Varki Methi Mathri | Spiral Mathri | Layered Crispy Fenugreek Crackers

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Mathri, also called as Matthi, is bay far one of the most famous and delightful tea time snacks loved by people of all age groups, especially in northern parts of India. Super crisp and flaky or as well we call it khasta, it is one of the must-make recipes at our home during the festive season. While normally, it comes in a circular shape, I tried it to give it a little twist this time by shaping it into spirals and flavoring it with whole lots of dried fenugreek leaves (kasuri methi) to lend it that extra zing. If you too are looking to make some interesting savory recipes this Diwali, do try it out. Though a little time consuming, in the end, it is well worth all the effort...


Varki Methi Mathri | Spiral Mathri | Layered Crispy Fenugreek Crackers


INGREDIENTS

  • All purpose flour/ Maida - 2 cups
  • Softened ghee - 4 tbsp
  • Salt - as per taste
  • Ajwain - 1 tsp
  • Kasuri methi - 5 to 6 tbsp
  • Red chili powder - 1/2 tsp
  • Crushed black pepper - 1/2 to 1 tsp
  • Chaat masala - 1/2 tsp
  • Softened butter/ ghee - 20 grams
  • Rice flour or corn flour - 4 tbsp
  • Vegetable oil - for frying
  • Water - a little less than 1/2 cup

MEHOD
  • Combine all dry ingredients except rice flour/ corn flour in a bowl.
  • Add in 4 tbsp of softened ghee and rub in the flour using your hands until it resembles a bread crumb texture.
  • Now, adding little water at a time, knead a semi-stiff dough. 
  • Cover with a damp cloth and let it rest for 15-20 minutes.
  • In the meanwhile, cream butter/ ghee along with rice flour or corn flour in a creamy paste. Keep aside
  • Once the dough is rested, divide it into 5 equal sized balls.
  • Roll each ball in a thin sheet of about 25 cm diameter.
  • Take one sheet and spread a little portion of butter paste on it evenly.
  • Top this sheet with the second sheet and spread the butter paste on this too.
  • Keep adding sheets and spreading the butter paste on each of them.
  • Once all 5 sheets are stacked, from one end, start rolling the stack into a log tightly.
  • Cut the log into 1/2 inch thick pieces.
  • Flatten each piece and gently roll into a 2-2 1/2 inch dia circle.
  • Heat oil a kadhai. Lower the flame to medium-low and slide in the circles in batches.
  • Let the mathris come up on the oil on their own. Gently turn them over using a spatula and let them cook on medium-low heat until nice crisp and golden.
  • Transfer on an absorbent paper and let them completely cool down.
  • Store in an air tight container and enjoy with your tea whenever you feel like.

Varki Methi Mathri | Spiral Mathri | Layered Crispy Fenugreek Crackers



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