Methi Ki Mathri



  • 1 cup all purpose flour

  • 1 tbsp sooji

  • 1 tbsp kasoori methi

  • 1 tsp carom seeds

  • 3 tbsp oil (for moyan)

  • Salt as per taste

  • Oil for frying mathri

  • Water as required




  • Take all purpose flour (maida), sooji, carom seeds, kasuri methi, , 3-oil and salt in a bowl and mix well with your hand.

  • Add water in small amount water at and knead it into firm dough. It should be harder than normal roti dough.

  • Cover it and keep aside for 15-20 minutes.

  • Knead the dough again for a minute and divide it into 24-26 equal portions. Place each portion on rolling board and slightly press it using your palm. Roll it out into round flat surface having ¼ inch thickness and approx. 2 inches diameter using rolling pin.

  • Make 8-10 pricks on it using fork or knife (this will help prevent puffing during deep frying).

  • Make flattened circles from remaining dough balls in the same method.

  • Heat oil in a deep fry pan and put 4-5 mathri at a time and fry on low flame until crispy and golden colour, flip it over to another side and fry until another side turns golden brown and crisp.

  • Take them out from the oil and Spread a napkin on a plate and keep the fried mathris on the napkin. Napkin will soak all the excess oil from  the mathris.

  • Fry remaining mathris in the same way. Cool them at room temperature and store methi ki mathri in an airtight container. Consume them within 10-15 days.