# Methi Mathri: An Irresistible Indian Snack Recipe
Methi Mathri is a cherished Indian snack that beautifully reflects the rich culinary heritage of North India. Renowned for its crisp texture and savory taste, this deep-fried treat is a favorite during celebrations and special events, like Diwali, Holi, and Karwa Chauth. The inclusion of fenugreek leaves (methi) not only elevates its flavor but also provides a nutritional advantage, making it a delectable indulgence suitable for any moment of the day.
## What is Methi Mathri?
Mathris are savory delights typically prepared using flour, ghee (clarified butter), and an assortment of spices. They are especially favored in regions such as Rajasthan and Punjab, where they are often relished with achaar (pickle) or paired with tea. The dough for Methi Mathri is enriched with various spices, including:
– **Ajwain (Carom seeds)**: Infuses a distinctive taste and aids in digestion.
– **Cumin (Jeera)**: Imparts a warm, earthy flavor.
– **Black Pepper (Kala Mirch)**: Adds a gentle spice.
– **Anardana (Dried Pomegranate Seeds)**: Offers a sweet and tangy note.
– **Kasuri Methi (Dried Fenugreek Leaves)**: Elevates the flavor profile with its unique bitterness.
These components unite to form a snack that is not just delicious but also fragrant and fulfilling.
## Ingredients for Methi Mathri
To create Methi Mathri, you will require the following ingredients:
– **2 cups all-purpose flour (maida)**
– **1/4 cup semolina (sooji)**
– **1/4 cup ghee (clarified butter)**
– **1/2 cup fresh fenugreek leaves (methi), finely chopped**
– **1 teaspoon ajwain (carom seeds)**
– **1 teaspoon cumin seeds (jeera)**
– **1/2 teaspoon black pepper (kala mirch), crushed**
– **1 tablespoon dried pomegranate seeds (anardana)**
– **Salt to taste**
– **Water, as required for kneading**
– **Oil for deep frying**
## How to Make Methi Mathri
### Step 1: Prepare the Dough
1. In a large mixing bowl, blend the all-purpose flour and semolina.
2. Incorporate the ghee and mix thoroughly until the mixture resembles coarse crumbs.
3. Add in the chopped fenugreek leaves, ajwain, cumin seeds, black pepper, anardana, and salt.
4. Slowly add water and knead the mixture into a firm dough. It should not be overly soft.
5. Cover the dough with a damp cloth and allow it to rest for approximately 30 minutes.
### Step 2: Shape the Mathris
1. Once rested, divide the dough into small portions (approximately the size of a golf ball).
2. Roll each portion into a small disc, about 3-4 inches in diameter, ensuring uniform thickness.
3. Use a fork to poke holes in the rolled dough to prevent puffing while frying.
### Step 3: Fry the Mathris
1. Heat oil in a deep frying pan over medium heat.
2. Once the oil is sufficiently hot, gently introduce the rolled mathris, a few at a time, making sure not to overcrowd the pan.
3. Fry until they achieve a golden brown hue and crispiness, flipping them occasionally for even cooking.
4. Lift the mathris using a slotted spoon and drain on paper towels to remove excess oil.
### Step 4: Serve
Methi Mathri can be savored hot or at room temperature. Pair them with mirchi ka achar (spicy pickle) or your favorite chutney for an exquisite snack experience.
## Conclusion
Methi Mathri transcends mere snacking; it is a tribute to flavors and traditions that unite people. Its distinctive taste and crisp texture create an enticing treat that complements tea beautifully or can be relished by itself. Whether you’re gearing up for a festivity or just yearning for a savory snack, this recipe is a must-try. Enjoy the delightful experience of crafting and sharing Methi Mathri with family and friends!