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Whole Wheat Methi Mathri

Whole Wheat Mathri
Once a week, I prepare either a sweet or a deep fried snack.  Today's deep fried snack is savory North Indian Mathri which is quite similar to Shankarpali.
These fenugreek and carom seeds flavored Mathris turn more flaky with all purpose flour/maida.  But I prefer healthy and fiber rich whole wheat flour.

Whole Wheat Flour/Atta - 1 cup
Semolina/Rava/Sooji - 2 tbsp
Kasuri Methi/Dry Fenugreek Leaves - 2 tbsp
Carom Seeds/Ajwain/Owa - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Sugar - 1/4 tsp
Baking Soda - 1/8 tsp
Oil - 3 tbsp

How to prepare Whole Wheat Methi Ajwain Mathri:
  • In a mixing bowl, add whole wheat flour, semolina, carom seeds, fresh ground black pepper, salt, sugar and baking soda.  Crush kasuri methi leaves between palms and add it to the bowl.  Mix all the ingredients well. You can use all purpose flour/maida as well.
  • Add oil and mix well.  The dough will turn crumbly.  Oil will make the mathris flaky.  Now add water, little at a time to form a firm dough.  Keep it covered and let the dough rest for about 30 minutes.  You can use unsalted butter instead of oil as well.
  • Divide the dough in 5 round balls.  Roll each one slightly thick.  Prick with a fork all over so that the mathris don't puff up while frying.  Using a cookie cutter cut it into desired shapes.  Alternately, you can divide the dough in small balls and roll each one individually. 
  • For triangular mathris, cut out bigger circles with the cookie cutter. Fold each one into a triangle and press a whole black peppercorn or whole clove in the center.
  • Deep fry these rolled round or triangular mathris in medium hot oil. This frying must be a slow process, do not overheat the oil.  Fry until mathri turns golden brown.
Enjoy savory Herbed Whole Wheat Crackers with a cup of tea.  Store Mathris in an airtight container after cooling.


  1. Guilt-free mathri...Nice recipe,uma.

  2. so cute love these with tea MY FAV!

  3. Such a fabulous and super tempting mathris.

  4. good to use whole wheat flour in place of maida.


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