Methi Matthi

Snacking is my vice. I have little (or very little) shame in admitting this. I’m snacking All.The.Time. It’s like my mouth continuously needs to keep chewing on something, and mind you that ‘something’ cannot be healthy…it can’t be a salad or fruit or those posh sunflower seeds kinda thing  🙄 It usually has to be something very desi, preferably fried, definitely savoury & certainly delicious. For this reason I always try to make snacks at home so that I feel less guilty  😂 & don’t have to keep running to the store to re-stock every time. Do you have a vice? Umm, sorry, inappropriate question.
I have fond memories of childhood when dry snacks like matthi, papad, namakpare, shakkarpare, a variety of pickles, laddoos etc were made at home not just during festivals, but even otherwise. Of what joy!
For those of you who don’t know, Matthi or Mathri is a deep-fried crunchy snack that’s a perfect accompaniment to your cup of evening tea (also, morning). These are made in various flavours & today I’m sharing a Methi (fenugreek) Mathhi recipe with you all. Although this bite-sized snack can be enjoyed on it’s own, you can also try it with some aam ka achaar  😋 Let me know what you think.

Methi Matthi

Course: SnacksCuisine: IndianDifficulty: Medium


Prep time


Cooking time



A crispy, savoury tea-time snack that’s made with just a handful of ingredients.


  • Maida (all-purpose flour): 2 cups

  • Sooji (semolina): 1tbsp

  • Ajawain (carom seeds): 1tsp

  • Red chilli powder: 1/2tsp

  • Kasuri methi: 2tbsp

  • Oil: 3tbsp + for frying

  • Salt to taste

  • Water for dough


  • Take a clean bowl. Add maida, sooji, red chilli powder, salt, ajwain, kasuri methi & 3tbsp oil in it.
  • Mix well with your fingers till you get a sandy texture.
  • Add water & knead well to make a smooth, tight dough.
  • Cover the ready dough with a damp cloth & leave it aside for 30 minutes.
  • After resting the dough, knead it again for 5 minutes. Now make small balls of it and press between your palms to flatten them. Remember, we aren’t looking for a perfect shape. The matthis will be odd-shaped and a tad thick, this is how they look & taste rustic.
  • Repeat this process till you make discs out of the entire dough.
  • Now heat the oil for frying, in a heavy bottomed kadhai. Keep the flame on medium heat.
  • Now add the matthis one by one. Do not crowd the kadhai. Fry in small batches. You want a nice golden brown colour on both sides. This should take about 15 minutes per batch.
  • Once done, let the matthis cool down completely before storing them away in a clean, airtight jar.
  • Enjoy with a steaming cup of tea!


  • The matthis stay good for about two weeks if stored in an airtight jar.
  • The frying should be done only on medium heat otherwise the matthi will brown on the outside but remain uncooked within. Not nice.
  • You can skip the chilli powder if you wish. Chaat masala can be added here if you like the taste.
  • The matthis becomes flaky with the addition of the oil while kneading the dough. Do not skip that, please.

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