Introduction:
Methi Mathri is a delectable and crunchy snack that holds
a special place in Indian cuisine. With its perfect blend of fenugreek leaves
(methi) and spices, Methi Mathri offers a unique taste that is both savory and
addictive. Whether you enjoy it with a cup of tea or as an accompaniment to
your meals, this savory treat is sure to leave your taste buds delighted. In
this article, we will explore the fascinating world of Methi Mathri, share an
authentic Methi Mathri recipe, and address some frequently asked questions to
help you master this flavorful delicacy.
Methi Mathri Recipe: A Flavorful Experience
Here's an authentic recipe to make Methi Mathri at home:
Ingredients:
- All-purpose flour (maida): 2 cups
- Gram flour (besan): 1/4 cup
- Semolina (sooji/rava): 2 tablespoons
- Dried fenugreek leaves (kasuri methi): 1 tablespoon
- Carom seeds (ajwain): 1 teaspoon
- Black peppercorns (coarsely crushed): 1 teaspoon
- Red chili powder: 1/2 teaspoon
- Ghee or vegetable oil: 1/4 cup
- Salt: to taste
- Water: for kneading the dough
- Oil: for deep frying
Instructions:
1.
Prepare the
Dough:
·
In a large
mixing bowl, combine the all-purpose flour, gram flour, semolina, dried
fenugreek leaves, carom seeds, crushed black peppercorns, red chili powder, and
salt.
·
Mix the dry
ingredients well and then add ghee or vegetable oil. Mix the oil with the flour
mixture until it resembles breadcrumbs.
·
Gradually
add water and knead the mixture into a firm and smooth dough. Cover the dough
with a damp cloth and let it rest for 15-20 minutes.
2.
Shape and
Fry the Methi Mathri:
·
Divide the
dough into small lemon-sized balls. Roll each ball into a smooth ball and
flatten it between your palms.
·
Alternatively,
you can roll the dough into a thin circle and use a cookie cutter to create
different shapes.
·
Heat oil in
a deep frying pan or kadhai over medium heat.
·
Once the
oil is hot, carefully add a few Methi Mathris at a time and fry them until they
turn golden brown and crispy on all sides.
·
Remove the
Mathris from the oil and place them on a paper towel to drain excess oil.
3.
Store and
Serve:
·
Allow the
Methi Mathris to cool completely before storing them in an airtight container.
·
Serve these
crunchy delights with tea or as a side snack with your favorite dip or chutney.
FAQs: Answering Your Queries
Q: Can I use fresh fenugreek leaves instead of dried fenugreek leaves?
A: While dried fenugreek leaves provide a more intense
flavor, you can use fresh fenugreek leaves. However, ensure that the fresh
leaves are finely chopped and properly dried before using them in the recipe.
Q: How long can I store Methi Mathri?
A: Methi Mathri can
be stored in an airtight container at room temperature for up to two weeks.
Make sure they are completely cool before storing to retain their crispiness.
Q: Can I bake Methi Mathri instead of deep-frying?
A:
Yes, you can bake Methi Mathri for a healthier version. Preheat the oven to
180°C and bake the Mathris on a greased baking sheet for about 15-20 minutes or
until they turn golden brown.
Q: Can I adjust the spiciness of Methi Mathri?
A: Yes,
you can adjust the spiciness by increasing or decreasing the amount of red
chili powder or crushed black peppercorns according to your taste preferences.
Conclusion:
Methi Mathri is a delightful savory snack that offers a unique combination of flavors and textures. With its crispy and addictive taste, it is a popular choice among snack lovers of all ages. By following the authentic recipe and keeping the frequently asked questions in mind, you can easily create this flavorful delicacy in the comfort of your own kitchen. So, try your hand at making Methi Mathri and savor the joy of this traditional Indian snack that is sure to leave you craving for more.