Air fryer recipe · Snacks
Baked Methi Mathri
Flaky, fenugreek-flecked mathris that snap satisfyingly without deep-frying.
- 30 minTotal time
- 170°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 180kcal
- 6.3 gprotein
- 37.6 gcarbs
- 1.8 gfat
- 7.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour1 cup
- Dried fenugreek leaves2 tbsp
- Curd3 tbsp
- Carom seeds1 tsp
- Black pepper, crushed1/2 tsp
- Saltto taste
Method
Make a stiff dough
Rub the curd into the flour with the carom seeds, crushed fenugreek, pepper and salt until crumbly, then bring it together with the least water you can. A firm, tight dough is the key to a crisp mathri.
Rest briefly
Cover the dough and let it rest for ten minutes. Resting relaxes the dough so the mathris roll out smoothly and stay flaky and crumbly rather than turning tough and chewy.
Roll and cut
Roll the dough to a medium thickness and cut into small rounds. Keep them slightly thick so they hold their classic crumbly bite instead of drying into hard, brittle chips.
Prick each round
Prick the rounds all over with a fork so they do not balloon up in the heat. Lightly mist them with a little water for an even surface colour that browns to a uniform gold.
Air-fry until crisp
Lay the mathris in a single layer and air-fry at 170°C for 16 min, flipping once halfway. They harden as they cool, so pull them out once lightly golden rather than waiting for them to feel fully crisp.
