Methi Mathi

Methi mathi is bliss in a cracker

All mathi is good mathi but there’s something special about methi mathi. The earthy notes of the fenugreek make the mathi savory and delicious. As a rule, mathi goes with all things and times of day. Plain, black pepper, or sweet, whether you need a savory tea snack, a midday nibble, or something to put out before a meal. Mathi is simply, the Punjabi chip. Crisp, crunchy, wheaty, and delicious.

You can use fresh fenugreek if it’s available, but I find dried fenugreek easier. It’s easier to crumble, cook, and doesn’t stay raw in the middle or inside of the mathi. These little beauties are incredibly easy to make and can be stored for a week or more, if kept in an air tight container. You can use mathi as a snack, base for a chat, or serve them with dip. I love them because they’re much more flavorful and hearty than ye’ old generic all purpose flour crackers. And in Punjab, mathis are synonymous with snacking. Clearly, they can and are made year round, but come Diwali, they’re ever present. Whether you’re visiting someone for tea or cocktails, you’re sure to see these little beauties on a platter.

Now, if you’re pretending to be healthier, like I am, but still want to eat mathi – you could consider sticking these in the air fryer. You’ll want to heat the air fryer to about 270 degrees, and fry these for 20 minutes. Then make sure to let them cool completely before putting them away.

A couple more lovely snacks:

Methi Mathi

Course: SnacksCuisine: PunjabiDifficulty: Easy

Mathis

40

mathis

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups all purpose flour

• 1/4 tsp salt

• 2 tbsp ghee or oil

• 3/4 cup water

• 1/4 cup dried methi, crumbled

• Oil for frying

Equipment/Specialty Items

• Kasoori MethiKasoori Methi

Directions

• Mix:
• In a medium bowl, sift in flour and salt.
• Mix in dried methi.
• Add in ghee/oil and water.
• Knead the dough with a firm hand to avoid too much air in it.
• Cover and leave for 30 minutes.
• Roll:
• Dust work surface with flour.
• Roll dough till it’s 1/4-1/2 inch thick.
• Cut:
• Using a round cookie cutter, cut out as many mathis as you can.
• Re-roll dough, and repeat until the dough is finished.
• With a fork poke a couple holes in each piece.
• Fry:
• In medium size pot pour 3 inches of oil.
• Heat oil over medium heat till lightly smoking.
• Fry in batches till the pieces are a reddish golden brown.
• Remove and set aside on a few paper towels over a cooling rack.
• I find it’s best to double fry them to ensure that they’re crispy. Remember you don’t want these chewy, they need to have a crisp snap to them.
• Air Fryer Option:
• Heat air fryer to 270 degrees.
• Fry in batches till the pieces are a reddish golden brown, Approximately 20 minutes.
• Cool completely before storing.
• Serve:
• Serve with tea or coffee as a savory snack or the more common use as the base of your chaat.

Notes

• Store in an air tight container.

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook