Punjabi Masala Methi Mathri Recipe| Masala Mathiya Recipe

This recipe of Punjabi Masala Mathri  is a flaky and spiced with dry fenugreek leaves (kasuri methi), carom seeds(ajwain), Coriander seeds (Dhaniya) and  black pepper (kali mirch). You can use coarsely ground coriander seeds and black pepper in place of coriander powder and grounded black pepper. As I have prepared these for kids so I have used them in powdered form.

Finally, I would like to request you to check out my other Snack Recipes like Namakpare Recipe, Namkeen flour masala Kaju Recipe, Punjabi Plain & sugar coated Mathri Recipe, Gur Pare Recipe and more.

Instructions for how to make Punjabi Masala Methi Mathri:

1. Firstly, take 1 cup All-purpose flour/ Maida, 1/2 tsp Carom seeds, salt to taste, 1/2 tsp black pepper, 1/2 tsp Coriander powder in a large mixing bowl.
2. Take 2 tbsp dry Fenugreek leaves in your hands and crush them and add to the flour. Mix all ingredients well.
3. Add 1/4 cup clarified butter/ Desi Ghee and mix it really well. Make sure the flour holds a shape.
4. Gradually add water to knead a stiff dough.
5. Cover the dough and keep it aside for 15-20 mins. After 15 mins, knead the dough again for 3-4 mins to make a smooth dough.
6. Now make small lumps from the dough. Take one lump, place it on your palm and flatten it slightly with another hand. Place it on a plate.
7. Heat oil in a wok to fry the mathri. Place as many mathris as possible in the wok and fry on medium-low flame until they turn golden brown in color.
8. Take out the fried mathris in a plate lined with napkin to absorb extra oil.
9. Khasta & flaky Punjabi Masala Mathri is ready to serve.

Directions with step by step pictures:

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1. Ingredients Preview.

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2. Firstly, take 1 cup All-purpose flour/ Maida, 1/2 tsp Carom seeds, salt to taste, 1/2 tsp black pepper, 1/2 tsp Coriander powder in a large mixing bowl. You can also use coarsely ground coriander seeds and black pepper.

3

3. Take 2 tbsp dry Fenugreek leaves in your hands and crush them and add to the flour. Mix all ingredients well.

4

4. Add 1/4 cup clarified butter/ Desi Ghee and mix everything well and rub the fat evenly in the flour with your fingertips. Make sure the flour holds a shape. You can use oil of your choice also instead of Ghee.

5

5. Gradually add water to knead a stiff dough.

6

6. Cover the dough and keep it aside for 15-20 mins. After 15 mins, knead the dough again for 3-4 mins to make a smooth dough.

7

7. Now make small lumps from the dough. Take one lump, place it on your palm and flatten it slightly with another hand. Place it on a plate. Likewise, flatten all the dough balls. Don't flatten the mathri much.

8

8. Heat oil in a wok to fry the mathri. Place as many mathris as possible in the wok and fry on medium-low flame until they turn golden brown in color.

9

9. Take out the fried mathris in a plate lined with napkin to absorb extra oil. Likewise, fry all the mathris.

10

10. Khasta & flaky Punjabi Masala Mathri is ready to serve. Once the mathris cool, store them in any air tight container and relish eating for up to a month.

Tips:

• You can also use coarsely ground coriander seeds and black pepper.
• In place of ghee, You can use oil of your choice as Moyan.
• Make sure you knead stiff and tight dough for making mathris.
• To make mathri flaky, don't flatten the mathri much.
• Oil for frying the mathris should not be too hot. Fry mathri in medium hot oil.
• Mathris fried on low flame turn out Khasta and crispy. 

AuthorNidhi kakkar

Rating

Ingredients

Ingredients for Punjabi Masala Methi Mathri:

1 cup All-purpose flour/Maida

¼ cup Clarified Butter

2 tbsp Dry Fenugreek leaves/ Kasuri Methi

½ tsp Carom Seeds

½ tsp Black Pepper

½ tsp Coriander Powder

¾ tsp or Salt to taste

Oil for deep frying

Water to knead the stiff dough

Directions

Directions with step by step pictures:

1

1. Ingredients Preview.

2

2. Firstly, take 1 cup All-purpose flour/ Maida, 1/2 tsp Carom seeds, salt to taste, 1/2 tsp black pepper, 1/2 tsp Coriander powder in a large mixing bowl. You can also use coarsely ground coriander seeds and black pepper.

3

3. Take 2 tbsp dry Fenugreek leaves in your hands and crush them and add to the flour. Mix all ingredients well.

4

4. Add 1/4 cup clarified butter/ Desi Ghee and mix everything well and rub the fat evenly in the flour with your fingertips. Make sure the flour holds a shape. You can use oil of your choice also instead of Ghee.

5

5. Gradually add water to knead a stiff dough.

6

6. Cover the dough and keep it aside for 15-20 mins. After 15 mins, knead the dough again for 3-4 mins to make a smooth dough.

7

7. Now make small lumps from the dough. Take one lump, place it on your palm and flatten it slightly with another hand. Place it on a plate. Likewise, flatten all the dough balls. Don't flatten the mathri much.

8

8. Heat oil in a wok to fry the mathri. Place as many mathris as possible in the wok and fry on medium-low flame until they turn golden brown in color.

9

9. Take out the fried mathris in a plate lined with napkin to absorb extra oil. Likewise, fry all the mathris.

10

10. Khasta & flaky Punjabi Masala Mathri is ready to serve. Once the mathris cool, store them in any air tight container and relish eating for up to a month.

Punjabi Masala Methi Mathri Recipe| Masala Mathiya Recipe

IngredientsDirections