Air Fryer Methi Mathri Recipe
Crispy methi mathri with whole wheat flour, plain flour and soaked dried fenugreek leaves. The dough is boiled first, re-kneaded and air fried at 160°C.
Servings: 12 mathri
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
Use dried fenugreek leaves softened in warm water and knead them into the boiled dough. Shape mathri evenly; thin crackers need 15–16 minutes at 160°C while thicker ones need about 20 minutes. Check the centre after cooling slightly and cook another 3–5 minutes if needed. Brush lightly with oil twice during air frying, then cool fully before airtight storage. No freezing is required.