How to make methi mathri | atta methi mathri | mathri sticks

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.

Mix whole wheat flour, salt, turmeric powder, red chili powder, carom seeds, and cumin seeds in a large bowl.

Add ghee and rub it into the flour mixture until crumbly.

Incorporate chopped fenugreek leaves into the mixture.

Gradually add water to form a firm dough, kneading until smooth.

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

Divide the dough into small balls and roll each into a thin circle.

Prick the rolled circles with a fork to prevent puffing during frying.

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

Fry the mathris in batches until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Allow to cool completely before serving.

Cooking Techniques

Spice Level:

Allergens