Tuesday, 7 January 2014


Savory crispy fenugreek-green peas crackers flavoured with spices


1 ½ cup, all-purpose flour
¼ cup, methi(fresh fenugreek leaves), chopped roughly
¼ cup, green peas(matar)
3 tbsp, ghee
½ tsp, red chili flakes
½ tsp, dry mango powder(amchoor)
½ tsp, cumin seeds
½ tsp, carom seeds(ajwain)
A generous pinch ofAsafoetida(hing)
 ½ tsp, crushed black pepper
Salt as per taste
1tsp + for frying, oil
few tbsp of ice cold water

In a small pan, mix 1 tsp oil and green peas. Cover and cook till green peas are soft and done.Stir occasionally to avoid burning. Mash it well and keep it aside. 

In a bowl, take flour, add salt, cumin, amchoor, hing, red chili flakes and carom seeds, chopped methi, crushed 
pepper corns, mashed peas and mix well.

Add ghee(clarified butter) and mix well. Add 3 tbsp cold water and bring together into a hard dough. Do not add too much water at time. If required add more water. Dough need not be  smooth.

Cover and rest the dough for 30 minutes.

Divide the dough into small equal balls and flatten them to form disc. Prick the disc  with a fork all over

Heat sufficient oil in a pan. Once the oil is hot, reduce the flame to medium low. Gently slide  the mathris and deep-fry on medium-low heat till golden and crisp.

Drain and place on an absorbent paper.

Cool completely. Store them in an airtight container

Enjoy them with hot ginger tea

NOTE: Do not fry mathris on high heat else they will burn and remain uncooked within. Frying on high heat will also not get you the perfect crispy and flaky mathris.

1 comment:

  1. Absolutely wonderful!!! I would love to have this munchies anytime of the day... :)

    Have been here for the 1st time n now count me as a regular visitor!!! Happy to connect... See ya sometime @ www.cookingwithsj.com!!!