Layered Methi Mathri

Mathri is a savoury snack, usually flavoured with ajwain (carrom seeds), black pepper, jeera (cumin seeds) etc. Among all of these my favourite flavour is the kasuri methi which is dried fenugreek leaves. It gives the mathri a slightly bitter taste and at the same time imparts a beautiful aroma. 

It is quite a popular snack in places like Delhi, Punjab, Rajasthan all a part of North India.   Mathris are usually served with a little pickle on the side and enjoyed with hot cup of evening tea. 

In the Northern parts of India, the temperatures fall to below minus during winters and hence tea is quite a treat and is served several times in the day.  It is a common practice to prepare mathris and stack in big jars. It comes in handy to be served as a quick snack. 

They are shaped in different styles, circular like puris, or elongated, or sometimes layered.

This one is a layered mathri recipe. The flattened dough is smeared with fats (ghee) and a light dusting of refined flour is sprinkled over the top, then the dough is folded. The process is repeated several times. This gives the mathris a layered effect and they turn beautifully crispy.

Methi Mathri is a popular snack prepared during Diwali too. It gives the much needed break from the sweets and desserts.

Frying the mathris needs to be done patiently.  A batch of mathri takes around 7 to 10 minutes to fry.  The oil temperature needs to be kept on medium heat. If the temperature of oil drops then the mathri will soak up more oil and if the oil is too hot then they remain uncooked inside while turning a deep brown colour on the outside.

Methi Mathri

• 1 cup All purpose flour (maida)
• ¼ cup Whole wheat flour (chapati atta)
• ½ teaspoon ajwain (carom seeds)
• ½ teaspoon cumin seeds (jeera)
• 1 teaspoon black peppercorns roughly crushed
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• Salt to taste
• 4 tablespoons oil or ghee
• ¼ cup Water

Method :

• Making the dough:
• Take all purpose flour, whole wheat flour, ajwain, cumin seeds, crushed black pepper and salt in a bowl. Mix well.
• Add oil. Mix by rubbing between your thumb and fingers till everything is incorporated well.
• it will look very crumbly and if you press little portion between your palm, it should come together.
• Now start adding little water at a time and knead into stiff and tight dough.
• Cover it and let it rest for 15 minutes.

• 

Making methi mathri recipe:

• After resting time, knead the dough once again.
• Make small balls out of it and flatten it with help of rolling pin.  Smear ghee on the flattened dough and sprinkle a little maida (all purpose flour) 
• Fold the rolled out dough from both sides.  And apply the ghee and sprinkle the flour .  This step needs to be repeated four to five times.  Each time the dough will be flattened lightly and folded. 
• This will give the dough multiple layers. 
• Then finally roll this dough into a cylinder (very lightly) do not put pressure while doing this, else the layers will not be seen while fyring. 
• Once you roll the dough into a cylindrical shape cut thin pieces out of it.  They will look like a disc. 
• Heat the oil in pan on medium-low heat.
• The temperature of the oil should be low to medium.
• Slide few mathris in the hot oil. During the frying process maintain the oil temperature by adjust the gas heat.
• You need to flip the mathri in order to cook from both sides. As they are fried and cooked they will start to float on top. And they will get light golden color.
• Drain the excess oil and remove them using slotted spatula.
• Keep them in the paper towel lined plate.
• As it cools, it gets more crispy and will become slightly darker in color.
• Repeat the same frying process with rest.

Once all the mathris are cooled completely they can be stored in a clean and dried air-tight container.  They stay good upto three to four weeks.