Methi Farsi Puri / Methi Mathri

The countdown for Diwali has begun, less than 7 days left for the first day Dhanteras! London's 'Little India Street' of Wembley and Southall both have come alive with vibrant colours and buzzing with preparations for the Diwali just like any street in India during Diwali.

Although Diwali celebrations observe five days throughout  India, Diwali in Gujarat is more special because Gujarat enjoys at least five day official holiday from Diwali till Labh Pancham. According to the Gujarati calendar month of Kartik (aka Kartak ) is the first month, Diwali is the last day of the Gujarati year. So we celebrate Gujarati New Year ( aka Bestu Varas ) on a first bright day of ( Kartak Sud Ekam), which is also known the day for Govardhan Puja.

Because our new year starts after Diwali day, schools, offices, markets and shops stay shut during the first five days. Shops or offices only open for about an hour on the new year day for the pooja. During these five days, people make most of it, plans holidays, visits relatives and friends, in a nutshell, people enjoy festivities and goes crazy in the holiday mood.

More than a week of holiday, homes are filled with families and friends, non-stop visitors and guests makes atmosphere lively and cheerful. Greeting and gifts are exchanged and graciously accepted too. While ladies exchange recipes and are engrossed in gup-shup ( chit-chat ) whilst all the men talk about business, share markets and crickets. Copious dishes, tea and soft drinks would be flowing from the kitchen.

So for Diwali, all the entertainment and family gatherings,  the women of the house plan ahead and spend lots of time in putting their best efforts in preparing fantastic dishes, the array of snacks and dishes perfectly complementing each other.

My mum did the same, she would make at least 12-15 items just in a couple of days both sweets and savoury which can stays fresh for a couple of weeks.

Along with Magas Gulab Jamun, Mohanthaal , Kopra Paak, Dudhi Halwa, Mawa Ghughra there will be Sev,  Chevdo, Makai no chevdo, Mathiya, daalmooth, Suvari, Farsi Puri and last but not least assorted biscuits from our favourite bakery Bharat Krishna!

Everything she prepared was favourite of mine, whole day we munch on everything, but first thing first in the morning what I would have with my cup of tea was Farsi Puri and my brother would attack Suvari.  I would enjoy immensely and take my time, it was really fun. Here in my home, I would not make so many dishes like my mum used to, but I have never failed to make Farsi Puri on each and every Diwali. My sunny boy also loves farsi Puri as much as I do. Every visit of mine to India means big Dabo ( big airtight container ) full of Farsi Puri for him :)

This Diwali I have prepared Methi Farsi Puri also known as Methi Mathri knowing that this will be hit with my sunny boy and myself as we both can live on Methi whole month :) Farsi means khasta ( flaky and crispy ) traditional Gujrati style cracker mostly feasted during festival like Diwali, though time has changed and people eat throughout the year as snack with afternoon tea or enjoy with  a special pickle ' Aathela Marcha'. This year thought of bringing variation in the taste, and added fresh methi. They came out super, really good that leaves that lingering taste on your taste buds making you crave for more.

BTW, I try to bake them, had no joy in that method :(

Methi Farsi Puri, Methi Mathri, Methi Puri
Indian Gujarati
Yield: 20-22 PIECES



Delicious and flavourful fried snack made of fresh fenugreek leaves, plain flour and semolina!
prep time: 20 Mcook time: 1 hourtotal time: 1 H & 20 M


  • 50g fresh fenugreek leaves - methi
  • 1 cup plain flour
  • 1/2 cup semolina
  • Salt
  • 2 tsp. cumin seeds lightly crushed
  • 2 tbsp. black pepper crushed
  • 5-6 tbsp. ghee or oil
  • 1 tsp. oil
  • Water
  • Oil to deep fry



  1. Clean, wash and pat dry methi leaves.
  2. Make sure there is no water in there.
  3. Take kadai, heat 1 tsp. oil and add methi.
  4. Saute methi leaves for a couple of minutes till they are dry but well oil coated.
  5. Place all the ingredients in a big bowl except oil, and add sauteed methi leaves.
  6. Mix everything and add water as required and knead a stiff dough.
  7. The dough should be harder than normal puri dough.
  8. Cover the dough with a clean kitchen towel and leave it aside for 20-25 minutes.
  9. Once again knead the dough and divide equally the dough into small balls.
  10. Roll it out on clean smooth surface into small circles 4-5 mm thick.
  11. Prick the puris with a fork or pointed knife.
  12. Heat oil in a heavy bottom kadai.
  13. Fry the puris on medium to low heat until light brown both side.
  14. As they cool they'll go crispier.
  15. Let completely cool and store them in an airtight container and consume within 10-15 days - as if they'd be around that long!.


Do not use kasoori methi instead of fresh methi, it will taste nice but it is not same as fresh methi.
You may add turmeric powder if you like.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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