Recipe - Kasuri Methi Mathri Indian Snack Delight

Indulge in the savory symphony of flavors with Kasuri Methi Mathri, a delightful Indian snack that tantalizes the taste buds and captures the essence of traditional culinary artistry. Bursting with the aromatic richness of kasuri methi, or dried fenugreek leaves, and an array of carefully blended spices, these crispy and bite-sized treats are a testament to the time-honored heritage of Indian snacking.

Kasuri Methi Mathri is more than just a snack; it's a journey into the heart of Indian gastronomy. With every crunchy bite, you're transported to a realm where age-old traditions meet modern palates, creating a harmonious fusion that's perfect for tea time, gatherings, or simply satisfying those savory cravings. This Indian snack delight embodies the true essence of homemade goodness, meticulously prepared and infused with flavors that resonate through generations.

Join us as we unravel the secrets behind crafting the perfect Kasuri Methi Mathri, exploring the careful selection of spices, the art of kneading the dough to perfection, and the delicate process of frying each piece to a crispy, golden finish. Whether enjoyed on its own, paired with tangy chutneys, or shared among friends and family, Kasuri Methi Mathri embodies the spirit of togetherness and culinary joy.

Step into the world of Kasuri Methi Mathri and experience the symphony of tastes and aromas that define the richness of Indian snacking culture. From its heritage-inspired recipe to its irresistible crunch, this Indian snack delight is a celebration of flavors that will leave you craving for more.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Yield: Approximately 25-30 Mathris

Ingredients

1 cup all-purpose flour (maida)
1/4 cup semolina (sooji)
2 tablespoons kasuri methi (dried fenugreek leaves)
2 tablespoons ghee (clarified butter)
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon baking powder
Salt to taste
Water (as needed)
Oil (for deep frying)

Method

- In a mixing bowl, combine the all-purpose flour, semolina, kasuri methi, carom seeds, cumin seeds, red chili powder, turmeric powder, baking powder, and salt. Mix well to ensure the spices are evenly distributed.

- Add ghee to the dry ingredients and mix it in using your fingertips until the mixture resembles coarse crumbs. The ghee will help enhance the flavor and texture of the Mathris.

- Gradually add water, little by little, and knead the mixture into a firm and smooth dough. The amount of water needed may vary, so add it cautiously to avoid a sticky dough.

- Cover the dough with a damp cloth and let it rest for about 15 minutes. This resting period allows the flavors to meld and makes rolling the dough easier.

- Heat oil in a deep frying pan over medium heat while you shape the Mathris.

- Divide the dough into small lemon-sized balls. On a lightly floured surface, roll each ball into a thin disc, about 2 to 3 inches in diameter. The Mathris should not be too thick or too thin.

- Prick the rolled Mathris gently with a fork. This helps prevent them from puffing up during frying.

- Once the oil is sufficiently hot, carefully slide a few Mathris into the oil. Fry them on medium heat until they turn golden brown and crispy on both sides. It usually takes about 2 to 3 minutes per batch.

- Remove the fried Mathris from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

- Let the Mathris cool completely before storing them in an airtight container. They remain fresh and crunchy for up to a week.