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| 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 gmsGhee/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:
- Take a big bowl for making dough.
- Mix together all ingredients and make a hard dough. If dough gets soft, add more flour.
- Keep the dough covered in the refrigerator for 30 mins to rest.
- Take out the dough and give it a soft knead.
- Heat the oil for deep drying in a heavy bottomed skillet.
- 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)
- 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.
- 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.
- Cook on each side for about 7-8 mins till they get light brown in color.
- Take out on absorbent paper and let them cool for 10 mins.
- Serve with tea, or with pickles or just grab on the go!
