Methi Mathri - Fenugreek Crispy Savory Shortbread

Methi Mathri - Fenugreek Crispy Savory Shortbread

Methi Mathri - Fenugreek Crispy Savory Shortbread
Methi Mathri - Fenugreek Crispy Savory Shortbread 


Methi Mathri - Fenugreek Crispy Savory Shortbread

                                           (मेथी मठरी )


'Mathri' is an Indian snack usually served with tea/coffee or just enjoyed as it is on chilly winter evenings. This is a traditional household recipe I'm sharing that runs in every family! It takes a little patience to fry these savory breads, but the result is rewarding!
They last easily 2 months at room temp so you can make once and enjoy for times to come!
It's one of the best snacks to make in huge batches for sending away gifts/festivals/hostel stays/or just to give yourself a present this winter 💗

Ingredients:


Flour - 1.5 lbs / 750 gms
Ghee/Clarified Butter - 1/2 cup (Melted)
Dry Fenugreek  Leaves - 1 cup (You can get these at any Indian grocery store)

Carrom Seeds - 1 tbsp
Red Chili Powder - 1 tbsp or add more depending on taste
Cumin Powder - 1 tbsp
Crushed Black Pepper - 1 tsp
Salt to taste
Oil to fry


Method:


  1. Take a big bowl for making dough. 
  2. Mix together all ingredients and make a hard dough. If dough gets soft, add more flour.
  3. Keep the dough covered in the refrigerator for 30 mins to rest. 
  4. Take out the dough and give it a soft knead. 
  5. Heat the oil for deep drying in a heavy bottomed skillet.
  6. Make small balls about 1 inch diameter and roll them with a rolling pin in circular shape with about 2-3 mm thickness. Do not leave it thick (it'll not cook the center properly, and not too thin else it'll overcook)
  7. Lay down all flatbreads on the shelf and poke with a toothpick or fork or knife  from the top till the bottom so they dont inflate when you fry them. 
  8. Keep the gas on medium flame and fry these mathris 5/6 at a time depending on the width of the skillet. Do Not crowd them. 
  9. Cook on each side for about 7-8 mins till they get light brown in color. 
  10. Take out on absorbent paper and let them cool for 10 mins. 
  11. Serve with tea, or with pickles or just grab on the go!


           

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