These air fryer methi mathri are crisp, flaky Indian savory crackers made with flour, methi and a small amount of oil. I have tested them with both fresh methi leaves and dried kasuri methi, so you can use whichever is available. Instead of deep frying, the mathri cook in the air fryer until crisp and golden brown.
The step-by-step photos below show the fresh methi version. I also make these with dried fenugreek leaves by soaking kasuri methi in warm water for 10-15 minutes before kneading. This makes the recipe easy to prepare even when fresh methi is not available.
If you like homemade Indian snacks, you can also try my achari mathri, cornflakes chivda, or browse more Indian air fryer snacks.
Why Make Mathri in the Air Fryer?
Traditional mathri are deep fried, but the air fryer makes it easy to prepare a small batch with much less oil. You do not need to heat a kadai full of oil or manage the temperature while frying.
A light spray or brushing of oil during cooking is enough to help the mathri turn golden. The important part is to keep the dough fairly firm, roll the mathri evenly and arrange them in a single layer so hot air can circulate around them.
Mathri also become firmer and crisper as they cool, so allow them to cool completely before storing.
Jump to:
- Why Make Mathri in the Air Fryer?
- Air fryer methi mathri - Video
- Ingredients
- How to Make Methi Mathri in the Air Fryer
- Fresh Methi vs Kasuri Methi for Mathri
- Variations
- Substitutions and Tips
- More Recipes with Methi
- More Air Fryer Indian Snacks
- Methi Mathri recipe | baked mathri recipe
- How to Store Methi Mathri?
- FAQs
- Conclusion
Air fryer methi mathri - Video
Ingredients
- Plain flour (maida) - forms the main base of the mathri dough.
- Whole wheat flour - I combine it with plain flour, but you can replace it with more plain flour.
- Methi (fenugreek) - use either fresh methi leaves or dried kasuri methi.
- Oil - mixed into the flour to help create a crisp, flaky texture, with a little extra for spraying or brushing.
- Salt - adjust according to taste.
- Water - add gradually to make a medium-firm dough. Use warm water when preparing the dried methi version.
How to Make Methi Mathri in the Air Fryer
The step-by-step photos below show mathri made with fresh methi leaves. I have also tested the recipe with dried kasuri methi; see the dried methi option below if fresh fenugreek is not available.
1. Prepare the flour mixture
Add plain flour, whole wheat flour, salt and oil to a large mixing bowl, mix until the oil is evenly incorporated and the flour has a crumbly texture.
2. Prepare the fresh methi
Wash the fresh methi leaves, drain well and chop them finely. Add the chopped leaves to the flour mixture.
3. Make the mathri dough
Add water gradually, knead the flour and fresh methi into a medium-firm dough. Avoid making a soft dough, as a firmer dough works better for crisp mathri.
Using Dried Methi Instead
If fresh methi is not available, use kasuri methi (dried fenugreek leaves). Soak the dried methi in warm water for 10-15 minutes to soften the leaves.
Add the softened methi to the flour mixture, then use the soaking water gradually while kneading the dough. Do not add all the water at once. Add only as much as needed to make a medium-firm dough.
Image to add: dried kasuri methi soaking in warm water before adding to the mathri dough.
4. Roll and Shape the Mathri
Take a portion of dough, roll it evenly with a rolling pin. Cut small circles with a cookie cutter. Prick the mathri with a fork if you prefer them flatter with less puffing.
5. Air Fry the Mathri
Preheat the air fryer to 180°C for 5 minutes. Arrange the mathri in a single layer in the air fryer basket.
Air fry at 180°C for 11-12 minutes, brush or spray lightly with oil and flip once during cooking. Remove when the mathri are golden brown and firm around the edges.
Air fryers vary, so start checking during the final few minutes rather than relying only on the timer.
Tip: Mathri become firmer and crunchier as they cool. Let them cool completely before storing them in an airtight container.
Fresh Methi vs Kasuri Methi for Mathri
I have made these air fryer methi mathri with both fresh methi leaves and dried kasuri methi. The step-by-step photos in this recipe show the fresh methi version, while dried methi is a convenient alternative when fresh fenugreek is not available.
Fresh methi can be washed, finely chopped and added directly to the flour mixture. For kasuri methi, soak the dried leaves in warm water for 10-15 minutes before making the dough. I use the same soaking water gradually for kneading.
The amount of water can vary between the two versions because fresh leaves naturally contain more moisture. Whichever version you make, keep the dough medium-firm rather than soft.
Variations
Plain mathri: Skip the methi and season the dough with cumin seeds or ajwain.
Achari mathri: For a stronger, spicy flavor, try this achari mathri recipe.
Fresh methi mathri: Use finely chopped fresh fenugreek leaves and add water gradually while kneading.
Kasuri methi mathri: Soak dried methi in warm water for 10-15 minutes, then use both the softened leaves and some of the soaking water to prepare the dough.
Substitutions and Tips
You can replace the whole wheat flour with additional plain flour if you prefer a more traditional texture. For a whole wheat version, the recipe card includes the additional semolina and oil adjustment I use.
Add water gradually rather than using the entire amount at once. Flour absorbs water differently, and fresh methi and soaked dried methi also affect the moisture in the dough.
If using oat flour along with plain or whole wheat flour, expect the amount of water required to change slightly.
More Recipes with Methi
More Air Fryer Indian Snacks
If you enjoy making traditional snacks with less frying, try air fryer bread pakora, air fryer masala peanuts, or explore the air fryer pakora recipes collection.
Methi Mathri recipe | baked mathri recipe
Equipment
- kadai/frying pan (traditional method)
- or air fryer for low oil version
- cookie cutter
Ingredients
- 1.5 cup maida plain flour
- ½ cup whole meal flour replaceable with plain flour
- 4 tablespoon oil
- 2 tsp. salt or as per taste
If using fresh methi
- ⅔ cup water or little more to knead
- 1 cup fresh methi leaves
if using dried methi
- ½ cup dried methi leaves
- ⅔ cup warm water
Instructions
Instructions
- Add plain flour, whole wheat flour, oil and salt to a large mixing bowl, mix well until the flour has a crumbly texture.
- If using fresh methi, wash and finely chop the leaves, add them to the flour mixture.
- If using dried methi, soak the kasuri methi in warm water for 10-15 minutes, add the softened leaves to the flour, use the soaking water gradually for kneading.
- Add water gradually, knead into a medium-firm dough. The dough should not be too soft.
- Take a portion of dough, roll it evenly with a rolling pin.
- Cut small circles using a cookie cutter, or cut into any shape you prefer.
Air fryer method
- Preheat the air fryer to 180°C for 5 minutes.
- Arrange the mathri in a single layer in the air fryer basket.
- Air fry at 180°C for 11-12 minutes, brush or spray lightly with oil and flip once during cooking.
- Cook until the mathri are firm and golden brown. Cooking time may vary slightly between air fryers.
- Transfer to a wire rack or plate, allow them to cool completely before storing in an airtight container.
Traditional frying method
- Heat oil in a kadai or deep frying pan over medium heat.
- Add the mathri in batches, fry until crisp and golden on both sides.
- Keep the oil at a steady medium heat. Oil that is too hot can brown the outside before the mathri become crisp inside.
- Transfer the fried mathri to a paper towel to remove excess oil, cool completely before storing.
Video
Notes
-
- For whole wheat mathri without plain flour, use whole wheat flour and add 1 teaspoon semolina (sooji) plus 1 additional tablespoon ghee or oil while making the dough.
- You can make the dough with different combinations of plain flour and whole wheat flour. If adding oat flour, the amount of water required may vary.
- Add the water gradually rather than all at once. The exact amount depends on the flour and whether you use fresh or dried methi.
- Keep the dough medium-firm for crisp mathri. A very soft dough can give a less crunchy result.
- Mathri become crisper as they cool, so allow them to cool completely before storing.
How to Store Methi Mathri?
Allow the air fryer mathri to cool completely, then transfer them to a clean, dry airtight container. Keeping them away from moisture helps maintain their crisp texture.
Do not seal warm mathri in a container because trapped steam can soften them.
FAQs
Yes. I have tested this recipe with dried kasuri methi as well as fresh methi. Soak the dried fenugreek leaves in warm water for 10-15 minutes before adding them to the dough. You can also use the soaking water gradually for kneading.
Yes. The step-by-step photos in this recipe show the fresh methi version. Wash, drain and finely chop the leaves, then add them directly to the flour mixture before kneading.
Keep the dough medium-firm, roll the mathri evenly and avoid overcrowding the air fryer basket. Also let them cool completely because mathri become firmer and crisper as they cool.
It is optional. Pricking the rolled mathri with a fork helps reduce puffing and keeps them flatter during cooking.
Preheat the air fryer to 180°C and cook the mathri at 180°C for about 11-12 minutes, flipping once. Start checking near the end because air fryer models can cook at slightly different speeds.
Conclusion
Air fryer methi mathri are an easy way to make this popular Indian tea-time snack without deep frying. Both fresh methi and soaked kasuri methi work well, so the recipe is practical throughout the year. Keep the dough firm, cook the mathri in a single layer and allow them to cool fully for the best crisp texture.
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