Wednesday, October 20, 2010
Methi Mathri/Indian fenugreek crackers
This is a crunchy crispy snack that I always try to keep handy. It is the most common snack that I can have any time and even sometimes as a whole meal with mango pickle :) Mom made it all the time as she knew I totally loved them. Now whenever I visit her in India, among all the goodies she packs for me to bring back, this mathri is definitely included (and a reasonably large pack of it). But again as you probably guessed, I run out rather quickly. Now that I am on my own, I always missed having them around until one day I decided to make some of my own. I now know this is going to be a regular in my snack drawer.
1. When frying, the oil must not be too hot or the mathris will not be flaky and crispy.
2. Store the mathris in an air tight container only after they have entirely cooled down.
3. I like this layered triangular shape. It makes it more fun, but you can make it in small round shape as well like a small but thick poori poked a few times with a fork.
Posted by Puja at 10:00 AM