गेहूं के आटे और हरी मेथी से बनाएं क्रिस्पी मठरी | Crispy Atta Methi Mathri Recipe for Tea Time Snack

गेहूं के आटे और हरी मेथी से बनाएं क्रिस्पी मठरी | Crispy Atta Methi Mathri Recipe for Tea Time Snack

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ताजी हरी मेथी और गेहूं के आटे से बनाएं सबसे क्रिस्पी मठरी, जो चाय के साथ एकदम परफेक्ट स्नैक है। 🫓✨ यह मठरी बनाने में बेहद आसान है और एक बार बनाकर डब्बे में रख लें, फिर जब मन चाहे चाय के साथ इसका मजा लें। स्वादिष्ट, सेहतमंद, और हर किसी को पसंद आने वाली इस मठरी की रेसिपी को जरूर आजमाएं!

In this video, learn how to make crispy and flavorful methi mathri using whole wheat flour and fresh fenugreek leaves. Perfect as a tea-time snack or to store in a jar for whenever you want a tasty bite, these mathris are easy to make, healthy, and incredibly delicious. Serve it with hot tea, and enjoy the crunch in every bite! 😊✨

अगर आपको यह रेसिपी पसंद आए तो लाइक, शेयर और हमारे चैनल को सब्सक्राइब करना न भूलें। अपनी चाय का मज़ा बढ़ाने के लिए आज ही बनाएं ये मठरी! ❤️

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Portion servings: 6-7 pax
Preparation time: 10 mins
Cooking time: 50 mins

Ingredients:

For sauteing methi:
Oil 1 tbsp
Methi leaves 1 bundle
Salt ½ tsp

For making mathri dough:
Wheat flour 1½ cup
Suji ½ cup
Ajwain ½ tbsp
Black pepper powder ½ tsp
Salt 1 tsp
Sesame seeds 2 tbsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Ghee 2 tbsp
Cooked methi
Water as required

For cornflour paste:
Ghee 2 tbsp
Cornflour 2 tbsp

Oil for deep frying

Method:

Prepare Methi Leaves:
Start by washing a bundle of fresh methi leaves thoroughly to remove dirt.
Chop them finely and heat a bit of oil in a pan.
Add the methi leaves with a pinch of salt and sauté until all the moisture evaporates.
Set the sautéed methi aside to cool completely.

Make the Dough:
In a large mixing bowl, combine wheat flour and suji with the prepared methi.
Add ajwain, sesame seeds, black pepper, turmeric, red chilli powder, and salt. Mix well.
Add ghee to the mixture and rub it in with your fingers until the texture resembles breadcrumbs.
Gradually add water, a little at a time, to form a stiff dough. Knead well, cover, and let it rest for a while.

Prepare Cornflour Paste:
Melt ghee in a small bowl and mix it with cornflour until it forms a smooth paste. This paste will help create flaky layers in the mathri.

Shape the Mathri:
Divide the rested dough into smaller portions.
Roll out each portion into a thin, even circle.
Apply a thin layer of the cornflour paste over the rolled dough.
Fold the circle into a rectangle by folding the sides inwards.
Apply paste again and fold it using a book fold (folding in thirds, like a letter).
Roll out the folded dough gently into a thick rectangle.
Using a knife, cut the rectangle into batons of equal size.

Fry the Mathri Batons:
Heat oil in a deep pan on medium heat. Ensure the oil is not too hot to prevent uneven cooking.
Fry the batons in batches on low to medium heat, turning occasionally to ensure even browning.
Fry until golden and crisp. Remove and drain on paper towels.

Cool and Store:
Let the fried mathri batons cool completely before storing them in an airtight container to maintain their crunch.

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