Methi mathri is a crisp, savoury North Indian snack with a distinctive fenugreek flavour. In this updated air fryer methi mathri recipe, I use a mix of whole wheat flour and plain flour, boil the dough balls, then re-knead with softened dried fenugreek leaves before air frying. The cooking time depends on how thick you shape the crackers.
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If you prefer a version without fenugreek, try my plain air fryer mathri. For a pickle-spiced flavour, see achari mathri.
Why use an air fryer?
Air frying lets you prepare a batch of methi mathri without deep frying. This newer boil-first method uses 160°C, and the discs need longer if rolled thick. Check the centre rather than relying only on the colour.
Ingredients
- Whole wheat flour (atta)
- Plain flour (maida)
- Baking soda
- Salt
- Oil
- Water
- Dried fenugreek leaves (kasuri methi)
- Carom seeds (ajwain)
See the WPRM recipe card for the measured ingredients, including the warm water used to soften dried fenugreek.
Step-by-step air fryer methi mathri
Step 1: Mix the flours and oil
Combine the flours, baking soda, salt and oil in a bowl.
Step 2: Knead the dough
Add water gradually and bring the flour together into a dough.
Step 3: Divide into balls
Shape the dough into balls before boiling.
Step 4: Boil the balls
Boil the dough balls for 8-10 minutes.
Step 5: Lift out and cool
Drain and cool the boiled dough balls until comfortable to handle.
Step 6: Soften the dried fenugreek
Soak dried fenugreek leaves in warm water for 10-15 minutes, until softened.
Step 7: Re-knead with methi
Combine the boiled dough with softened fenugreek and carom seeds. Add the soaking water and knead; use a little extra water only if needed.
Step 8: Shape the crackers
Shape the dough into small, evenly thick discs.
Step 9: Arrange in the air fryer
Preheat to 160°C for 5 minutes. Arrange mathri in a single layer and lightly brush with oil.
Step 10: Air fry
Air fry at 160°C: 15-16 minutes if thin, or about 20 minutes if thicker. Brush lightly with oil twice during cooking.
Step 11: Check the centre and cool
Break one open after cooling slightly. If the centre is soft, air fry another 3-5 minutes. Cool completely before storing.
How long should methi mathri cook?
Thin mathri take about 15-16 minutes at 160°C. Thicker mathri take approximately 20 minutes. If the centre is still soft, cook for another 3-5 minutes. Once cooled, the mathri should feel crisp throughout.
Variations and substitutions
Using fresh fenugreek leaves
You can use fresh fenugreek leaves instead of dried kasuri methi. Wash, drain and finely chop the fresh leaves, then add them directly to the dough without soaking in water.
Using cumin seeds
If you do not have carom seeds, you can use cumin seeds for a different savoury flavour. For a plain version, follow the separate plain mathri recipe rather than simply omitting the methi.
Cooling and storage
Let the methi mathri cool completely, then store in a clean, dry airtight container. There is no freezing step in this recipe, and the method was not tested from frozen.
You can also browse more homemade savoury snacks in my air fryer Indian snacks collection.
Similar recipes
Air Fryer Methi Mathri Recipe
Equipment
- Air fryer
- Mixing bowl
- Saucepan or pot for boiling dough balls
- Rolling Pin
Ingredients
- 1 cup whole wheat flour atta
- 1 cup plain flour maida
- ⅛ teaspoon baking soda
- ¼ cup oil for the initial dough
- ¾ cup water for the initial dough
- salt to taste
- ½ cup dried fenugreek leaves kasuri methi
- ¼ cup warm water for soaking the dried fenugreek
- 1 tablespoon carom seeds ajwain
- water a little extra only if needed when re-kneading
- oil for brushing during air frying
Instructions
Boil-first air fryer method
- Mix whole wheat flour, plain flour, baking soda, salt and ¼ cup oil. Gradually add ¾ cup water and knead into a dough.
- Divide the dough into balls and boil in water for 8-10 minutes. Drain and allow them to cool enough to handle.
- Soak ½ cup dried fenugreek leaves in ¼ cup warm water for about 10-15 minutes, until softened. Do this while the dough balls boil.
- Break up the cooled boiled dough balls. Add the softened fenugreek leaves, their soaking water and carom seeds. Re-knead until the dough comes together; add only a little more water if required.
- Shape the dough into small discs, keeping the thickness even.
- Preheat the air fryer to 160°C for 5 minutes. Arrange the mathri in a single layer and lightly brush with oil.
- Air fry thin mathri at 160°C for 15-16 minutes or thicker mathri for around 20 minutes, brushing lightly with oil twice during cooking. Check the centre after cooling slightly; if soft, air fry for another 3-5 minutes.
- Cool completely before storing in a dry, airtight container.
Notes
Frequently asked questions
Yes. Wash, drain and finely chop fresh fenugreek leaves, then add them directly to the dough without soaking in water.
Thin mathri take approximately 15-16 minutes at 160°C, while thicker mathri take around 20 minutes. Check the centre and cook for another 3-5 minutes if needed.
Uneven or thick discs can need more cooking. Break one open after it cools slightly; if the centre is still soft or doughy, air fry for a few more minutes. Cool completely before storing.
Conclusion:
Enjoy methi mathri on a regular basis,by making it in air fryer instead of frying. This helps you enjoy snacks you grew up with instead of relying on market based biscuits.
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