Methi wali matthi Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, fenugreek leaves, ajwain, red chili powder, turmeric powder, and salt.
• STEP 2.Add oil and mix well to form a crumbly texture.
• STEP 3.Gradually add water and knead into a firm dough.
• STEP 4.Divide the dough into small portions and roll each portion into a thin disc.
• STEP 5.Heat oil in a pan and deep-fry the discs until golden and crispy.
• STEP 6.Serve hot with tea or as a snack.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can add sesame seeds or cumin seeds for added flavor.
• Store the matthi in an airtight container at room temperature for up to a week.

Storage and Serving

• Methi wali matthi can be stored in an airtight container at room temperature for up to a week.
• Serve it as a tea-time snack with hot chai.
• You can also serve it with pickles or chutneys.