Name: Crispy Spinach Leaf Mathri: A Festive Indian Snack
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup All-Purpose Flour (maida); 1 1/2 tbsp Oil; 1 1/2 tsp Salt (or to taste); 1/4 tsp Carom Seeds (ajwain); Spinach Puree (as needed, or dough made from pureed spinach); Oil (as needed, for deep frying)

Crispy Spinach Leaf Mathri: A Festive Indian Snack

payal jain

UpdatedJuly, 2025

50 minutes

1147 reads

4.34 from 6 votes

Indian

About Crispy Spinach Leaf Mathri: A Festive Indian Snack

Imagine biting into a crispy, flaky Leaf Mathri, its delicate leaf shape a feast for the eyes. This savory Indian snack offers a delightful crunch and the aromatic warmth of carom seeds and spinach, making it a perfect treat for any occasion.

These golden-brown delights are surprisingly easy to create. A simple dough of all-purpose flour, spices, and spinach puree transforms into beautifully layered mathris, ready to impress your guests.

Enjoy them with a cup of tea, serve them at your next party, or simply savor them as a satisfying snack. One bite and you'll be hooked!

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Recipe Time & More

Prep30

Cook20

Total50

Calories269 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Salty

Ingredients

Dough Ingredients

▢ 1 cup All-Purpose Flour maida
▢ 1 1/2 tbsp Oil
▢ 1 1/2 tsp Salt or to taste
▢ 1/4 tsp Carom Seeds ajwain
▢ Spinach Puree as needed, or dough made from pureed spinach

For Frying

▢ Oil as needed, for deep frying

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Instructions

In a large bowl, combine the all-purpose flour, salt, carom seeds, and oil.
Gradually add the spinach puree to the dry ingredients, mixing until a stiff dough forms. Adding the puree slowly allows you to control the dough's consistency.
Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, making the dough easier to roll.
After resting, briefly knead the dough again to ensure it's smooth and pliable.
Divide the dough into lemon-sized balls.
On a lightly floured surface, roll each ball into a thin, round circle using a rolling pin.
Cut the rolled dough into a rectangular shape using a knife or pizza cutter.
Make vertical slits in the rectangle, leaving space at the edges. These slits create the leaf-like appearance and help the mathri cook evenly.
Fold the dough in half lengthwise. Lightly moisten the edges with water to help them seal.
Fold the dough in half again, creating a layered shape.
Take one of the shorter sides and fold it back through the center of the layers, tucking it in to create the leaf shape.
Repeat the process to shape the remaining mathris.
Heat oil in a deep kadai or pot over medium-high heat.
Once the oil is hot, reduce the heat to low-medium. Frying at a lower temperature ensures the mathris cook through and become crispy without burning.
Carefully add the shaped mathris to the hot oil, frying in batches to avoid overcrowding.
Fry the mathris until they turn golden brown and crispy, turning them occasionally for even cooking.
Remove the mathris from the oil using a slotted spoon and place them on a plate lined with absorbent paper to drain excess oil.
Once cooled, store the Leaf Mathri in an airtight container to maintain their crispness. Serve and enjoy!

Recipe Notes

Good To Know

For extra vibrant green color and a subtle earthy flavor, blanch the spinach briefly before blending it into a paste for the dough, rather than using it raw.
To create distinct leaf veins, use the back of a knife or a toothpick to gently score patterns on each mathri before frying, which enhances their appearance and helps them crisp up evenly.
For a spicier variation, add a pinch of crushed black pepper, red chili flakes, or finely chopped green chilies to the dough.

Expert Tips

Don't overcrowd the pan when frying the mathris. Frying in batches ensures even cooking and optimal crispness.
Experiment with different flours! A combination of whole wheat flour and all-purpose flour can create a lighter, crispier texture.
Adjust the amount of spices to your preference. Taste the dough before frying and add more carom seeds, chili, or other spices as needed.

Storage Instructions

After frying, allow the mathris to cool completely and store them in an airtight container lined with parchment paper. This keeps them crunchy for up to two weeks, making them perfect for advance prep or gifting.