Methi Farsi Puri or Methi Mathri is an Indian crispy and flaky snack made with plain flour and fresh methi. The mathri are deep-fried and served during the festive season, just like the original Gujarati farsi puri recipe.
- Ingredients notes
- Method summary
- Storage
- Pro Tips
- Other Fried Snacks Recipes
Around Diwali, most Indian homes in will be busy preparing Diwali nashta! This usually consists of a type of chevdo such as kenyan chevdo , sev such as ratlami sev and farsi puri/mathri.
See my full list of 150+ Diwali Sweets and Snacks .
This recipe is known as farsi puri or mathri, mathiya, mathari, depending on the region of India. Farsi means khasta (flaky and crispy) in Gujarati, in North India it is mathri. This traditional Gujrati style cracker is mostly enjoyed during festivals like Diwali or Holi, but is also eaten throughout the year in the afternoon with masala chai or karak tea and aathela marcha.
You can make mathri both sweet and savoury and either keep it plain or add flavourings. This is my Mum’s recipe of methi mathri which uses fresh fenugreek leaves.
I highly recommend using fresh methi only and NOT kasuri methi which is dried fenugreek leaves. The flavours are nothing alike. Additional flavourings in this recipe include cumin seeds and crushed black pepper. I do not add any spice powders to allow for the black pepper to come through.
Mathri is pretty easy to make, you just have to follow a few tips for success. Firstly, you achieve the khasta or flaky texture, the puris need to be fried on low to medium heat. High heat will lead to crunchy farsi puri and not melt in the mouth.
You do not need baking powder in this recipe if you follow the steps closely.
I do not recommend baking or air frying these – you do not achieve the same taste and texture, and you’re basically just making a totally different recipe by doing this.
Ingredients notes
Full printable recipe in recipe card below.
Flour – I have used plain flour (all purpose flour, maida) which is the traditional and authentic ingredient for mathri.
Semolina – sooji helps to achieve crispiness.
Fenugreek leaves (methi) – Use fresh methi for this recipe. If you use dried methi, be aware the taste is not the same and you will need to add a lot less.
Cumin seeds – provide their own flavour.
Black pepper – freshly crushed black pepper.
Salt to taste
Ghee – clarified butter is best in the dough for incredible festive flavours but a flavourless oil works too.
Oil for deep frying. Use an oil with a high smoke point. I use sunflower or vegetable oil.
Optionally, you can add ajwain, ajmo, or carom seeds.
Method summary
To make methi farsi puri, wash and dry methi leaves thoroughly, then sauté them in a little oil until dry and coated. In a bowl, mix all the ingredients together. Add the sautéed methi and knead into a stiff dough with cold water. Let the dough rest for 20-25 minutes.
After resting, divide the dough into small balls and roll them out into 4-5 mm thick circles. Prick them with a fork to avoid puffing during frying. Heat oil on medium-low and fry the puris until light brown on both sides. Let them cool completely to turn crispy.
Storage
Store in an airtight container once cooled for lasting crispness at room temperature. They will retain their crispiness for about 1 week. Do not keep the container open for long periods at a time.
Pro Tips
Fry the mathri on low-medium heat. If the oil is too hot, the mathri won’t be flaky and melt in the mouth.
As they cool, they will become crispier, so do not fry them until they are “done” in the oil, they will harden too much once they do cool.
Only store the mathri once cooled to prevent it going soft. Store in airtight containers.
If your mathri is too hard, you probably overworked the dough. You do not need to knead too much, just bring the dough together.
If your methi farsi puri is not cripsy enough, you can try baking them on low heat in the oven. This could have happened if they are not stored correctly.
I do not recommend air frying or baking methi mathri.
You can roll out the dough and use a cookie cutter if you find it easier than rolling out individually.
Other Fried Snacks Recipes
Lilva Kachori with Garlic
Stuffed Aloo Bread Pakora
Christmas Pakora
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Methi Farsi Puri (Methi Mathri)
Equipment
- 1 Frying pan Kadai
- 1 Rolling Pin
- 1 Bowl
Ingredients
- ¼ cup fenugreek leaves fresh methi
- 1 cup plain flour
- 2 tablespoon semolina
- 4 tablespoon ghee or oil
- 1 teaspoon oil
- 1 teaspoon cumin seeds lightly crushed
- 1 tablespoon black pepper crushed
- salt
- oil to deep fry
Instructions
- Clean, wash and pat dry methi leaves.
- In a kadai, heat 1 teaspoon oil and add methi.
- Saute methi leaves for a couple of minutes until the moisture has evaporated.
- Place all the ingredients in a big bowl except frying oil, and add sauteed methi leaves.
- Mix everything and add water as required and knead a stiff dough. The dough should be harder than normal puri dough.
- Cover the dough with a clean kitchen towel and leave it aside for 20-25 minutes to rest.
- Once again knead the dough and divide equally into small balls.
- Roll it out on a clean smooth surface into small circles 4-5 mm thick.
- Prick the puris with a fork or pointed knife.
- Heat oil in a heavy bottom kadai.
- Fry the puris on medium to low heat until light brown both sides.
- Let completely cool then store in an airtight container.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in November 2015.
Methi Farsi Puri (Methi Mathri)
Equipment
- 1 Frying pan Kadai
- 1 Rolling Pin
- 1 Bowl
Ingredients
- ¼ cup fenugreek leaves fresh methi
- 1 cup plain flour
- 2 tablespoon semolina
- 4 tablespoon ghee or oil
- 1 teaspoon oil
- 1 teaspoon cumin seeds lightly crushed
- 1 tablespoon black pepper crushed
- salt
- oil to deep fry
Instructions
- Clean, wash and pat dry methi leaves.
- In a kadai, heat 1 teaspoon oil and add methi.
- Saute methi leaves for a couple of minutes until the moisture has evaporated.
- Place all the ingredients in a big bowl except frying oil, and add sauteed methi leaves.
- Mix everything and add water as required and knead a stiff dough. The dough should be harder than normal puri dough.
- Cover the dough with a clean kitchen towel and leave it aside for 20-25 minutes to rest.
- Once again knead the dough and divide equally into small balls.
- Roll it out on a clean smooth surface into small circles 4-5 mm thick.
- Prick the puris with a fork or pointed knife.
- Heat oil in a heavy bottom kadai.
- Fry the puris on medium to low heat until light brown both sides.
- Let completely cool then store in an airtight container.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Butternut squash raita is a cool creamy accompaniment made with yogurt and cooked butternut squash.
- Ingredients notes
- Serving suggestion
- Storage
- Other Squash Recipes
Kaddu (butternut squash) raita is a delicious raita made with fresh squash and lightly crushed cumin seeds. It is healthy, nutritous and pairs well with Indian meals.
This simple and easy pumkin raita comes together in less than 20 minutes. It is vegan, gluten-free and oil-free, it made with just 5 ingredients.
Ingredients notes
Butternut squash – You can use any pumpkin for this recipe. It can be white, yellow or red.
Yogurt – plain yogurt or greek yogurt works fine too.
Red chilli powder
Cumin seeds – lightly toasted tastes even better.
Coriander leaves – finely chopped
Salt
Serving suggestion
Butternut squash raita can be served alongside everyday Indian meals or can be included in Diwali Dinner Menu or Indian Thanksgiving Dinner Menu .
Perfect alongside paratha or dal paratha for a simple lunch or for dinner with curries such as masala rajma or chana saag .
Kaddu Ka Raita goes well with savoury rice dishes such as Biryanis and Pulao. I really enjoy with this Indian fried rice and Garlicky Baby Potato Pulao .
Storage
Store leftovers in an airtight container in the fridge for up to a day. After this it looses taste and texture. I do not recommend freezing raita.
Other Squash Recipes
Stuffed Butternut Squash
Butternut Squash and Cannellini Beans Soup
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Kaddu Raita (Butternut Squash Raita)
Equipment
- 1 pan
Ingredients
- 1 cup butternut squash peeled and diced
- 2 cup yogurt
- salt
- 1 teaspoon cumin seeds roasted and lightly crushed
- 1 teaspoon red chili powder
- 2 tablespoon coriander leaves finely chopped
Garnish
- coriander fresh
- pomegranate seeds optional
Instructions
- In a pan add water and pumpkin/butternut squash pieces.
- Bring it to boil on medium heat and cook until tender, (approximately 6-7 minutes)
- Or cook kaddu in a microwave with a little water until tender.
- Mash it well using a fork or spoon and leave aside to cool completely.
- Then add yogurt, salt, red chilli powder and crushed cumin seeds. Mix well.
- Garnish with freshly chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2010.
