An oval shaped crispy savory snack from Rajasthan, typically served with hot garlic and coriander chutney. Methi Mathri is your ideal travel partner and also save you from your midnight hunger panks. Though it’s a deep fried version but you can anyday try air frying or baking them to give a healthier twist. Methi Mathri is commonly shaped round or cut into diamond shape but in few parts of Rajasthan it typically shaped oval. Easy to store with a long shelf life, this Methi Mathri recipe is definitely a keeper. Check out the recipe below and share your thoughts in comments.
To make this khasta methi mathri take large bowl and add maida, chawal atta, sooji, salt, turmeric, oil and kasuri methi. Mix with hand or spoon to combine. Now slowly add luke warm water and knead to make a firm dough. Make sure the dough should be tight.Pinch marble size portions from the dough and roll them length wise to shape them oval. Take a fork and prick on them to make marks so that the mathri doesn’t swell up while frying. In a wok heat oil for deep frying. Once the oil is hot carefully slide the shaped mathri into the wok and fry till golden in low flames. If you wok is small then fry in small batches. Collect them on an absorbent paper so that the excess oil is absorbed. Serve with your favorite chutney as a tea time snack. Later store in an air tight jar to avoid getting moisture into it. You can pack these mathris in your child’s tiffin or can also carry them along during travelling. The shelf life of Methi Mathri is more than a month hence it’s an ideal snack for Diwali that stays long even after the festival and can be served to the guests later during their visit.