Flaky masala methi mathri | deepfried savory fenugreek dough bits

Keep some of these classic  flaky methi matris as  jar snacks for that teatime munches. These vegan savory bites have a longer shelf life top.

Having the hostel experience in the universities in India is a very different experience. Students from all around the country have common facilities that unites them to form allies to support each other. This means the mums’ in the background who sent snacks and pickles had to send for an army. This is where I picked up the love for matri. This salty flaky deep fried dough bite, quickly became a sought out treats. Years later as my kids loom the kitchen looking for crispy bites, I just wanted one whole batch of these matris for them. So here they are just in time for Diwali.

What is a matri?

Mathri is a flaky bit of deep fried  savory dough. Often called mathiya or mathrai it is favorite tea snack. It is flavoured with caraway seeds or fenugreek leaves traditionally. This is a snack prepared for Diwali, Holi and Karwa chauth. This doesn’t have to be restricted to these days as it is perfect for any day.

Ingredients to make methi matri

Flour:whole wheat
Spices:
Seasoning:
Fenugreek leaves:
Ice-cold water
Oil:

Let’s make methi matri

Matris are highly addictive, but it takes a few steps to get there.
Knead the dough
Shape the dough: there are two ways you can achieve this. Either you can roll small ball of the dough, roll them out into about a 1/2 cm thick and then cut desired shapes out of them.
Or
Deep fry

Step by step images for the recipe

Can we use fresh  or frozen methi?

Though I have used dried methi (kasuri methi) to make these mathris, it is perfectly fine to use fresh methi. After cleaning, finely chop the methi leaves and add to the flour. Mix it well with the flour and then knead into a batter so they don’t clump together. With frozen methi there is a bit more water, so mix it with the atta and leave it for 10 minutes before kneading into a strong dough.

Can we bake these matris?

Baking these mathris are certainly a step towards healthier options. The baked matris are a bit denser in texture than becoming flaky. Also the deep golden colour will be a bit pale brown. Taste wise they are pretty much the same.

To bake these matris

• Knead the dough as per the recipe
• Rest it for 10 minutes.
• Preheat the oven at 180 degrees
• Roll them not so thin or thick say 1 cm thick.
• Cut the dough into shapes that you like (have fun with a cookie cutter).
• Line the baking tray and place the pieces on it with a bit of space.
• Bake at 180 degrees for 15 minutes.
• Then flip them and bake again say for another 10 minutes.
• They will be a bit soft as soon as they are out of the oven, but will crisp upon cooling.
• Remove from the oven and set it aside to cool.
• When cool, place in a jar to enjoy with tea.

Storing methi matris

Methi matris stay for a long time. It is best to store the bigger batch in an airtight container and remove some smaller portions to serve in a smaller container. In this way the big batch is less exposed to humidity.

What to serve with matris?

How I would ideally imagine my Sunday evening tea is with a couple of matris. You can set up a evening tea gathering with matris, cabbage pakoda, badam ladoo and doodh peda. Have some masala chai or pudina chai with it and some good friends.
Mathris taste great with  potato curry and pickle too and can be served as a small meal. Alternatively if you make a thin potato stew you can crush them on top to have as a meal.

Some savory jar snacks from the Indian kitchen

• Omapodi (sev)
• Cornflakes mixture
• Oats Chevdo
• Chappathi mixture
• Jowar poha mixture

Stay connected

You can really picture that I look forward to my sit down tea time on a Sunday. I would love more of matri tea times. When you make this recipe  share with us how much you love this classic flavour in the comments below.
Share it or save it for later through this pin.
Stay subscribed, see you at the next post. 

Flaky masala methi mathri

Deep-fried dough bits are easy to make snack perfect for a rainy day or for the road trip you are planning.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Snacks, Traditional

Cuisine Autumn, Indian, Spring, Summer, Vegan, Vegetarian, Winter

Servings 0 many

Ingredients

  

for the dough

• 2 cups whole wheat flour
• 3/4 tsp salt
• 4 tbsp cooking oil ( hot oil)
• 1.5 tsp Black pepper (crushed)
• 1/2 tsp carom seeds (ajwain)
• 2 tbsp fenugreek leaves ( dried , methi)
• 1/2 cup icecold water ( use only as needed)

for deep frying

• 2 cups cooking oil (sunflower oil or vegetable oil )

Instructions

 

• Into a large mixing bowl, sift the wholewheat flour.
• Add the salt, dried fenugreek leaves and crushed black pepper.
• Crush the carom seeds in the palm of your hand to release the aroma and add that as well.
• Mix gently and add the hot oil a tsp at a time and cover it with the flour using a spoon.
• Once all the oil has been added and the oil sizzled and cooled rub it into the dough forming a flaky dough. (check the step by step images in the post)
• Now add a tbsp of water at a time and knead the dough just enough to come together like cookie dough. use just enough water as needed for the dough to come together. Don't over knead the dough as the mathris will become chewy and hard.
• Cover the dough and leave it aside for 10 minutes.
• Meanwhile, set up a heavy bottomed wok or your deep fryer ( temp 130 degrees) with enough oil to fry this mathris.
• From the prepared dough pinch-off small bits of dough, gently roll on your palms and press it down before dropping it in the hot oil. ( check the image in the step-by-step section of the post)
• Keep the rest of the dough covered as you work through so they will not dry up ( lesson learnt by multiple mathri experiences)
• The doughbits will sizzle, turn them over as necessary and the steam bubbling will slowly reduce and stop( check recipe image in the post)
• Now, these golden-brown bits are ready and cooked, remove from oil onto an absorbent paper.
• Cool them thoroughly before storing them.

Notes

Matris keep well for about a month in an airtight jar. To serve, serve the mathris with pickles and tea. 

Tried this recipe?Let us know how it was!