Crispy Methi Masala Mathri

Are you on the hunt for a traditional Indian snack that's both savory and satisfying? Look no further than Crispy Methi Masala Mathri! This delightful, flaky biscuit is a staple in Indian households, especially perfect for tea time. And with brands like KPG Mathari Snacks, you're guaranteed an authentic and delicious experience.

Make Your Own Crispy Methi Masala Mathri at Home!

Craving that homemade goodness? Here's a simple recipe to whip up your own batch of Crispy Methi Masala Mathri:

Ingredients:
• 2 cups all-purpose flour (maida) or whole wheat flour (atta) for a healthier version
• 2 tbsp fine semolina (rava/suji) (optional, for extra crispiness)
• 2 tbsp KPG Kasuri Methi (dried fenugreek leaves), crushed between your palms
• 1 tsp carom seeds (ajwain)
• 1 tsp crushed black peppercorns (or to taste)
• ½ tsp cumin seeds (jeera) (optional)
• ½ tsp salt (or to taste)
• ¼ tsp KPG Turmeric powder (optional, for color)
• 4-5 tbsp ghee (clarified butter) or oil
• ½ cup to ¾ cup cold water (as needed for kneading)
• Oil for deep frying

Instructions:

Prepare the Dough:

• In a large mixing bowl, combine the flour (maida/atta), semolina (if using), crushed KPG Kasuri Methi, ajwain, crushed black peppercorns, cumin seeds (if using), salt, KPG Turmeric powder, and. Mix well.
• Add the ghee or oil to the dry ingredients. Rub the mixture between your palms vigorously for 2-3 minutes until it resembles coarse breadcrumbs.
• Gradually add cold water, a tablespoon at a time, and knead to form a stiff dough. The dough should be firm, much harder than roti or poori dough, but not dry or crumbly.
• Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the gluten to relax and the semolina (if used) to absorb moisture.

Shape the Mathris:

• After resting, knead the dough lightly for another minute.
• Divide the dough into 20-25 equal small portions.
• Take one portion, roll it into a ball, and then flatten it slightly with your palm.
• Using a rolling pin, roll out each flattened ball into a circular disc. Don't worry if the edges aren't perfectly smooth; a slightly rustic look is traditional for mathri.
• Using a fork, prick each mathri 5-6 times all over. This is essential to prevent them from puffing up like puris during frying, ensuring a crispy mathri.
• Repeat with the remaining dough, keeping the prepared mathris covered to prevent them from drying out.

Deep Fry the Mathris:

• Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-low heat. The oil should be moderately hot, not smoking.
• Fry the mathris on low to medium heat. Frying on high heat will brown them quickly on the outside, leaving them uncooked and soft on the inside. Enjoy your homemade Crispy Methi Masala Mathri with your favorite cup of tea!

A Versatile and Wholesome Snack

Beyond tea time, Crispy Methi Masala Mathri is a versatile snack. It's great for munching on the go, packing in lunchboxes, or even serving as an appetizer at gatherings. Plus, with the goodness of fenugreek, you're enjoying a snack that's not just delicious but also offers some traditional health benefits.