Crispy Spinach Leaf Mathri: Festive Indian Snack Recipe
1 hour
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About Crispy Spinach Leaf Mathri: Festive Indian Snack Recipe
Elevate your snack game with these delightful Leaf Shaped Mathri! A unique twist on a classic North Indian recipe, these savory biscuits are infused with the vibrant flavors of spinach and aromatic spices like carom and onion seeds. The crispy texture and subtle blend of spices make them irresistible.Perfect for festive gatherings, tea time, or a satisfying everyday treat, these mathri are surprisingly easy to make. The leaf-shaped design adds a touch of elegance, making them ideal for impressing guests or simply enjoying a delicious homemade snack.Get ready to experience a delightful fusion of tradition and creativity with each crunchy bite!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Dough
- 1 cup All-Purpose Flour maida
- 100 gm Spinach fresh spinach leaves
- 1 tsp Carom Seeds ajwain
- 1 tsp Onion Seeds
- 2 tbsp Ghee
- 1.5 tsp Salt or to taste
- 2-3 tbsp Water as needed for dough consistency
For Frying
- 1 cup Vegetable Oil or any high-heat oil for deep frying
Instructions
Prepare the Spinach
- Wash and thoroughly boil 100g fresh spinach leaves for 5 minutes. Cool completely, then squeeze out excess water and grind into a smooth paste.
Make the Dough
- In a large bowl, combine 1 cup all-purpose flour, the spinach paste, 1 tsp carom seeds, 1 tsp onion seeds, 1.5 tsp salt, and 2 tbsp clarified butter. Mix well.
- Gradually add 2-3 tbsp of water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth.
- Let the dough rest for 15 minutes, covered with a damp cloth.
Shape the Mathri
- Divide the dough into small balls. Roll each ball into a thin, round puri.
- Cut each puri into a square. Make a slit in the center of each square.
- Fold the square in half, then in half again, sealing the edges to create a leaf shape. Make a small slit in the center of the folded shape.
Fry the Mathri
- Heat 1 cup of vegetable oil in a deep pan or kadai over medium heat.
- Carefully place the leaf-shaped mathri into the hot oil in batches, ensuring not to overcrowd the pan.
- Fry until golden brown and crispy, flipping occasionally. This will take about 2-3 minutes per batch.
- Remove the mathri with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve warm and enjoy!
Recipe Notes
Expert Tips for Perfect Leaf Shaped Mathri
- For extra flavor, add a pinch of red chili powder to the dough.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy mathri.
- If the dough feels too dry, add a teaspoon of water at a time until it reaches the desired consistency.
- Store leftover mathri in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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Recipe Nutrition
Calories: 142kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 428mgFiber: 1g
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So delicious! Excited to make it.
This looks delightful! Thanks for the recipe.
This looks so inviting! I’m eager to try it.
This is awesome! Can’t wait to cook it.