Recipe

Crispy Methi Matthi/Mathri Recipe – Just Like The Market!

Team Chukde

18/07/2025

If you love that perfectly crispy, flaky mathri from sweet shops, you’re going to love this homemade methi mathri recipe. It's easy, needs basic pantry ingredients, and the best part? It tastes just like the store-bought version – or maybe even better!

Let’s get into it

Ingredients:

• 1 cup Maida (All-purpose flour)
• 1 tsp Chukde Ajwain
• 1 tbsp Kasoori Methi
• Salt to taste
• 2 tbsp Desi Ghee
• Water (just enough to knead)
• Oil for deep frying

How to Make It:

1. Take a mixing bowl – Add maida, ajwain seeds, kasoori methi, crushed black pepper (optional), and salt.
2. Mix in 2 tbsp ghee – Rub it into the flour with your fingers until it resembles breadcrumbs.
3. Add water little by little – Just enough to knead a stiff dough. Cover and let it rest for 10 minutes.
4. Shape the mathris – Roll small balls and flatten them. You can prick them with a fork to avoid puffing.
5. Deep fry in hot oil on low-medium flame. Flip occasionally until golden brown and crisp on both sides.
6. Drain and cool – Your methi mathris are ready!

Pro Tips:

• Always fry on low-medium heat for that perfect crispiness.
• Don’t over-knead the dough; just enough to bind everything together.
• Use Chukde Ajwain – they add that finest earthy, digestive kick that elevates the whole flavor.

FAQs:

Q1: Can I use whole wheat flour instead of maida?

Yes, you can. But the texture will be a bit denser than the classic flaky one made with maida.

Q2: How long can I store these methi mathris?

Easily for 2–3 weeks in an airtight container. Just make sure they’re completely cool before storing.

Q3: What makes methi mathri flavorful?

Two things: Kasoori methi and ajwain. Use Chukde’s spices for their originality and aroma.

Q4: Can I bake these instead of frying?

Yes, bake at 180°C for 20–25 mins, flipping halfway. But frying gives that authentic taste.