Tikoni Methi Mathri | Methi Nimki | Fenugreek flavored Indian Fried Crackers
Mathri is an Indian style fried cracker that is popular all across North India. While generally an accompaniment to the tea, it also makes for a perfect choice to satiate those little munchy-punchy cravings that we all have several times a day.
Though these buttery flaky crackers are widely available in markets in a variety of shapes and flavors, the ones that I like the most are these triangular shaped mathris loaded with beautiful aroma and taste of dried fenugreek leaves. And yes! what makes them even more fascinating for me is that one black pepper corn fixed right in their centers. Ohhh... I just love the sight of it...don't know why 😁
If you too are fascinated about mathris like me and are usually concerned about the hygiene checks taken care off in the store-bought ones, do try your hands making these Tikoni Methi Mathris at home and I assure, you will never get them from the market again.
Ingredients
All purpose flour - 1 cup + 1 tbsp
Semolina (sooji) - 1 tbsp
Oil - 2 tbsp + for frying
Ice cold water - 1/3 cup (approx.)
Salt - 2 tsp (or as per taste)
Dried fenugreek (crushed) - 2 tbsp
Red chili powder - 1 tsp
Black pepper powder - a tsp
Ajwain (carom seeds) - 1 tsp
Clarified butter (ghee) - 1 tbsp
Whole black peppercorns - a few
Method
1. Combine flour, semolina, and all the dried spices (except whole peppercorns). Add oil and rub the flour with your fingers in such a way that you get a crumb like texture. Now using little water at a time, knead into a stiff dough.
2. Cover the dough with a cling wrap and let sit for 20 to 25 minutes.
3. In the meanwhile, make a batter of ghee and 1 tbsp of flour.
4. Next roll out the dough into 8 to 10 inch circle like a roti.
5. Smear the top of the rolled dough with ghee-flour batter.
6. Roll the smeared roti into a log and cut into equal sized portions.
7. Knead these small portions into little balls using your palms.
8. Next, roll out each ball into 3 inch disc and fold twice to give a triangular shape.
13. Prick these triangles all over using a fork. Then press a pepper corn in the center on each side of the triangle.
14. Once all triangles are ready, place oil to heat in a wok.
15. Once the oil is little hot (just about the temperature that when you add the mathris, it only sizzles a bit and mathris don't come afloating on top instantly).
16. Fry the mathris in batches on low-medium heat. Flip them over occasionally. Each batch would take around 12 - 15 minutes to cook through. Don't increase the flame, mathris have to be fried on low-medium flame, else they won't crisp up and remain raw from inside.
17. Once they are golden brown, dish them out on paper towel and let them sit to cool down completely.
18. Serve them with tea or store in an air-tight container; they easily last for 2 to 3 months.
Though these buttery flaky crackers are widely available in markets in a variety of shapes and flavors, the ones that I like the most are these triangular shaped mathris loaded with beautiful aroma and taste of dried fenugreek leaves. And yes! what makes them even more fascinating for me is that one black pepper corn fixed right in their centers. Ohhh... I just love the sight of it...don't know why 😁
If you too are fascinated about mathris like me and are usually concerned about the hygiene checks taken care off in the store-bought ones, do try your hands making these Tikoni Methi Mathris at home and I assure, you will never get them from the market again.
 |
| Tikoni Methi Mathri | Methi Nimki | Fenugreek flavored Indian Fried Crackers |
All purpose flour - 1 cup + 1 tbsp
Semolina (sooji) - 1 tbsp
Oil - 2 tbsp + for frying
Ice cold water - 1/3 cup (approx.)
Salt - 2 tsp (or as per taste)
Dried fenugreek (crushed) - 2 tbsp
Red chili powder - 1 tsp
Black pepper powder - a tsp
Ajwain (carom seeds) - 1 tsp
Clarified butter (ghee) - 1 tbsp
Whole black peppercorns - a few
 |
| Tikoni Methi Mathri | Methi Nimki | Fenugreek flavored Indian Fried Crackers |
Method
1. Combine flour, semolina, and all the dried spices (except whole peppercorns). Add oil and rub the flour with your fingers in such a way that you get a crumb like texture. Now using little water at a time, knead into a stiff dough.
2. Cover the dough with a cling wrap and let sit for 20 to 25 minutes.
3. In the meanwhile, make a batter of ghee and 1 tbsp of flour.
4. Next roll out the dough into 8 to 10 inch circle like a roti.
5. Smear the top of the rolled dough with ghee-flour batter.
6. Roll the smeared roti into a log and cut into equal sized portions.
7. Knead these small portions into little balls using your palms.
8. Next, roll out each ball into 3 inch disc and fold twice to give a triangular shape.
13. Prick these triangles all over using a fork. Then press a pepper corn in the center on each side of the triangle.
14. Once all triangles are ready, place oil to heat in a wok.
15. Once the oil is little hot (just about the temperature that when you add the mathris, it only sizzles a bit and mathris don't come afloating on top instantly).
16. Fry the mathris in batches on low-medium heat. Flip them over occasionally. Each batch would take around 12 - 15 minutes to cook through. Don't increase the flame, mathris have to be fried on low-medium flame, else they won't crisp up and remain raw from inside.
17. Once they are golden brown, dish them out on paper towel and let them sit to cool down completely.
18. Serve them with tea or store in an air-tight container; they easily last for 2 to 3 months.
 |
| Tikoni Methi Mathri | Methi Nimki | Fenugreek flavored Indian Fried Crackers |
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