how to make methi mathri |namak pare recipe Fenugreek leaves recipe| mathri recipe| winter recipe

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.

Combine wheat flour, semolina, chopped Fenugreek leaves, black pepper, sugar, kashmiri red chilli powder, turmeric powder, white sesame seeds, carom seeds, and salt in a mixing bowl.

Mix dry ingredients until well combined.

Add oil or ghee to the dry mixture and rub it in until crumbly.

Gradually add water (not specified in the description, inferred) and knead into a firm dough.

Cover the dough with a damp cloth and let it rest for 30 minutes (inferred).

Divide the dough into small balls and flatten each ball into a disc (inferred).

Prick each disc with a fork to prevent puffing during frying (inferred).

Heat oil in a deep pan over medium heat until hot.

Fry the discs in batches until golden brown, about 3-4 minutes per side (inferred).

Remove from oil and drain on paper towels (inferred).

Cool completely before serving (inferred).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens