Khasta Methi Mathri Recipe | Perfect Tea Time Snack I 30 Minutes #methimathari

Methi ki mathri is a classic North Indian snack that becomes even more special in winter and festival season, when everyone craves something crispy, khasta and chatpata with garma garam chai. This crispy methi mathri recipe is perfect for evening tea time, Diwali snacks, Holi special, or as a long shelf-life travel snack that you can store for weeks. In this detailed step by step Hindi recipe, learn how to make halwai-style khasta methi ki mathri at home with simple ingredients like aata/maida, suji, ghee or oil, ajwain and flavourful kasuri methi. This homemade mathri recipe is perfect for beginners as well as experienced cooks who want a failproof, market-style result every single time. In this video, the complete process of making crispy methi mathri is shown from start to finish, with clear tips on dough kneading, resting time, rolling thickness and perfect frying temperature. The most important thing in any mathri recipe is the right moyan (fat in the flour), because that is what makes mathri flaky, layered and khasta. You will see exactly how much ghee or oil to add so that the dough holds shape when pressed in your palm and does not crumble or feel dry. The video also explains how to add water slowly and knead the dough to a medium stiff consistency, which is ideal for mathri. This ensures that your mathri stays crispy for days and does not turn chewy or hard. The hero of this recipe is methi – either fresh methi leaves or kasuri methi – which gives a very unique aroma and taste to the mathri. Along with methi, spices like ajwain, kali mirch, namak, lal mirch and jeera can be added to enhance flavour. Ajwain not only adds taste but also helps in digestion, making this a perfect winter and tea time snack. You can adjust the spices to your taste, keeping it light for kids and elders or slightly spicy for those who prefer stronger flavours. This methi ki mathri is also a great festive snack idea for Diwali, Karwa Chauth, Teej, Raksha Bandhan and other Indian celebrations where homemade namkeen is always in demand. Rolling and shaping mathri correctly is another key aspect covered in this tutorial. You can make small, thick mathri for more flakiness or slightly thinner ones for extra crispiness. The video shows how to roll the dough evenly and how to prick the mathri with a fork so they do not puff up like puri while frying. You will also see different shapes like round mathri, diamond-cut mathri or slightly long shapes that look beautiful when served to guests. These small details make your mathri look professional and perfect for serving on special occasions or gifting in jars and boxes. The mathri is fried on low to medium flame in hot oil or ghee till it turns light golden and crisp. If you fry on very high flame, the mathri may turn brown from outside but remain uncooked inside, and if the flame is very low, mathri will soak more oil and become greasy. The video shares an easy way to test oil temperature and manage the flame throughout frying so that every batch of mathri comes out perfectly crisp and evenly coloured. Once fried, they are cooled completely and then stored in an airtight container so they stay fresh and crunchy for weeks. This homemade methi mathri is ideal as a snack with chai, coffee, adrak chai or masala tea, and also pairs well with achar, hari chutney or meethi chutney. It is a perfect tiffin snack for kids, a travel-friendly namkeen for long journeys, and a great option for those evenings when you want a quick, satisfying bite with your family. Because this recipe uses basic pantry ingredients and simple techniques, you can easily make a big batch in advance for festivals or busy weeks when you do not have time to cook snacks daily. For those who like healthier variations, the same recipe can be made using aata instead of maida, or a mix of aata and suji for extra crunch. You can also bake or air fry methi mathri with small adjustments in oil quantity and temperature for a low-oil version, making it suitable for those who are watching their oil intake. Once you master the basic dough and frying technique, you can use this base recipe to create different flavours like lahsun mathri, masala mathri, jeera mathri or simple ajwain mathri. #methimathri #MethiKiMathri #khastamathri #crispymathri #indiansnacks #teatimesnacks #diwalisnacks #holisnacks #winterspecialrecipe #festivalsnacks #HomemadeSnacks #namkeenrecipe #mathrirecipeinhindi #indianfood #hindirecipe #vegsnacks #snackrecipe #traditionalrecipe #hemlatakvlogs