely! You can experiment with spices like cumin, fennel, or even garam masala for different flavors.

9. Can I use maida instead of atta?

This recipe is designed to use atta for a healthier version. You can use maida if you prefer a traditional texture.

10. What’s the best way to serve methi mathri?

Serve methi mathri with a hot cup of chai or coffee. It also pairs well with yogurt or a tangy pickle.