Mathri is a snack which is mostly found in all Indian homes and is enjoyed with morning or evening tea. There are many variations to make mathris and each house has it's own recipe passed on through generations. In the earlier times when there were so little ready made options available, home made snacks were relished with great pleasure. I remember having a small cabinet in my dining room specially used to store all the home made snacks and pickles. Ladoos, mathris and home made namkeens were always there along with a range of pickles. When the festivals approached, this cabinet used to be packed with variety of stuff which was made specially during that particular festival. Now that holi is around the corner, I thought to make all the special treats that we enjoyed as a kid during this time. The list is long and I will try to make maximum number of things, but to start with here is the easy recipe of crispy and crunchy Methi mathris which can be stored for a few days in an airtight container. You can make it a few days ahead of the festival and save yourself some time. Here is the recipe.



All you need is

Maida \ All purpose flour - 2 cups
Sooji \ Semolina - 1 tsp
Fresh methi leaves - 25 gm ( Finely chopped ). Or you can 2 tsp kasuri methi if fresh methi is not available.
Green chili - 1 ( Finely chopped )
Salt - 1 and 1\2  tsp
Ajwain \ carom seeds - 1\2 tsp
Oil - 1\4 cup and for frying
Warm water for kneading



Method of preparation

Mix maida, sooji, methi leaves, green chili, salt, ajwain and 1\4 cup oil in a pan.
Mix well with your finger tips.
Knead with warm water to make a tight dough.
Cover and keep the dough aside for 10 minutes.
Make small balls from the dough and press them between your palms to flatten them.
Roll the mathris slightly with a rolling pin.
Heat oil in a heavy bottom pan.
When the oil is hot, add the mathris and simmer the heat.
Do not overload the pan. Fry the mathris in small batches.
Fry the mathris on low heat till golden brown from both the sides.
It will take 15-20 minutes to fry one batch.
Remove the fried mathris on a tissue lined plate.
Cool and store in an airtight container for up to 15 days.