Kasuri methi mathari

• Servings:
• Preparation time: 10-12 minutes.
• Frying time: 10-12 minutes(each batch).
• Total time: 24 minutes.

People of the Harappa civilization in India used fenugreek around 2000 BCE,  is one of the earliest medicinal crops, and its leaves, seeds, and complete plant are used to make medicines in the form of extracts and powders. Kasoori Methi originated in a place called Kasoor (now in Pakistan). The climate and soil at Kasoor was favourable for growing a very aromatic variety of the fenugreek plants.

“Kasuri Methi Mathari” is a popular North Indian snack, known for its crisp texture and delightful flavour. Believed to it is originated in Rajasthan. This traditional savoury treat is made from all purpose flour/refined flour, infused with the unique aroma and taste of Kasuri methi (dried fenugreek leaves), and deep-fried to golden perfection.

Kasuri Methi Mathari is a favorite during festivals, family gatherings, and as an everyday snack. Kasuri Methi Mathari is a perfect blend of flavours and textures, making it a favourite snack for any occasion. Enjoy the savoury crunch and aromatic taste of fenugreek leaves with each bite.

It  is a popular snack in the north-west region of India often enjoyed with a cup of hot tea.

Now, you make delicious snacks for your family and store for month…

Ingredients:

• Maida: 4 cup
• Besan: 1 cup
• Kasuri methi (dry leaf): half cup
• Salt: 1 tablespoon
• Kalonji (Onion seed): half teaspoon
• Ajwain: 1 teaspoon
• Asafoetida: half teaspoon
• Black pepper: 20-25 no.
• Cumin: half teaspoon
• Oil: for deep frying
• Oil: ¾ cup (for moin that is put it into dough itself).

For making dough:

1. Take a wide vessel; pour Maida, Besan, oil, onion seed, Ajwain, cumin, kasuri methi, asafoetida, black pepper and salt. Mix well by rubbing between palms.
2. Add hot water in small quantity and knead them, if required, put some more water till the dough remains little harder than paratha. (The dough can be made in food processor also)
3. Cover and Keep aside, to be used after half an hour

Preparation:

1. Make small lemon size balls.
2. Just press slightly with help of your palm, as photo.
3. Prepare all balls like this, keep aside.

Method:

1. Take a deep fry pan, put oil and heat on medium.
2. To check if oil is ready put a little piece of dough in the oil it comes up slowly.
3. Deep fry some quantity of mathari on medium low heat.
4. Stir them in between, fry it from both sides.
5. Fry till it becomes golden brown in colour.
6. Take it out on the paper napkin, to absorb Excess oil.
7. Let it cool completely, about half an hour.
8. It will become crispier.
9. Note: if it is fried on high heat, it will be soft. It will be not crispy.
10. “Kasuri methi Mathari” is ready; serve with hot tea or coffee.

• 

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

Kasuri methi mathari by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.