Methi mathi is bliss in a cracker
All mathi is good mathi but there’s something special about methi mathi. The earthy notes of the fenugreek make the mathi savory and delicious. As a rule, mathi goes with all things and times of day. Plain, black pepper, or sweet, whether you need a savory tea snack, a midday nibble, or something to put out before a meal. Mathi is simply, the Punjabi chip. Crisp, crunchy, wheaty, and delicious.
You can use fresh fenugreek if it’s available, but I find dried fenugreek easier. It’s easier to crumble, cook, and doesn’t stay raw in the middle or inside of the mathi. These little beauties are incredibly easy to make and can be stored for a week or more, if kept in an air tight container. You can use mathi as a snack, base for a chat, or serve them with dip. I love them because they’re much more flavorful and hearty than ye’ old generic all purpose flour crackers. And in Punjab, mathis are synonymous with snacking. Clearly, they can and are made year round, but come Diwali, they’re ever present. Whether you’re visiting someone for tea or cocktails, you’re sure to see these little beauties on a platter.
Now, if you’re pretending to be healthier, like I am, but still want to eat mathi – you could consider sticking these in the air fryer. You’ll want to heat the air fryer to about 270 degrees, and fry these for 20 minutes. Then make sure to let them cool completely before putting them away.
10 servings per container
- Amount Per ServingCalories116
- % Daily Value *
- Total Fat
- Saturated Fat 1.6g 8%
- Cholesterol 7mg 3%
- Sodium 59mg 3%
- Potassium 27mg 1%
- Total Carbohydrate
- Dietary Fiber 0.7g 3%
- Sugars 0.1g
- Protein 2.8g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.