Methi wali matthi is a crispy and savory Indian snack made with fenugreek leaves, whole wheat flour, and spices. The dough is kneaded with fenugreek leaves, ajwain (carom seeds), a...more
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.
Nutrition value
457
calories per serving
50 g Fat< 1 g Protein3 g Carbs< 1 g FiberOther
Current Totals
Fat
50g
Protein
< 1g
Carbs
3g
Fiber
< 1g
MacroNutrients
Carbs
3g
Protein
< 1g
Fiber
< 1g
Fats
Fat
50g
Vitamins & Minerals
Calcium
4mg
Iron
< 1mg
Vitamin A
103mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
2mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
8mg
Copper
< 1mcg
Magnesium
2mg
Manganese
< 1mg
Phosphorus
5mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment