Video Tutorial
Video Chapters
Instructions
Prepare Fresh Fenugreek (Methi) Leaves
Thoroughly clean and wash 1 bunch of fresh fenugreek leaves (methi). Chop the leaves finely to ensure they blend well into the mathri.
Roast Fenugreek Leaves
Heat 1 tsp ghee in a pan and add the chopped methi leaves. Roast them until they become soft and dry, which helps to reduce bitterness. Remove and let cool.
Prepare the Dough
In a large bowl, combine 1ยฝ cups all-purpose flour (maida) and ยฝ cup semolina (rava). Add 2 tbsp sesame seeds, 1 tsp red chilli powder, ยฝ tsp turmeric powder, ยฝ tsp crushed ajwain, ยผ tsp hing, and salt to taste. Make a well in the center and add ยผ cup oil, mixing thoroughly until it's well incorporated and crumbly.
Incorporate Roasted Methi & Knead Dough
Add the cooled, roasted fenugreek leaves to the flour mixture and mix well. Gradually add water and knead into a soft dough. Since semolina is used, the dough should be slightly soft to allow the semolina to swell. Cover and let the dough rest for 10 minutes.
Make the Slurry
While the dough rests, prepare a binding slurry by mixing 3 tbsp all-purpose flour (maida) with 1 tbsp oil until smooth and consistent. This slurry will create layers in the mathri.
Shape the Mathri
Divide the rested dough into large balls. Roll out each ball into a thin, large circle. Spread a thin layer of the prepared slurry evenly over the rolled dough, then sprinkle some dry flour over it. Fold the dough tightly into a long roll, then gently roll it out again to flatten slightly. Spread another layer of slurry and sprinkle dry flour (5:05-5:10). Fold it into a square shape, then gently roll it one more time into a longer, rectangular shape. Cut the long roll into small, desired shapes, revealing the layers within.
Fry the Mathri
Heat oil in a pan over medium heat. Once hot, gently place the shaped mathri pieces into the oil. Fry on medium-low heat, flipping occasionally, until they turn golden brown and become crispy on both sides. Remove the fried mathri and drain excess oil.
Serve & Store
Allow the mathri to cool completely. Serve these crispy, flavorful Hari Methi Mathri as a tea-time snack. Store in an airtight container for up to one to two months. Enjoy!
