Fennel & Kasuri Methi Mathri Recipe – Crispy Indian Snack

Last Updated on 4 months by Neha Deshmukh

Fennel & Kasuri Methi Mathri Recipe – Crispy Indian Snack

Hello friends! Today, I’m sharing a recipe that’s been a family favourite for years – crispy, flaky Mathri, infused with the lovely flavours of fennel and kasuri methi. These little bites are so addictive, and perfect with a cup of chai. I remember my grandmother always making these during festivals, and the aroma would fill the entire house. Let’s get baking (or rather, frying!)

Why You’ll Love This Recipe

This Mathri recipe is special because it’s not overly complicated, but delivers a huge flavour punch. It’s a delightful combination of savoury, slightly spicy, and wonderfully aromatic. Plus, it’s a fantastic snack to have on hand for unexpected guests, or just a cozy evening in. You’ll love how easily these come together, and how satisfyingly crunchy they are!

Ingredients

Here’s what you’ll need to make these delicious Mathri:

• 2 cup all-purpose flour (approximately 240g)
• 1 tbsp fennel seeds (approximately 7g)
• 1 tbsp kasoori methi (dried fenugreek leaves, approximately 5g)
• 0.5 tsp red chilli powder (approximately 2.5g)
• 0.25 tsp salt (approximately 1.5g)
• 0.33 cup light cooking oil (approximately 80ml)
• Water, as needed
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your Mathri turns out perfect:

• Fennel Seeds: Fennel seeds (saunf) add a beautiful anise-like flavour. In some regions, especially in North India, a pinch of ajwain (carom seeds) is also added along with fennel for extra digestive benefits.
• Kasoori Methi: Kasoori methi is a game-changer! It has a unique, slightly bitter flavour that really elevates the Mathri. Make sure it’s fresh and fragrant – if it’s lost its aroma, it won’t give you the same flavour.
• Type of Oil for Frying: I prefer using groundnut oil or vegetable oil for deep frying Mathri. They have a high smoke point and give a lovely crispness. You can also use sunflower oil, but avoid olive oil as it has a lower smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the all-purpose flour, fennel seeds, kasoori methi, red chilli powder, and salt.
2. Add the light cooking oil and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. This is a key step for flaky Mathri!
3. Now, gradually add water, a little at a time, and knead to form a smooth, firm dough. Don’t add too much water at once – you want a dough that’s not sticky.
4. Once the dough comes together, cover it and let it rest for about 20 minutes. This allows the gluten to relax, making the Mathri more tender.
5. Heat oil in a deep frying pan or wok over medium heat. It’s important to get the oil to the right temperature – not too hot, not too cold.
6. Divide the dough into small balls. Roll each ball into a 0.5 cm (about ¼ inch) thick circle using a rolling pin.
7. Now, this is important: prick the rolled dough thoroughly with a fork. This prevents the Mathri from puffing up during frying.
8. Use a 5 cm (about 2 inch) cookie cutter to shape the dough into uniform circles. You can also just cut them into squares if you don’t have a cookie cutter.
9. Carefully fry the Mathri in hot oil until golden brown and crispy on both sides. Don’t overcrowd the pan – fry in batches.
10. Transfer the fried Mathri to a paper towel-lined plate to drain excess oil. Let them cool completely before storing.

Expert Tips

• Don’t skip the resting time for the dough! It really makes a difference in the texture.
• Pricking the dough is crucial. Trust me on this one!
• Maintain a consistent oil temperature. If the oil is too hot, the Mathri will burn on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Variations

Let’s get creative!

• Spice Level: Adjust the amount of red chilli powder to your liking. For mild Mathri, use ¼ tsp, for medium, use ½ tsp, and for hot, use ¾ tsp or more.
• Regional Variations: In Rajasthan, you’ll often find Mathri made with a touch of hing (asafoetida) for a unique flavour. In Gujarat, a sprinkle of sesame seeds is common.
• Vegan Adaptation: Simply ensure the oil you use for frying is plant-based.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. You might need to adjust the amount of water slightly.
• Festival Adaptations: These are perfect for Diwali or Holi! You can add a pinch of turmeric powder for a festive golden colour.

Serving Suggestions

Mathri is best enjoyed with a cup of hot chai! It also pairs well with yogurt, chutney, or even a simple pickle. My kids love to pack them in their lunchboxes.

Storage Instructions

Store cooled Mathri in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, but they’ll still taste delicious!

FAQs

Let’s answer some common questions:

• What is Mathri and where does it originate from? Mathri is a flaky, savoury biscuit-like snack popular in North India, particularly in Rajasthan, Haryana, and Uttar Pradesh. Its origins are rooted in the need for a long-lasting, portable snack.
• Can I make Mathri ahead of time? Yes, you can! You can make the dough a day in advance and store it in the refrigerator.
• How do I prevent Mathri from becoming soggy? Make sure to prick the dough well and fry them until golden brown and crispy. Also, ensure they are completely cooled before storing.
• What is the best way to store leftover Mathri? Store them in an airtight container at room temperature.
• Can I use whole wheat flour instead of all-purpose flour? Yes, you can! But the texture will be slightly different – a bit denser and less flaky.