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.
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
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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.
Share on Facebook Pin This RecipeNote – 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.
