Devi's Delish
Methi Mathri | ✨️🎆🙏Diwali Special Snack🎆✨️Indian Authentic, Delicious, crispy, Festival Special!
🪔✨ Celebrate Diwali with this #authenticindia खस्ता मेथी मठरी | Methi Mathri (Fenugreek Savory Crackers) recipe!
Crispy, flaky, and full of flavor — this traditional Indian snack is made with fresh methi (fenugreek leaves), flour, semolina, and a blend of aromatic spices. Perfect for tea time or festive snack boxes.
In this video, I’ll show you how to make crispy methi mathri step by step — from kneading the perfect stiff dough to shaping, frying, and storing for maximum crunch. 🌿
💡 Why you’ll love this recipe:
Easy ingredients 📝
Flaky & crisp texture every time 🫓
Perfect for Diwali gifting & parties 🪔
📌 Ingredients:
All-purpose flour (maida)
Semolina (rava/sooji)
Fresh methi leaves
Carom seeds (ajwain)
Spices: turmeric, red chili powder, salt
Oil & water for kneading and frying
🕒 Timestamps:
00:00 Intro
00:26 Ingredients
01:11 Mixing + Kneading
03:31 Shaping
04:46 Frying
06:11 Cooling & Storage
📌 More Festive Recipes:
👉 https://www.youtube.com/watch?v=R0-xBGUSePM&list=PLXMgS6CTyaOQuYKzTRfU-jvx4zgLe-w5i
🔔 Subscribe for more authentic Indian snacks, festive sweets, and easy home recipes every week!
Ingredients:
Methi leaves (fresh fenugreek)
All-purpose flour (maida)
Semolina (sooji / rava)
Spices (e.g. turmeric, red chili powder, salt)
Carom seeds / ajwain
Oil (for mixing + for deep frying)
Water (to knead)
Possibly some gram flour (besan) or optional flour types (if variation shown)
Steps / Method
Preparation of greens
Clean and chop the fenugreek (methi) leaves finely.
Possibly squeeze out excess water so they don’t make the dough too wet.
Mixing dry ingredients
In a bowl, combine the all-purpose flour, semolina (rava), and spices (turmeric, chili powder, salt).
Add carom seeds (ajwain) or other flavoring seeds.
Incorporate greens
Add the chopped methi into the flour-spice mixture.
Mix thoroughly so the greens are evenly distributed.
Add oil
Drizzle or rub in oil (or ghee) into the flour-green mixture to create a crumbly texture (like “bread crumbs” or coarse sand).
This helps make the mathris crisp.
Kneading
Gradually add water and knead into a stiff dough.
Don’t make it too soft — you want firm dough so the crackers hold shape and crisp up.
Rest & shaping
Let the dough rest for some time (maybe 10–15 minutes) to let flavors meld.
Divide the dough into small portions, roll or flatten them into thin discs (mathri shape).
Use a fork or prongs to make tiny holes (to prevent puffing) or press with a fork.
Frying
Heat oil in a deep pan (medium heat).
Fry the mathris in batches, turning occasionally, until golden-brown and crisp.
Drain on paper towels to absorb excess oil.
Cooling & storing
Let them cool fully (they crisp further as they cool).
Store in airtight containers to maintain crispness.
Tips / Notes shown or implied
The rolled thickness matters: thinner gives crispier mathris, but too thin may break.
Fry on medium heat to ensure interior cooks and exterior doesn’t burn.
Ensure greens are well-mixed and not clumped, so every bite has flavor.
Cooling fully before storage is key to keeping crunch.
You can vary the spices (add black pepper, dried fenugreek leaves, etc.) according to taste.
00:00 – 00:25 → 📢 Intro
Brief introduction to the Diwali snack and final product shots (golden, crispy methi mathri).
00:26 – 01:10 → 📝 Ingredients Display
Close-up of all-purpose flour, semolina, spices (turmeric, red chili), salt, ajwain, chopped methi leaves, oil, and water.
01:11 – 02:30 → 🥣 Mixing Dry Ingredients + Methi
Flour + semolina + spices + carom seeds combined in a bowl.
Fresh chopped methi leaves added and mixed thoroughly.
02:31 – 03:30 → 🫧 Adding Oil + Kneading
Oil rubbed in to make a crumbly texture.
Water added gradually → stiff dough formed.
Covered and rested briefly.
03:31 – 04:45 → 🪄 Shaping Mathri
Dough divided into small balls, flattened with fingers or rolled out.
Fork pricks made to avoid puffing.
04:46 – 06:10 → 🍳 Frying
Oil heated on medium flame.
Mathris fried in batches, flipped occasionally, until golden and crisp.
06:11 – 06:45 → ❄️ Cooling & Storing
Fried mathris transferred to paper towels.
Once cooled, shown being stored in an airtight jar.
06:46 – End (~07:10) → ✨ Final Shots / Serving Suggestion
Close-ups of the crispy texture, serving with tea.
#MethiMathri #DiwaliSnacks #IndianRecipes #NamkeenRecipe #CrispyMathri #Diwali2025 #TeaTimeSnacks #indianfood
← Browse all recipes on Devi's Delish
Crispy, flaky, and full of flavor — this traditional Indian snack is made with fresh methi (fenugreek leaves), flour, semolina, and a blend of aromatic spices. Perfect for tea time or festive snack boxes.
In this video, I’ll show you how to make crispy methi mathri step by step — from kneading the perfect stiff dough to shaping, frying, and storing for maximum crunch. 🌿
💡 Why you’ll love this recipe:
Easy ingredients 📝
Flaky & crisp texture every time 🫓
Perfect for Diwali gifting & parties 🪔
📌 Ingredients:
All-purpose flour (maida)
Semolina (rava/sooji)
Fresh methi leaves
Carom seeds (ajwain)
Spices: turmeric, red chili powder, salt
Oil & water for kneading and frying
🕒 Timestamps:
00:00 Intro
00:26 Ingredients
01:11 Mixing + Kneading
03:31 Shaping
04:46 Frying
06:11 Cooling & Storage
📌 More Festive Recipes:
👉 https://www.youtube.com/watch?v=R0-xBGUSePM&list=PLXMgS6CTyaOQuYKzTRfU-jvx4zgLe-w5i
🔔 Subscribe for more authentic Indian snacks, festive sweets, and easy home recipes every week!
Ingredients:
Methi leaves (fresh fenugreek)
All-purpose flour (maida)
Semolina (sooji / rava)
Spices (e.g. turmeric, red chili powder, salt)
Carom seeds / ajwain
Oil (for mixing + for deep frying)
Water (to knead)
Possibly some gram flour (besan) or optional flour types (if variation shown)
Steps / Method
Preparation of greens
Clean and chop the fenugreek (methi) leaves finely.
Possibly squeeze out excess water so they don’t make the dough too wet.
Mixing dry ingredients
In a bowl, combine the all-purpose flour, semolina (rava), and spices (turmeric, chili powder, salt).
Add carom seeds (ajwain) or other flavoring seeds.
Incorporate greens
Add the chopped methi into the flour-spice mixture.
Mix thoroughly so the greens are evenly distributed.
Add oil
Drizzle or rub in oil (or ghee) into the flour-green mixture to create a crumbly texture (like “bread crumbs” or coarse sand).
This helps make the mathris crisp.
Kneading
Gradually add water and knead into a stiff dough.
Don’t make it too soft — you want firm dough so the crackers hold shape and crisp up.
Rest & shaping
Let the dough rest for some time (maybe 10–15 minutes) to let flavors meld.
Divide the dough into small portions, roll or flatten them into thin discs (mathri shape).
Use a fork or prongs to make tiny holes (to prevent puffing) or press with a fork.
Frying
Heat oil in a deep pan (medium heat).
Fry the mathris in batches, turning occasionally, until golden-brown and crisp.
Drain on paper towels to absorb excess oil.
Cooling & storing
Let them cool fully (they crisp further as they cool).
Store in airtight containers to maintain crispness.
Tips / Notes shown or implied
The rolled thickness matters: thinner gives crispier mathris, but too thin may break.
Fry on medium heat to ensure interior cooks and exterior doesn’t burn.
Ensure greens are well-mixed and not clumped, so every bite has flavor.
Cooling fully before storage is key to keeping crunch.
You can vary the spices (add black pepper, dried fenugreek leaves, etc.) according to taste.
00:00 – 00:25 → 📢 Intro
Brief introduction to the Diwali snack and final product shots (golden, crispy methi mathri).
00:26 – 01:10 → 📝 Ingredients Display
Close-up of all-purpose flour, semolina, spices (turmeric, red chili), salt, ajwain, chopped methi leaves, oil, and water.
01:11 – 02:30 → 🥣 Mixing Dry Ingredients + Methi
Flour + semolina + spices + carom seeds combined in a bowl.
Fresh chopped methi leaves added and mixed thoroughly.
02:31 – 03:30 → 🫧 Adding Oil + Kneading
Oil rubbed in to make a crumbly texture.
Water added gradually → stiff dough formed.
Covered and rested briefly.
03:31 – 04:45 → 🪄 Shaping Mathri
Dough divided into small balls, flattened with fingers or rolled out.
Fork pricks made to avoid puffing.
04:46 – 06:10 → 🍳 Frying
Oil heated on medium flame.
Mathris fried in batches, flipped occasionally, until golden and crisp.
06:11 – 06:45 → ❄️ Cooling & Storing
Fried mathris transferred to paper towels.
Once cooled, shown being stored in an airtight jar.
06:46 – End (~07:10) → ✨ Final Shots / Serving Suggestion
Close-ups of the crispy texture, serving with tea.
#MethiMathri #DiwaliSnacks #IndianRecipes #NamkeenRecipe #CrispyMathri #Diwali2025 #TeaTimeSnacks #indianfood