Methi Mathri recipe | baked mathri recipe
Methi mathri is the best companion for tea time. It can be prepared by deep frying or cooking in air fryer
Servings: 12 people
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
- ⅔ cup water or little more to knead
- 1 cup fresh methi leaves fresh fenugreek leaves or dried methi leaves soaked in warm water
Instructions
- Add the oil to plain flour,whole wheat flour and salt. Mix it until you can combine the dough
- Finely chop the methi leaves
- Knead a medium tight dough by adding all ingredients to the bowl. You may knead by hand or use a stand mixer optionally.Take a small amount of dough and roll it into a big flatbread using a rolling pin.Use a cookie cutter to cut circles or any desired shape.
In air fryer
- Pre heat the air fryer for 5 mins at 180 deg C.
- Place all the mathri in the basket.
- Cook the crackers for 11-12 mins at 180 deg C. Spray/brush oil once and flip it so that it is cooked evenly from all sides and are golden brown .
- Store in a clean dry jar once it completely cools down.
Traditional method (frying)
- Heat oil and fry them crisp.
- Ensure oil remains medium hot. If the oil goes cold, you may see some boils on the cracker. If it is very hot, your mathri will become soft.
- Place the crackers on a tissue to soak extra oil.
Notes
- To make mathri only with whole wheat i.e. aata and avoid plain flour i.e. maida, add 1 teaspoon of semolina i.e.sooji and additional 1 tbsp. of ghee/oil to whole wheat flour while kneading it.
- You may use any combination of plain flour/whole wheat flour/oats flour