Methi Mathri Bakery Style | Tips for Super Crispy & Flaky - Festival Mathri | Mathri for Diwali

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while being a healthier fat.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and nutritious.

fenugreek leaves

🥗Healthier: spinach

💰Cheaper: dried fenugreek leaves

Spinach provides a similar texture and is more accessible.

black sesame seeds

🥗Healthier: white sesame seeds

💰Cheaper: none

White sesame seeds are easier to find and have a milder flavor.

Firstly, take 2 cup maida, ¼ cup rava, ¼ tsp ajwain, 1 tsp fennel, 1 tsp cumin, ½ tsp pepper, 2 tbsp kasuri methi, 1 tsp salt and pinch baking soda.

Add 3 tablespoons of ghee, crumble, and mix well, ensuring the flour is moist.

Add water as needed and knead the dough.

Bring the dough together until it is tight, adding more water if required.

Cover and rest for 20 minutes; this helps the rava absorb the water.

Pinch a ball-sized dough and flatten it with your hand.

Fry the mathri in medium-hot oil. Alternatively, bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.

Fry on a low flame till the mathri floats. This takes approximately 3 minutes.

Now, continue to fry on low to medium flame till they turn crispy and golden in colour.

Drain off the Mathiya over kitchen paper to absorb excess oil.

Finally, serve Mathri Recipe with evening chai or store it in an airtight container for a month.

Cooking Techniques

Spice Level:

Dietary

Allergens