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
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.