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4 दिन पहले बनाया था, 2 दिन मे Finish | 😃

Sep 29, 2026 6 min
mathri recipemethi snacksindian tea snacks
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Summary

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A tutorial on how to make crispy, long-lasting methi mathri (fenugreek crackers) for a shelf-stable snack.

This video provides a step-by-step guide to preparing methi mathri, a traditional Indian crispy snack made from fresh fenugreek leaves, flour, semolina, and spices. The creator explains how to prepare and briefly sauté the fenugreek to remove its bitterness before incorporating it into a dough. After preparing a 'saata' mixture of flour and ghee for layering, the dough is rolled out, layered, rolled into a tight log, and cut into small pieces. These pieces are then slightly flattened and deep-fried on a low flame to ensure a crispy texture and proper cooking of the layers.

Recipe

Methi Mathri
indian easy

Ingredients

  • 1 cup fresh methi leaves, washed and chopped
  • 1/2 tsp fennel seeds (saunf)
  • 1 cup whole wheat flour / all-purpose flour
  • 2 tbsp semolina (suji)
  • to taste ajwain (carom seeds)
  • 1 tsp whole cumin seeds
  • to taste salt
  • 1 tsp ghee
for sautéing
  • 1 tbsp ghee
for saata
  • 1 tbsp ghee
  • 1 tbsp flour

Equipment

  • pan
  • mixing bowl
  • rolling pin
  • cutting board
  • knife
  • frying pan

Steps

  1. 1
    Sauté the methi leaves in 1 tbsp ghee with fennel seeds for 1-2 minutes on low flame to reduce bitterness. 0:40
  2. 2
    In a bowl, combine flour, semolina, ajwain, cumin, salt, 1 tsp ghee, and the cooked methi. 1:47
  3. 3
    Add water gradually to knead a firm dough. 3:20
  4. 4
    Mix 1 tbsp ghee and 1 tbsp flour in a small bowl to create the saata mixture. 3:45
  5. 5
    Roll out the dough into a large thin sheet. 4:10
  6. 6
    Spread the saata mixture evenly over the rolled dough sheet. 5:19
  7. 7
    Roll the dough tightly into a log. 5:31
  8. 8
    Cut the log into small, bite-sized pieces. 5:48
  9. 9
    Flatten each piece with your hand and roll lightly with a pin. 4:05
  10. 10
    Deep-fry the pieces in oil on a low flame until golden brown and crispy. 4:40

Finishing

  • Serve once completely cooled.

Storage

Store in an airtight container for up to several months once completely cooled.

Pairings

  • tea

Notes from the creator

  • You can substitute methi with spinach or mint.
  • Fry on low heat for the best texture and layering.
  • Let the mathri cool completely before storing to maintain crunch.

Key Points

  • 0:12 Preparing and sautéing the fresh methi (fenugreek) leaves to remove bitterness.
  • 1:47 Creating the dough with a mix of flour, semolina, spices, and the sautéed methi.
  • 3:45 Preparing the saata (ghee and flour mixture) to create flaky layers.
  • 4:39 Deep-frying the mathri on low heat to ensure crispiness and well-defined layers.
  • 5:10 Rolling, layering, rolling into a tight log, and cutting the mathri.

Worth watching if: You are looking for a simple, shelf-stable, and crispy homemade snack recipe that is suitable for children's lunchboxes.

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