Khasta Mathri or popularly known as Punjabi Mathiya or simply Mathari, is a flaky and crispy Indian cracker with flavorful Methi or Fenugreek Leaves and spices. It is a very popular tea time snack from North India.
You may also make these crunchy and flaky Mathri for Holi, Deepawali and other festive occasions.
About the recipe
Mathri a crispy, flaky, savory deep fried snack from North India best enjoyed with a cup of Chai with some pickle or chutney. It is an anytime snack, loved by kids and grown ups alike. Mathri or Matthi as popularly called in Western Uttar Pradesh is made with All-purpose flour or Whole Wheat flour, Semolina and spices like ajwain or caraway seeds, nigella seeds and black pepper.
Khasta Mathri are made especially made in Northern India during the festivals like Diwali and Holi when lot of guests come to visit. Mathris along with other festive snacks like Gujiya,Poha Chivda are served along with tea other refreshments. During this time people make big batches at home or buy from sweet shops which are loaded with so many varieties of festive snacks(Gujiya and Mathri). The image shows Holi Special snacks with Holi Special drink Thandai.
There are many versions of making these crispy Khastha Mathri . Many like to add pickle masala for the extra flavour (Achari Mathri) or dried fenugreek leaves and even fresh coriander leaves for masala mathri.
For my version of Masala Mathri I have used fresh Fenugreek leaves along with spices. Dried fenugreek leaves are usually used for making Methi Mathri. But I love to add fresh fenugreek leaves whenever it's in season and available in markets.
Benefits of Fresh Fenugreek Leaves
Whenever it is available I love to use fresh fenugreek in my cooking. This leafy green herb is one of the richest source of iron, purify blood, lower sugar levels. These are also rich source of antioxidants and minerals.
Fenugreek herb is native to Indian Sub-continent especially in North India and is available in winters. It is widely used in Indian cuisine and ayurvedic medicine.
Methi/Fenugreek Leaves in Cooking
Many people do not like the strong bitter flavour of these leaves. But I love to use it in my cooking. Side vegetables like Gajar Aloo Methi Ki Subzi, snacks like onion bhajia (onion fritters), Makkai aur Methi Vada(Cornmeal and Fenugreek fritters), Methi pooris(deep fried puffed Indian flatbread) or Methi Malai Matar(vegetarian creamy curry with peas and fenugreek leaves).
Fortunately my kids too do not make any fuss while having any of methi dishes. Whenever travelling if fresh fenugreek leaves are available I always pack Methi Thepla . Kids love to take Methi Paratha or Thepla or with cream cheese dip or this sweet and sour mango chutney (aam ki launji).
Ingredients to make Khasta Mathri
To make these we need Whole Wheat flour(Atta), Semolina(Sooji). Ajwain or caraway seeds and nigella seeds(kalonji) with black pepper and fennel seeds flavour these crispy deep fried biscuits/crackers.
Many people and sweet shops use Maida/All purpose flour to make Mathri, but I avoid it in my cooking due to it's zero nutritional value. You can use APF if you want.
How to make Khasta Atta Mathri
Clean methi/fenugreek leaves. Separate soft methi leaves from thick stem.
Wash fresh fenugreek leaves very nicely in running water. Clean all the dirt that sticks to the leaves and stems.
Leave the leaves in a colander for sometime or sieve so that extra water drips away.
Chop it finely.
Take Flours(Whole Wheat Flour, Semolina) in a mixing bowl.
Mix in seeds(caraway seeds, nigella seeds), coarsely crushed black pepper, fennel seeds and salt.
Add oil to the flour and rub it nicely with fingers till the flour resembles bread crumbs and comes together as shown in pic below when taken in fist.
Shape all the dough portions this way. Meanwhile heat oil for frying on medium flame.
Drop a small portion of dough, It should sizzle and rise slowly.
Drop a bunch of dough portions for frying and fry till golden brown.
Take out on an absorbent paper.
Tips to Make Crispy Mathri
The main trick to get the flaky and crispy Mathri is to bind the flour with oil or ghee. I used oil to make these this time, you can also use desi ghee. It gives a more flaky texture.
Dough should be firm and smooth and should be kept for at least 15-20 minutes.
Please Note.. If you are using fresh fenugreek leaves do not leave the dough for longer time as due to salt in dough, fresh leaves may leave water and dough will become loose, that will spoil the texture of mathri.
Also do not fry Mathri in very hot oil. It should be medium hot so that mathri are fried to a nice crispy texture.
Serving Suggestions
These go best with Chai/Tea(Adrakwali Chai), any pickle especially Mango Pickle or Sweet and Sour Mango Chutney.
Storage and Shelf Life
Cool Mathri completely before store in an air-tight container. o not refrigerate.
Stays good for about 15-20 days in hot weather and about a month in cold weather.
More Dry Snack Recipes from the blog for Tea time and festivals
Masala Papdi(Air Fryer and Baked), Masala Peanuts, Masala Kaju, Dry Fruit Kachori , Lehsun Sev, Baked Sun dried Tomato and Parmesan Crackers, Roasted Peanuts
Some healthy and delicious recipes with fresh Methi leaves
Recipe Card for Khasta Mathri
Khasta Methi Mathri
Ingredients
- 1½ Cups Whole Wheat Four
- ½ Cup Sooji/Semolina
- 1 Cup Finely chopped Fresh Methi Fenugreek leaves
- 1 tsp Ajwain Seeds/Caraway Seeds
- 1 tsp Kalongi/ NigellaSeeds/Onion Seeds
- 1 tsp Fennel Seeds/Fennel Powder optional
- 1 tsp Red Chilli Powder or as required
- 1-2 tsp Freshly Ground Black Pepper
- Salt to taste
- 4 tbsp Oil(any vegetable oil)
- Water to knead dough use as required
- Oil for Frying
Instructions
- Clean and wash nicely Methi Leaves. Separate leaves from thick stem and wash it very nicely cleaning away all the dirt.1 Cup Finely chopped Fresh Methi Fenugreek leaves
- Chop it finely.
- Take Flours(Whole Wheat Flour, Semolina) in a mixing bowl.1½ Cups Whole Wheat Four, 1 tsp Ajwain Seeds/Caraway Seeds, ½ Cup Sooji/Semolina
- Mix in seeds(caraway seeds, nigella seeds), crushed black pepper, fennel seeds and salt.1 tsp Kalongi/ NigellaSeeds/Onion Seeds, 1 tsp Fennel Seeds/Fennel Powder, 1-2 tsp Freshly Ground Black Pepper, Salt to taste, 1 tsp Red Chilli Powder
- Add oil to the flour and rub it nicely with fingers till the flour resembles bread crumbs and comes together when taken in fist.4 tbsp Oil(any vegetable oil)
- Add very finely chopped fenugreek leaves. You can use Kasuri methi also in case you do not have fresh fenugreek leaves.
- Knead to a soft but firm dough using cold water.Water to knead dough
- Divide dough into small lemon sized portion, flatten with hand a bit. Pinch these with fork so that the mathris don't swell up while frying.
- Shape all the dough portions this way. Meanwhile heat oil for frying on medium flame.Oil for Frying
- Drop a bunch of dough portions for frying and fry till golden brown.
- Take out on an absorbent paper.
Air Fryer Instructions
- Preheat air fryer to 180C or 350 C.
- Line mathris in the basket (line the basket with parchment paper or any paper liner for air fryers).
- Air fry for 15-20 mins from both side, turning midway.
- Take out when mathris look light brown and done.
- Similarly you can also bake mahris in preheated oven at 180C or 350 F.
Storage and shelf life
- Cool it completely and store in an airtight container.
- Fried mathris stay good for upto a month. Air fryer and baked mathris can be finished with 2 weeks.
Notes
Do make these crispy flaky biscuits for anytime snacking, for kids lunch box snacks. Serve to your guests with tea and other refreshments. You can also pack these while travelling to carve sudden hunger pangs.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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Swati
Sasmita Sahoo Samanta
Great one swaty ! In the season of fresh fenugreek one can surely enjoy these flaky bites. Some ginger wali chai and this .. wah an awesome evening i can surely enjoy.
Swati
You are right Sasmita, adrakwali chai and mathris, an awesome combination..
Seema Doraiswamy Sriram
It is so good to see fresh fenugreek in the matri.Reduced teatimes have now made matri practically out of my list, need to get them back on again with your recipe, i will surely try this
Swati
Do try this Seema, glad you liked it . Thanks dear!!
Shalu
Looks so delicious. Festive times are incomplete without these Mathris. A cup of tea and mathris can brighten your day!
Swati
Thanks Shalu and so true, a must have on festivals!!
Megala
Love this guilt free snack. They look so delicious.
Swati
Thanks Megala!!
tastyrecipesfrompooja
That's a delicious tea time snack using methi! And they do look a lot khastaa!! Which is so important in these mathri!
poonampagar
Who can resist such flaky methi mathri ! These look perfctly done and would make a great tea time snack. With fresh Fenugreek leaves I am sure these crisp biscuits must be all the more flavorful .