Methi Mathri (Matthi)


What is Diwali without a lot of snacks being made in your kitchen! The first thing that one thinks of making during this time of the year is Mathri (matthi). Mildly flavored dough discs deep fried till crisp and perfect, Mathri is a favorite with all, eaten with pickle, tea or gifted to loved ones during Diwali. Methi Mathri is a variation of the regular Mathri and has the added flavor of dried fenugreek leaves. Fry a batch of these Methi Mathris at home, and see how soon they disappear! Here’s the recipe:


1 cup wholewheat flour
1/2 cup refined flour
1/4 cup clarified butter (ghee)/refined oil
1 teaspoon carom seeds (ajwain)
1 tablespoon black peppercorn (coarsely crushed)
2 tablespoons dried fenugreek leaves (kasoori methi)
2 tablespoons yogurt (beaten)
1 teaspoon baking soda
Salt (to taste)
50 ml water
Oil (to fry)


Combine wholewheat flour, refined flour, baking soda, salt, crushed peppercorn, carom seeds, dried fenugreek leaves, yogurt and clarified butter in a bowl. Mix well. Gradually add water and knead into a stiff dough. Cover with a moist cloth and set aside for 20 mins.

Heat oil in a frying pan till it is moderately hot. Reduce the flame.

Make small balls out of the dough and flatten them on your palms. Prick with a fork and deep fry in batches of 10-12 on low flame till the Mathris are golden and crisp. Drain on a paper towel and allow to cool before storing these Methi Mathris in an airtight jar.

Best served with tea or hot lime pickle, anytime!

Eat, drink and be merry! 🙂


4 comments on “Methi Mathri (Matthi)

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