With the festival of Holi, not just the signs of spring creep up, but also, the mood in the kitchen is set for the deep-fried sweets and snacks. Ghujia, Thandai, Namak Pare, Kanji, Methi Mathri are few snacks prepared in abundance. So much so that they last till the summer beginning. Sweet and sour, hot and soothing, spicy and floral notes come together to embellish the Holi snacks table. The festival’s playfulness is mirrored in the flavorsome food. The explosion of flavors in our mouths is a recreation of the playing of colors outside. Methi Mathri is one such snack, which is inextricably linked with the spirit of Holi. Or I should say any deep-fried snack is the ritual on the festive occasions in our country. This Methi Mathri Recipe is super simple, but also super tasty, with crushed fenugreek leaves, crunchy notes of semolina, and a warm taste of carom seeds. It offers a tremendous amount of flavor that you wouldn’t expect from a simple homemade snack.
The Methi Mathri Recipe comes from the mother’s recipe journal. And she is the perfectionist when it comes to making Methi Mathri. The entire batch is of the equal size, perfectly fried at the right temperature and subtly flavored. There is this pleasing aroma of dried fenugreek to it along with crispness provided by semolina. Even after the festive air settles down, these Methi Mathri taste good with the evening masala tea. With much ease, she prepares a large batch of a kilogram or so. And packs it with some love for the globetrotters like us, who often celebrate festivals away from home. These Methi Mathri from her kitchen often make me feel close to her and taste the essence of her artisanal cooking.
Learn how to make Methi Mathri Recipe in few simple steps:
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