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Khasta Methi Mathri

Prep Time 10 mins
Cook Time 15 mins
Dough Resting Time 15 mins
Course snacks
Cuisine Indian, North Indian


  • 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


  • Clean and wash nicely Methi Leaves. Separate leaves from thick stem and wash it very nicely cleaning away all the dirt.
  • 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 when taken in fist.
  • 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.
  • 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.
  • Drop a bunch of dough portions for frying and fry till golden brown.
  • Take out on an absorbent paper.


You can also use Kasuri Methi (Dried Fenugreek leaves) in case you do not have fresh ones. Kasuri Methi is available at all the Indian Grocery Stores if you are living out of India. 
Add 2-3 tbsp of Kasuri Methi .
The texture of Mathri made with whole Wheat flour is different from the one made with Maida or All-purpose flour.
If you want you can substitute the same amount of Maida or APF with whole wheat flour.