• 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.