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Healthy Methi Mathri

By: Rashmi Mathur of Jodhpur, IN

Dry snack, can be stored for 1 month in air tight container.

Filed in Appetizers and Snacks

Serves 1 people

Other 9 recipes by Rashmi Mathur »

Ghee can be replaced by refined oil for lower calorie count... & for ghee lovers, mathri can be deep fried in ghee instead of oil.. Moreover, i use whole wheat flour instead of maida, which comes out healthy as it contains more fibres..


  • 4 cup Whole Wheat Flour
  • 1 cup Ghee
  • 3 tsp Salt
  • 1-1/2 tsp carrom seeds/ajwain
  • 1 tsp dried& crushed methi leaves/ kasoori methi
  • warm water to knead dough
  • oil for deep frying


  1. Mix Wheat flour, salt, carom seeds & dried methi in a big bowl, add melted & smoking hot ghee, mix with spatula first & then rub with hands, take care coz ghee can be still hot.
  2. After mixing ghee evenly, Take a handful of mixture & pack it in ur fist, if it packs like a ladoo then ghee in enough, & if it still dry then add some more melted ghee.
  3. Now with the help of warm water, knead the mixture to a tight dough. Keep it aside for 30 minutes.
  4. Now from the dough, take small balls & roll them to small puris of 2.5" diameter. Pinch every puri with knife to prevent it to puff while frying.
  5. Prepare all puris lke this & arrange them in big plates to make them slightly dry at room temperature for around 3 hours.
  6. Now Heat oil in a wok/kadai & deep fry on medium-low flame all poori.
  7. Let them cool & store in air tight container.

Latest Comments

By bunty on 1/30/2013 4:27:00 AM

sooooooo nice

By yuvraj on 1/4/2012 10:36:00 AM



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