Khasta Methi Mathri, flaky and crispy Mathris with flavourful Methi or Fenugreek Leaves. A very popular tea time snack from North India.

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, neiglla seeds and black pepper.

Khastha 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 Gujjiya,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 had got 2-3 fresh bunches of fenugreek from Indian store here, and since many times for months I do not see this leafy green vegetable, I immediately bought 2-3 bunches.

One bunch I used in making Methi Parantha, one I cleaned and kept for using it after 2-3 days to use in vegetables like Gajar Aloo Methi ki Subzi or Aloo Methi and from the 3rd bunch I made these flavourful extra crispy and flaky Khastha Methi Mathris.

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 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 Parantha or Thepla or with cream cheese dip or this sweet and sour mango chutney.

#HealthyGreens is the current theme for the fortnight of my facebook foodies group Healthy Wellthy Cuisines. This theme was suggested by Poonam who blogs at Annapurna. Her blog has some amazing bakes with healthy and nutritious flour. Also looking for traditional Maharastrian Cuisine recipes, do hop onto her blog.

Check out Poonam's Healthy Spinach Oats Cutlets for the theme.

Other recipes with healthy greens from group members..

Spinach Rice by Narmadha

Kakharu Danka Rai / Pumpkin stem in mustard paste by Sasmita

Agathi Keerai Poriyal / Hummingbird tree Leaves Stir Fry by Seema

Hara Bhara Kabab by Shalu Jain

How to make Khasta Methi Mathri

Coming back to Khastha Methi Mathri, I made these with whole Wheat flour(Atta), Semolina(Sooji). Ajwain or carawy seeds and nigella seeds(kalonji) with black pepper and fennel seeds flavour these crispy deep fried biscuits.

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 20 at least 10-15 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 Mathris in very hot oil. It should be medium warm so that mathris are fried to a nice crispy texture.

Cool Mathri completely before store in an air-tight container.

Let's see how to make Khastha Methi 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 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, neiglla seeds), 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.

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..These go best with any pickle especially Mango Pickle or Sweet and Sour Mango Chutney.

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