PinMathri is a kind of flaky salted crackers from north west region of India. Mathri is one of the most popular snacks in North India, especially for marriages,religious occasions or festivals like Karwa chauth,Diwali etc. Methi mathri recipe is just the addition of dried methi(kasoori methi) to the plain mathri dough.It is very flavourful and tasty. I loved to have methi mathri with my evening tea but traditionally mathri is served with mango pickle.These crackers have a flaky inside with a crisp outside,making it an ideal snack to munch with tea. I first tried it few days back but did not get crispy mathri,had no clue where the mistake was but again tried the next day and yes got perfect mathri.The key to get flaky crispy mathri is to cook in low flame. Check out Recipe Index Pin Crispy and flaky methi mathri ready to enjoy with a cup of chai! Pin If you have any more questions about this Mathri Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Mathri Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mathri Recipe Step by Step
Serve chilled.Pin Mathris are crispy and flaky and keeps well in room temperature for atleast a month.
Expert Tips
Don’t be in a hurry while deep frying. Cook in low flame with patience, flip over and cook in low flame till golden. This is the key to get perfect crispy flaky mathris. If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside. Do not overcrowd while frying, just 4-5 will be ok, depends on your kadai size too. Mathris are usually not smooth as they are shaped with hands. Don’t pat it too thin, it should be slightly thick at least 1/2 inch thickness. The dough be tight more like poori dough so be careful while adding water. You can also add 2 tablespoon fine rava along with flour.
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