Methi Mathri

Recipe by
Total Time:
25 mins
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Traditional sweets and snacks are of the essence when it comes to Diwali and the celebrations are simply incomplete without home-cooked stuff. This time celebrate the festival by indulging in some sweet as well as tangy treats.

Here are some mouth-watering recipes by Chef Sanjeev Kapoor.

Take a look at more Snacks Recipes. You may also want to try Healthy Kanda Bhaji or Onion Bajji, Best Onion Rings Bajji, Easy Plain Ragda Patties

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  • 2 cups - Refined flour (maida)
  • Salt to taste
  • 1.5 tsp - Carom seeds (ajwain)
  • 1 tbsp - Dried Fenugreek leaves (kasoori methi)
  • 5 tbsp - Nutralite
  • Oil for deep-frying

How to Make Methi Mathri

  • Take flour in a bowl, add salt, carom seeds and dried fenugreek leaves and mix well.
  • Add Nutralite and mix well. Add sufficient chilled water and knead into a hard dough. Cover and rest the dough for 15 minutes.
  • Divide into 24 equal balls and flatten them slightly.
  • Roll them out thinly into small puris and fold in half and then fold again to make a triangle.
  • Stick a clove at one corner making it appear like a paan.
  • Lightly prick them with a fork so that the mathris do not rise like puris.
  • Heat sufficient oil in a kadai Slide in the mathris and deep-fry on medium heat till golden brown and crisp.
  • Drain on absorbent paper and cool completely.
  • Serve or store in air tight tins.